Gingerbread Cookie Bark
Milk chocolate topped with a layer of white chocolate & gingerbread cookie crumbles makes this easy Gingerbread Cookie Bark that's a wonderful holiday gift.
- 2 cups milk chocolate chips
- 1 cup white chocolate chips
- 2 tbsp shortening- divided
- 5-6 gingerbread cookies
Line an 9x13 baking tray with parchment paper.
In a medium glass bowl, combine the milk chocolate chips & 1-1/2 tbsp of the shortening.
Microwave on 50% heat in 30 second intervals until fully melted & combined- be sure to stir well in-between each interval.
Transfer melted mixture into prepared pan & spread into a thin even layer.
Repeat process with white chocolate chips & remaining shortening & add on top of the milk chocolate layer.
Crumble & sprinkle on your gingerbread cookies & press in slightly.
Refrigerate for 2 hours to set - poke with a knife to break into pieces.