How cute is this chocolate gingerbread bark?! It's complete with drowning gingerbread people, marshmallows, and candied ginger for a spicy kick!
I hope you're making my vegan gingerbread cookies this year — they're a staple around the holidays! I love making them, icing them, and especially eating them. Some get packed up as gifts, but I always save a batch for myself. This year I thought about all the uneaten gingerbread shapes and gingerbread houses that might just go to waste and wanted to share a couple of clever and easy ideas to transform your gingerbread into something new and delicious.
There's a recipe for gingerbread cookie butter here. But let's #levelupyourleftovers into this easy gingerbread bark. You can top it with whatever you like, but the recipe contains what I chose. Have fun and get creative!
If you can get your hands on some nice vegan white chocolate that would look really beautiful. But I myself have yet to find a good quality one. This recipe is also fun for kids to make and eat. Do you want more easy vegan recipes that your kids will love? Check out this blog.
This chocolate gingerbread bark has lots of ginger flaves from the additional candied ginger pieces. I added marshmallows for texture, some colored sprinkles, and a little sprinkling of Maldon flaked salt to round it out. It all married really nicely with gingerbread in my opinion, but I think you could go wild too. Make the bark entirely your own!
If you're looking for more festive baking ideas check out my empire cookies, the chocolate candy cane sandwich cookies, and for even more unique festive dishes I have my hot for holidays ebook that contains 5 never before seen ideas for an epic holiday feast. It's worth every penny!
chocolate gingerbread bark
Ingredients
- 10 oz bag semi-sweet vegan chocolate chips (2 cups) or 2 cups chopped semi-sweet baking chocolate
- about 4 gingerbread cut-out cookies, broken
- ⅓ C finely chopped crystallized ginger
- ⅓ C mini vegan marshmallows
- sprinkles (optional)
- Maldon flaked salt (optional)
Instructions
- To melt the chocolate I prefer the double boiler method. Fill a sauce pan with one to two inches of water and set a heat proof glass bowl over top. The water should not be touching the bowl at all throughout this process. Bring the water to a boil with the chocolate in the bowl. Melt it until it's completely smooth. Remove the bowl from the heat, wipe any water or steam from the bottom of the bowl and pour it onto a baking sheet lined with a silicone mat, wax paper or parchment paper. You can temper the chocolate if you want, but personally I don't seem to understand this method or have the patience to check the temperature, cool it down etc. So that's your personal choice! Tempering chocolate gives it a glossy sheen and allows you to keep chocolate at room temperature without it melting.
- Spread the chocolate in an even layer. It won't fill the baking sheet by any means so it can just be an even oval-ish shape. Decorate the bark generously with candied ginger, broken pieces and crumbles of the cookies, marshmallows, sprinkles etc.
- Refrigerate the baking sheet for at least 2 hours until solid. Break into pieces for serving or packing up as gifts.
Lauren Toyota
Lauren is a plant-based powerhouse, a former TV host turned wildly successful food creator, best-selling cookbook author, and the woman responsible for making vegan comfort food a thing worth craving. Through her blog and YouTube channel, hot for food, she’s amassed a dedicated following by recreating all the nostalgic, indulgent dishes we love—mac & cheese, burgers, cinnamon rolls—but making them entirely plant-based. No compromise on taste, no weird ingredients, just damn good food.