Flavored with white chocolate, gumdrops, and candy-coated pieces, Gingerbread Candy Bark is a wonderful treat to gift or share with loved ones during the holiday season. Gingerbread Candy Bark pictured with Mini Snowflake Cupcakes and Chocolate-Filled Christmas Tree Cookies.
Gingerbread Candy Bark
Serves: 48 to 54 pieces
Ingredients
- 1 (5.25-ounce) package ginger Swedish thins
- 4 (4-ounce) bars white chocolate, finely chopped
- ½ cup chopped gumdrops
- 1 (1.77-ounce) package mini candy-coated chocolate pieces
Instructions
- Line an 18×13-inch rimmed baking sheet with a nonstick baking mat.
- Arrange ginger thins in a single layer on prepared baking sheet, covering baking mat.
- In a medium microwave-safe bowl, microwave white chocolate on high in 30-second intervals, stirring between each, until melted and smooth. Pour melted white chocolate over ginger thins. Using an offset spatula, spread chocolate to edges of pan. Sprinkle with gumdrops and candy-coated chocolate pieces. Refrigerate until set, approximately 30 minutes.
- Carefully remove bark from baking mat, and transfer to a large cutting board. Using a large sharp knife, cut bark into 2-inch squares. Store in an airtight container with layers separated by wax paper, and refrigerate until needed, up to 4 days.
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