Gingerbread Bark

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Splurge on high-quality white chocolate for this candy bark.

By
Alana Al-Hatlani
Alana Al-Hatlani
Alana Al-Hatlani
Alana Al-Hatlani is an Assistant Food Editor at Southern Living.
Southern Living's editorial guidelines
Published on December 15, 2023
Recipe tested by
Southern Living Test Kitchen
Southern Living Test Kitchen
Recipe tested by Southern Living Test Kitchen

The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama.

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Southern Living Gingerbread Bark broken into pieces on a plate to serve
Photo:

Victor Protasio; Food Stylist: Rishon Hanners; Prop Stylist: Christina Daley
Active Time:
15 mins
Total Time:
1 hr 10 mins
Servings:
10

Ground ginger and cinnamon beautifully spice up this super easy white chocolate bark. Topped with crushed store-bought gingersnaps (or for extra credit, you can use homemade ones you might have around during the holidays), and candied ginger for a sweet and spicy punch, even the holiday bark purists will be wowed.

Although optional, we suggest topping the bark with a pinch of flaky sea salt; it really helps balance out the natural sweetness of white chocolate.

One last note on chocolate: Splurge on high-quality white chocolate—it melts much more smoothly. Plus, it’s the star ingredient in this recipe, so let the good stuff have a chance to shine. 

Ingredients

  • 2 cups white chocolate chips (about 12 oz.) 

  • 1/4 tsp. ground ginger

  • 1/4 tsp. ground cinnamon

  • 1/4 cup coarsely crushed gingersnaps

  • 1/4 cup chopped crystalized ginger

  • 2 tsp. grated orange zest (from 1/2 an orange)

  • Flaky sea salt (optional)

Directions

  1. Line a baking sheet with parchment paper; set aside.

  2. Fill a medium saucepan with water to a depth of 1 to 2 inches. Bring to a simmer over medium. Carefully place a slightly smaller heatproof bowl on top of saucepan (bowl should nestle comfortably in pan without touching water). Place white chocolate in bowl; cook, stirring often, until melted, 4 to 5 minutes. Remove bowl from heat. (Alternatively, microwave chocolate in a microwavable bowl on HIGH for 1 minute. Stir. Continue microwaving in 30-second intervals, stirring after each interval, until fully melted, about 1 minute, 30 seconds.)

  3. Stir ground ginger and cinnamon into melted white chocolate. Pour onto prepared baking sheet. Using an offset spatula, spread chocolate into roughly an 1/8-inch-thick rectangle (about 10 x 13 inches). 

  4. Sprinkle with grated orange zest, and, if desired, garnish with flaky salt.

  5. Chill bark, uncovered, in refrigerator until set, about 1 hour. Break into pieces. Store bark in an airtight container in refrigerator up to 1 week.

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