Two Ingredient Gingerbread Bark Recipe
Two Ingredient Gingerbread Bark is the holiday candy you need to make. It's creamy, sweet and crunchy with the spicy kick from the ginger snaps. Simple but super tasty and great to make with kids.
How to Make the Best Two Ingredient Gingerbread Bark
This Two Ingredient Gingerbread Bark is the perfect holiday treat that requires minimal ingredients and maximum flavor. The combination of creamy white chocolate and spicy gingersnap cookies creates a delightful contrast that keeps you coming back for more. Best of all, it’s so simple that kids can help make it, turning it into a fun family holiday tradition.
What makes this candy special is how it balances sweetness with the warm spice of ginger. The white chocolate provides a smooth, creamy base, while the crushed gingersnaps add both crunch and that signature gingerbread kick. The optional festive sprinkles make it look celebratory and gift-worthy without any extra effort.
This bark makes an excellent homemade gift during the holiday season. Package it in decorative boxes or bags, and you’ll have impressive, delicious presents that taste like you spent hours in the kitchen—even though it took just 20 minutes of active preparation.
Two Ingredient Gingerbread Bark
Two Ingredient Gingerbread Bark is the holiday candy you need to make. It's creamy, sweet and crunchy with the spicy kick from the ginger snaps. Simple but super tasty and great to make with kids.
Ingredients
Bark
Instructions
Preparation
- Place ginger snaps in a plastic bag and crush into small pieces with a mallet or rolling pin. Set aside.
- Set up a double boiler by setting a heatproof bowl over a saucepan filled with 2 inches of simmering water. The bottom of the bowl should not touch the water.
Assembly
- Add 2 cups (1 bag) of white chocolate chips to the bowl and stir frequently until completely melted.
- Lay a silpat mat or parchment paper on a large sheet pan. Pour the melted chocolate onto the mat and spread into a ¼-inch thick rectangle. Sprinkle with crushed gingersnap cookies.
- Melt the remaining white chocolate and drizzle over the crushed gingersnaps and chocolate.
- Optionally add festive sprinkles for decoration.
- Chill the gingerbread bark in the fridge for 20 minutes. After chilling, break the bark into smaller pieces by hand.