What is Christmas without a little gingerbread? This crunchy chocolate bark is stuffed with ginger flavors from both the crunchy ginger cookies and candied ginger. And to boot, while looking impressive on a candy platter, it is super easy to make and no need to temper the chocolate as long as you plan to store it in the fridge for the most part.
- 1 pound plus 4 ounces white chocolate
- 2 cups crumbled ginger cookies
- 3 tablespoons candied ginger, chopped fine
- 3 ounces semi-sweet chocolate
You can either use a double boiler, or as I did, the microwave at about 45 second intervals to melt the white chocolate, just be sure to remove the chocolate from the microwave before it is fully melted, as it will continue to do so. Stir throughout. When chocolate is melted, stir in ginger cookies and candied ginger, then spread on a cookie sheet. Melt semi-sweet chocolate and drizzle over top of white chocolate. Allow to fully cool and break into pieces.
Now wasn’t that easy? Hardest part is not eating it all !! 🙂