I adapted this recipe from one I found in an ebook from Sue at The View from Great Island; in a holiday season bereft of all my favorite goodies, Sue’s chocolate bark inspiration was most welcome. Amidst much experimentation, I came up with two new favorites: Peppermint bark (recipe to come) and this ginger chocolate bark.
Sue’s version of this recipe uses white chocolate. And it was wonderful. I had divvied the recipe between my daughter’s teacher (who loved it) and my Dirty Santa gift for the office party…only the kids got sick and we weren’t able to make the office party, so I consoled myself by eating the bark myself. In a single sitting. Dirty Santa indeed.
So I’m not saying that the recipe required modification. However, one of my favorite recipes last year was a chocolate gingerbread cookie that I was really looking forward to this year, until this whole gluten-free nonsense knocked those plans into a cocked hat. So I decided to try Sue’s recipe with dark chocolate.
It did not disappoint. My 3-year-old son got into the container while I was taking a shower and ate half the batch. Little stinker.
This batch came out really chunky. I’d planned on making another batch and using fewer cookies in it, but it tastes so good with all that ginger that I’ve decided to let this version ride. This is not a smooth, thin chocolate bark. The texture is closer to that of a no-bake cookie. But the texture and flavor is way better than any no-bake cookie I have ever had. If it’s too much for you, you can always save half the cookies for another batch.
Dark chocolate gingersnap bark
7 oz. thin ginger cookies (I use Tate’s Bake Shop Gluten Free Ginger Zinger)
12 oz. semisweet chocolate chips (I like Kroger’s Private Selection brand)
1-2 teaspoons ground cinnamon
Line a baking sheet with parchment paper. Crush cookies using a food processor; if you do not have a food processor, place the cookies in a bag (the bag they come in works great — just remove the plastic trays first!), seal, and crush with a rolling pin. A few large-ish chunks are fine, but you want it to be mostly crumbs. Set aside.
Place the chocolate chips in a microwave-safe bowl and warm for 1 minute on high. Stir well, returning to the microwave in 15-second bursts as needed until the chips are melted and smooth. Stir in the cinnamon. Fold in the cookie crumbs, reserving 2 tablespoons for topping, and mix until well combined.
Pour the mixture on the parchment-lined pan and spread with a spatula or spoon until it is 1/4- to 1/2-inch thick. Sprinkle with the reserved cookie crumbs and press them lightly into the chocolate with the back of a spoon. Place the pan in the refrigerator for 15-30 minutes or until the chocolate is firm and no longer glossy. Break into 1- to 2-inch chunks. Store in an airtight container at room temperature.