Ginger Cookie Cranberry Bark

Tashina
Dec 22, 2020
1 min read

Updated: Jun 29, 2021

A homemade holiday candy bar with spicy ginger snaps, tart craisins and sweet white chocolate.

I didn't realize that anyone could make a candy bar until I watched baking competitions on television. Not only is it super easy to do, it's fun to come up with different combinations and create new things. For this candy, I chose to pair spicy gingersnaps with sweet white chocolate. The dried cranberries add to the holiday feel for me, and it all tastes yummy together. Feel free to make this bark your own. Maybe throw in some pistachios or drizzle with dark chocolate, do whatever feels right! A bonus to this recipe is that it comes together really quickly. You just need your ingredients, a freezer and viola!

Ginger Cookie Cranberry Bark

Makes a 9x9 pan

Ingredients

10 ounces white chocolate melting wafers
8-10 gingersnap cookies
2 tbsp craisins

Instructions

Line a 9x9 baking pan with parchment paper.
Soak your craisins in hot water. Set aside.
Break up your gingersnaps into bite sized pieces. Set aside.
Melt the chocolate wafers in a bowl and pour the melted chocolate unto the parchment paper lined pan. *Optional: set aside 2 teaspoons of melted chocolate into a sandwich bag to use for drizzle, later.
Spread the melted chocolate evenly across the pan's surface.
Drain your craisins and add them and the gingersnaps to the melted chocolate. Arrange how you see fit.
If you set some white chocolate aside for drizzle, drizzle your candy now.
Place the pan in the freezer for 20 minutes.
Take the pan out of the freezer and cut or break the bark into pieces.