Gingerbread Cookie Bark

Desserts

Those who love gingerbread will find this cookie bark recipe deliciously more-ish. This recipe makes a large batch, just right for homemade holiday gift giving!

  • Total Preparation Time: 60 minutes

Makes about 4 1/2 lb (2.25 kg) bark

Rating: 4.5 Stars

Ingredients

1 cup250 mLGAY LEA - Unsalted Butter, softened
1 cup250 mLGranulated Sugar
1 cup250 mLCooking or fancy molasses
2 2 Eggs
6 cups1.5 LAll Purpose Flour
4 tsp20 mLGround Ginger
2 tsp10 mLGround Cinnamon
2 tsp10 mLBaking soda
1 tsp5 mLSalt
1 tsp5 mLGround Cloves
1 tsp5 mLNutmeg
3 3/4 cups925 mLWhite Chocolate Chips, or chopped white chocolate
2 cups500 mLFinely chopped assorted dried fruit and nuts such as cranberries, apricots, pistachios and almonds
Add to Shopping List

Instructions:

  1. Beat butter with sugar until fluffy. Beat in molasses and eggs. Stir flour with ginger, cinnamon, baking soda, salt, cloves and nutmeg in a separate bowl. Stir into butter mixture until well combined. Divide dough into 3 portions; form each into a flat rectangle and chill for 30 minutes.
  2. Preheat oven to 325°F (160°C). Place one portion of dough on a large sheet of parchment paper; roll into an 11 x 14-inch (28 x 35 cm) rectangle (or about 1/8-inch/3 mm thick). Transfer parchment with dough onto a large rimmed baking sheet. Bake for 16 to 18 minutes or until just firm to the touch.
  3. Remove cookie base from oven and immediately sprinkle one third of the white chocolate chips evenly over top. Let stand for 5 minutes; then spread melted chips evenly. Sprinkle evenly with one third of the fruit and nuts. Cool on baking sheet until chocolate is completely set before breaking into shards. (Repeat with remaining dough, white chocolate and toppings to make two more batches.)


Tips:

  • Store cookie bark in an airtight container for up to 3 days. Or freeze for up to 3 months.
  • Place a damp paper towel under the parchment to keep it from sliding on the work surface and lightly dust the rolling pin with icing sugar to keep it from sticking while rolling.
  • To fast set the chocolate, chill bark in the refrigerator for 20 to 30 minutes.
Add comment
  • No comments found

Share It

Ingredients

1 cup250 mLGAY LEA - Unsalted Butter, softened
1 cup250 mLGranulated Sugar
1 cup250 mLCooking or fancy molasses
2 2 Eggs
6 cups1.5 LAll Purpose Flour
4 tsp20 mLGround Ginger
2 tsp10 mLGround Cinnamon
2 tsp10 mLBaking soda
1 tsp5 mLSalt
1 tsp5 mLGround Cloves
1 tsp5 mLNutmeg
3 3/4 cups925 mLWhite Chocolate Chips, or chopped white chocolate
2 cups500 mLFinely chopped assorted dried fruit and nuts such as cranberries, apricots, pistachios and almonds
Add to Shopping List

Gay Lea From the Farm

Sign up for our free newsletter filled with seasonal recipes, exclusive coupons, tips and more!


You can unsubscribe at any time.
<img alt="Nordica Smooth - Gay Lea Foods" src="http://www.gaylea.com/images/htmlbanners/protein/protein-300x250.jpg" width="300" height="250" />