Gingerbread Cookie Bark

I have to confess something… I’ve never been much of a gingerbread fan. I mean, it’s always been okaaaaaay. But I’ve just never understood why anyone would want to eat gingerbread when there are so many other incredible holiday treats to be had?! Like chocolate pie and peanut butter truffles and peppermint cheesecake!

I always just thought, Gingerbread? What’s the point?

That was until I tried this Gingerbread Cookie Bark. It’s changed everything.

I was browsing through some of the recipes on the Betty Crocker “Christmas Cookies with Kids” Hub and found this Peppermint Sugar Cookie Bark. And I thought some of my readers might really like a swap for gingerbread cookie bark instead. Plus– I knew I had those super cute gingerbread man sprinkles, and I had been dying for a chance to use them!

So. I thought I was making a gingerbread treat for you guys– you know, something cute and festive and a little out of the chocolate zone I normally operate in. But as it turned out… my husband and I could not stop  stuffing these in our faces! These little cookies are so much more than being cute, they are good! And incredibly addictive.

I used the Betty Crocker Gingerbread Cookie Mix as the base for this cookie bark, and I was thoroughly impressed with the flavor and texture it produced. The cookie is incredibly soft, which is a perfect compliment to the hardened chocolate on top. And I loved the flavor, like a lot. As I said, gingerbread has never been my favorite. I think it’s generally a little too spiced and sharp for my liking, but I felt like this cookie was a perfect blend of subtle spice and sweet.

Beyond tasting great and being super cute, this recipe is also incredibly simple to make. And it’s a lot of fun to make with the kids too! Which is the entire focus of the “Christmas Cookies with Kids” Hub by Betty Crocker– to provide doable, great recipes that you can make together with your family, creating holiday memories.

My pre-schooler was able to help me with these nearly every step of the way. She helped in mixing and rolling out the dough. She probably could have helped in spread on the candy coating, but I opted to do that on my own just to save a bit of a mess (but older kids could definitely do that part). And, of course, she was my main sprinkle decorator!

BettyCrocker.com is your one-stop-shop for Holiday inspiration and guidance.  There are cookie ideas you can bake with your kids, to recipes you can make ahead, to recipes you can bake for Santa. We’ll definitely be using more Betty ideas this season, and I can’t wait to share them with you!

For now, I hope you enjoy this recipe as much as we did. And be sure to connect with Betty on Facebook, Twitter, Pinterest, and YouTube!

Gingerbread Cookie Bark

I used the Betty Crocker Gingerbread Cookie Mix as the base for this cookie bark, and I was thoroughly impressed with the flavor and texture it produced. The cookie is incredibly soft, which is a perfect compliment to the hardened chocolate on top. Beyond tasting great and being super cute, this recipe is also incredibly simple to make. And it's a lot of fun to make with the kids too!

Ingredients:

Betty Crocker Gingerbread Cookie Mix + the butter, water, and egg called for on the package*

12 ounces white chocolate candy melts (like Wilton's)

1/2 tbsp coconut oil

sprinkles and candies for decorating

Directions:

Preheat oven to 375ºF. Line a baking sheet with parchment paper or a silicone baking mat.

In a mixing bowl, stir together the cookie mix, butter, water, and egg to form a soft cookie dough.

Press the dough onto the prepared baking sheet and flatten with your hands. Use a rolling pin to gently roll the dough to approximately 1/2" thickness (should be a little shorter than a 9x13 baking sheet).

Bake for 10 minutes, until edges are set. Transfer to a wire rack and let cool completely.

Melt the white chocolate candy according to the directions on the package. Stir in the coconut oil**.

Spread the melted candy on top of the cookie base. Decorate with sprinkles and candies before the white chocolate layer cools and hardens.

Once candy has cooled and hardened, cut into triangles to package or serve. Store in an airtight container until ready to eat.

*You can certainly use your own homemade recipe if you prefer. But I really liked the Betty Crocker mix, and it's such a time and mess saver!

**The coconut oil serves two important purposes (so don't skip it!): it thins the melting candy a little bit which will make it easier to spread on smoothly. It also keeps the candy just a little bit soft after it hardens. This makes it so much easier to cut the bark without the candy coating cracking and separating from the cookie (making a huge, ugly mess).

 

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This is a sponsored conversation written by me on behalf of Betty Crocker . The opinions and text are all mine.

Ashton Swank

Ashton is the owner and author of Something Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador. Her focus is in food styling, food photography and recipe development.