Saturday, December 19, 2015

Gingerbread Cookie Bark

2 cups milk chocolate chips
1 cup white chocolate chips
2 tbsp shortening (divided)
5-6 gingerbread cookies, crumbled

1. Line an 9x13 baking tray with parchment paper.

2. In a medium glass bowl, combine the milk chocolate chips and 1-1/2 tbsp of the shortening. Microwave on 50% heat in 30 second intervals until fully melted and combined -- be sure to stir well in-between each interval.

3. Transfer melted mixture into prepared pan and spread into a thin even layer.

4. Repeat process with white chocolate chips and remaining shortening. Add on top of the milk chocolate layer.

5.Sprinkle on gingerbread cookies, pressing them in slightly.

6. Refrigerate for 2 hours to set. Poke with a knife to break into pieces.

(adapted from Yellow Bliss Road)


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I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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