Gingerbread Bark

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READY IN: 20mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • parchment paper or wax paper
  • 2
    (8 ounce) dark chocolate, baking bar finely chopped
  • 14
    cup NESTLÉ® TOLL HOUSE® Premier White Morsel
  • 1
    teaspoon vegetable oil
  • 13 - 12
    cup gingersnap cookie, crumbled
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DIRECTIONS

  • LINE baking sheet with parchment or wax paper.
  • MELT 2/3 of dark chocolate in uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Add remaining dark chocolate and stir until melted. Spread chocolate into 10 x 8-inch rectangle on prepared baking sheet.
  • MICROWAVE white morsels in small, heavy-duty plastic food storage bag on MEDIUM-HIGH (70%) power for 30 seconds. Knead bag until morsels are smooth. Add oil; knead to combine. Cut tiny corner from bag; squeeze to drizzle over dark chocolate. Immediately sprinkle chopped cookies over bark.
  • REFRIGERATE for 30 minutes or until firm. Break bark into 24 pieces. Store in airtight container at room temperature for up to 1 week. Cook's Tip: 1 1/4 cups NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels may be used in place of dark chocolate baking bars.
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