Gingerbread House Candy Bark

Gingerbread House Candy Bark is exactly what it sounds like! It’s a classic chocolate base topped with gingerbread house treats for an easy holiday dessert.

This is a new take on other Homemade Candy Recipes like Peppermint Bark or Fruit Cake Bark. It’s just as easy but topped with ginger snap cookies, gumdrops, fruit slices, cherry sours, and holiday M&M’s for a fun look inspired by a gingerbread house. 

Gingerbread House Candy Bark pieces in stack

Gingerbread House Candy Bark

Gingerbread House Candy Bark might be the most fun bark candy we’ve come up with so far. All the delicious and colorful candy toppings make this treat a huge hit with kids. Plus, you can be as creative with how you arrange them as you want. I usually just sprinkle them over at random, but you could also spend time arranging them like you would on an actual gingerbread house. 

They aren’t just good for kids either. This is always a favorite at holiday get-togethers. The gingersnaps bring a lot of classic holiday flavors and the ginger spices balance out the rich, sweet taste of the white chocolate. It’s a combination everyone’s sure to love.

Whether you’re hosting or throwing a holiday party, Gingerbread Candy Bark is an easy, no-bake dessert to put out or bring along with you. It also makes an easy homemade gift that you can wrap up in cellophane to give to neighbors, friends, family, and teachers this holiday season. 

Gingerbread House Candy Bark in baking pan

If you love this recipe as much as we’re sure you will, then you have to try the classic Christmas cookies that inspired it. The recipe for Gingerbread Cookies that are on the blog is one our family makes every single year. It’s always at the top of the holiday baking list.

They’re the perfect combination of chewy and crunchy and sweet with some spice. If you make them before you make the Candy Bark you can even crumble some up to put on top instead of gingersnap cookies. 

MORE CHOCOLATE BARK RECIPES

HOW TO CUT GINGERBREAD HOUSE CANDY BARK

Once you’ve let the Gingerbread Bark cool in the fridge, you’ll have to break it apart in order to enjoy the candy. Often with Bark Candy, the easiest way to break it is doing just that. Use a kitchen mallet or your hands to break apart the bark into uneven pieces as small as you want.

The only problem with that method is that it’s not very neat. If you don’t want the toppings to break apart or you want the candy in neat squares for presentation there’s another option. 

  • Run a hot knife under hot water until the blade is heated. 
  • Dry the knife off then use it to cut straight lines halfway through the Gingerbread House Bark. 
  • If you make the lines deep enough you should be able to break the chocolate along those lines.

Gingerbread House Candy Bark poured chocolate on baking pan with candy topping on separate plate

VARIATIONS ON GINGERBREAD HOUSE BARK

  • Chocolate: If you want a more classic chocolate taste you can swap out the white chocolate for milk chocolate, dark chocolate, or semi-sweet chocolate. You can also do one layer of white chocolate topped by one layer of different chocolate to change things up. 
  • Flavorings: Instead of mixing in the vanilla extract with the chocolate you could mix in another flavor like peppermint extract, mint extract, or almond extract. 
  • More Toppings: Just like with actual gingerbread houses, you can add as many different toppings and decorations as you want to your Gingerbread House Bark. Try sprinkling on some mini marshmallows, peppermint pieces, sprinkles, nuts, or red cinnamon candies. 

MORE HOLIDAY DESSERTS

HOW TO STORE GINGERBREAD HOUSE CANDY BARK

  • Serve: Once, it’s hardened you can leave Gingerbread Candy Bark at room temperature for up to 10 days. Keep the pieces in an airtight container in a cool place so the chocolate doesn’t melt. 
  • Store: To keep the Chocolate Bark longer store it in the refrigerator. Put it in a ziplock bag or other airtight container, and it will stay good in the fridge for up to 3 weeks. 
  • Freeze: This is also a great holiday dessert to make ahead of time and freeze. For best results keep the pieces in a freezer bag with the layers separated by parchment paper. The bark will keep well for up to 6 months. 

Gingerbread House Candy Bark pieces on baking sheet

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Gingerbread House Candy Bark

Gingerbread House Candy Bark is exactly what it sounds like! It's a classic chocolate base topped with gingerbread house treats for an easy holiday dessert.
Yield 12 Servings
Prep Time 5 minutes
Total Time 35 minutes
Course Candy
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 18 ounces white chocolate chips , or melting disks
  • 2 teaspoons vanilla extract
  • 12 ginger snaps , broken into thirds
  • 6 gumdrops , halved
  • 4 fruit slices , cut into thirds
  • 10 cherry sours
  • 12 m&ms , green and red

Instructions

  • Line a half sheet pan with parchment paper.
  • Add the white chocolate to a large glass bowl.
  • Microwave the white chocolate chips on half power (very important) until melted, stirring every 30 seconds.
  • Stir in the vanilla until smooth.
  • Pour chocolate evenly into the baking sheet and spread gently.
  • Sprinkle the broken cookies and candies over the chocolate.
  • Refrigerate until set, about 30 minutes.
  • Break into chunks to serve.

Nutrition

Calories: 271kcal | Carbohydrates: 33g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 9mg | Sodium: 74mg | Potassium: 146mg | Fiber: 1g | Sugar: 28g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 1mg
Keyword: Gingerbread House Candy Bark

Gingerbread House Candy Bark collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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