Ginger & Spice Chocolate Bark

1. 1

   Place wax paper on a large sheet pan and set aside on countertop. Bring a pot filled about halfway to a boil. Reduce heat to simmer and place a glass bowl on top. Place dark chocolate in the bowl and melt, stirring occasionally until the mixture becomes very smooth.

2. 2

   While the chocolate cooks, place gingersnap cookies in a Ziploc bag and crush with a rolling pin or by hand until broken into tiny pieces. Transfer to a bowl and set aside.

3. 3

   Once chocolate is melted, remove from heat and pour onto the prepared wax paper. Spread evenly with a spatula.

4. 4

   Sprinkle crushed gingersnap bits on top of the melted chocolate and press gently so they stick. Sprinkle chocolate chips. Heat remaining tablespoon of chocolate chips in the microwave and drizzle over the chocolate sheet. Place the sheet in the fridge to harden 20 minutes. Break apart and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.