I love bark. Love, love, love it. Want to know why? It’s simple and delicious. For a dessert, what could be better than that?
There are times when I want to make a more complicated and involved dessert – Such as a layer cake, or some type of pastry. I get a large sense of accomplishment when I finish these types of time-consuming desserts. But then there are those times when I have the urge to create something delicious and tasty, but don’t want to take a lot of time to do. This is when bark enters.
Bark is just melted chocolate with different types of mix-ins. You may recall when I made an Oreo Bark a few weeks ago. For the oreo bark I added chopped up oreos into white chocolate. For this bark I added chopped gingersnap cookies into melted white chocolate and then sprinkled cocoa nibs on top.
Even though this bark is so simple, it doesn’t make it is less tasty than a more complicated dessert. Sometimes it’s the easiest desserts that really shine. And this bark is no exception.
The flavors in this treat really work together. The white chocolate is a perfect base for any bark. You can of course use normal chocolate, but I love the taste that white chocolate adds. The gingersnap cookies add a slightly spicy, yet sweet crunch. Then the cocoa nibs add a small cocoa taste that isn’t overwhelming but definitely complimentary.
Next time you want to make a tasty dessert but don’t have a lot of time, try this bark… You’ll be surprised how a simple and quick dessert can be so delicious.
Gingersnap Cocoa Nib Bark
For Printable Recipe, Click here!
Makes: Approx.10×10 Square, broken into small pieces
10 ounces White Chocolate, chopped
15 Gingersnap Cookies, Coarsely Chopped
3 tbsp. Cocoa Nibs
Line a baking sheet with parchment paper, set aside until needed.
Place the chopped chocolate in a microwave-safe bowl. Microwave the chocolate for 30 seconds. Remove the bowl from the microwave and stir. Repeat the same microwave-and-stir process until the chocolate is completely melted and smooth.
Once the chocolate is melted and smooth, let it slightly cool on the counter for about 5 minutes. Once cooled, add the chopped gingersnap cookies. Gently stir the chopped cookies into the white chocolate.
Pour the mixture onto the prepared baking sheet and spread is evenly until its ¼ inch thick. Sprinkle the cocoa nibs over the white chocolate mixture.
Place the baking sheet into the refrigerator until its firm, about 10 minutes. Once it has hardened, break it apart into medium-sized pieces.
Serve and enjoy :)!
This bark can be kept in a airtight container or sealed plastic bag for up to one week..
It would also be a cute giveaway to place the bark in small bags tied with a bow.