2 cups gingerbread cookies, crushed almost fine (use a hard cookie)
1 stick (8 ounces) unsalted butter, melted
a few dashes of cinnamon
a couple pinches of sea salt
1 cup high quality white chocolate chips or chunks (Ghirardelli is good)
1-2 TB half & half or heavy cream
½ - 1 cup of gingerbread cake crumbles OR more crushed gingerbread cookies
You’ll need some baked gingerbread for this recipe. If you’re short on time, you can use the Trader Joe’s gingerbread cake mix—it’s pretty tasty.
If you don’t have any gingerbread cake, you could also use gingerbread cookie crumbs for the top (I haven’t tried this, but certain it might taste ok).
I used a 8 or 9 inch tart pan with removable bottom. If you don’t have this you can use an 8 or 9 inch brownie pan and use foil to line the pan. This will help you remove bark from pan with ease.
If you really like the taste of ginger, adding a few slices of candied ginger to the top would be a nice touch.
For the crust:
Preheat oven to 350 degrees.
Mix the crushed gingerbread cookies with the melted butter, add a few hefty dashes of cinnamon and a couple pinches of sea salt.
Using a 8 or 9 inch tart pan (one with a removable bottom is perfect), spray with nonstick spray. Place the crust mixture into the bottom and spread evenly in pan, making sure to get all the corners.
Bake for 12-16 minutes or until crust is almost crisp.
Remove from oven and let cool.
Temper the white chocolate with the half & half until you have a nice white glossy ganache. Using a spatula, spread the ganache over the cookie crust evenly.
Try not to let it go to the sides of pan if you can. While chocolate is still warm, sprinkle the top of the bark with the gingerbread crumbles.
Let set up at room temp for a bit, then transfer to fridge to harden.