Gingerbread Marshmallow Chocolate Bark

  • Author: Recipe Submitted by Carly Tomas


This festive holiday chocolate bark is delicious for snacking and festive for gifting!  Measurements are approximate, make to your liking.


Crumbled Gingerbread Cookies
Handful of mini marshmallows
2-3 chunks candied ginger, finely chopped (optional)
Holiday Sprinkles 


Place a piece of parchment on a cutting board or cookie sheet and set aside. 

Place chocolate in a heavy glass bowl over a pot of gently simmering water and stir occasionally until melted and smooth. 

While chocolate is melting, place marshmallows on a separate cookie sheet and place under broiler for just a minute until tops are browned and toasted, remove. 

Spread chocolate out onto parchment in an even layer.  Sprinkle on cookies and ginger.  Place marshmallows evenly over top.  Add desired amount of sprinkles. 

Let chocolate cool and harden completely (may place in fridge to speed up process) and break into pieces. 


Marshmallows will be tricky to pull of the baking sheet if left to cool completely.  For best results, remove while still warm!