Wednesday, December 16, 2015
The December issue on Taste of the South Magazine has a candy bark section with recipes for White Chocolate Peppermint Bark, Butterscotch Bark and Dark Chocolate Bark, but the bark that really caught my eye was the Gingerbread Bark.
I have loved decorating gingerbread houses since my high school friend and I created houses out of graham crackers that we decorated with pounds of candy we bought at the drugstore. The medium doesn’t really matter; it’s all about the decorating.
With this recipe, you don’t decorate by making windows, doors and pathways like you do on a gingerbread house, but it is really fun to decorate the bark with candy and sprinkles. I used spice drops instead of the gumdrops called for in the recipe, and I think that works to help keep the bark from becoming too sweet. This would be fun to make with small children.
If you are looking for another easy Christmas treat, check out Caramel Heavenlies.
Christmas Cookie Countdown Day 1 – Norwegian Chocolate ChipCookie
Adapted from Taste of the South Magazine
1 pound vanilla flavored candy coating
12 thin gingersnap cookies
½ cup of spice drops
3 tablespoons chopped crystalized ginger (optional)
1 tablespoon sprinkles
Line a rimmed baking sheet with parchment paper. Melt candy coating according to the package directions. Set aside ¼ cup of melted candy coating covered in a small bowl. Spread the remaining candy coating in a 12x18-inch rectangle on the prepared pan. Gently press cookies 1 inch apart in the candy coating. Scatter with the spice drops, ginger (if using) and sprinkles, and gently press them into the candy coating. Drizzle with the reserved ¼ cup of candy coating. Let stand until set, and then break into pieces. Store covered for up to 2 weeks.