Gingerbread House White Chocolate Bark is a fun and festive Christmas Bark sprinkled with marshmallows, soft peppermints, gumdrops, M&Ms, and of course ginger cookies! This Gingerbread House Bark Recipe has all the flavors you might find on a classic gingerbread house, but with none of the fuss.
½cupsoft peppermint puffs45 grams, chopped (see example)
1cuppastel colored mini marshmallows43 grams
other toppings that you might find on a gingerbread house
Melt the almond bark in the microwave in 60-second increments until smooth. Stir in between each time in the microwave. It took about 2 minutes to melt for me.
24 ounces vanilla almond bark
Line a large baking sheet with wax paper.
Pour melted almond bark over the wax paper and use an offset spatula or spoon to smooth out into an even layer.
Sprinkle with all the ingredients that you'd like to use onto the bark. Use as much or as little as you'd like. Press down with your hands to make sure they've adhered to the bark.
¼ cup Christmas M&M's, ¼ cup multicolored gumdrops, ½ cup soft peppermint puffs, 5 gingerbread cookies, 1 cup pastel colored mini marshmallows, other toppings that you might find on a gingerbread house
Allow to chill in the refrigerator until fully firm, about 2 hours.
Break apart into randomly-sized pieces.
NOTE: You can use white chocolate in place of almond bark.
Nutritional information does not include optional ingredients.
Storage: Store gingerbread house white chocolate bark in an airtight container at room temperature or in the refrigerator for up to 2 weeks. Freeze for up to 6 months.