It’s crunch time! Just 11 days until Santa comes to town. It’s also holiday party high season. You need hostess gifts, you need cookie exchange contributions, and you need Christmas Day treats. I know. and I have you covered. The next few recipes on Behind the Plates will all feature edible gift ideas that can double as desserts as well. Today’s I’m kicking it off with Dark Chocolate, Gingerbread, and Toffee Bark.
You all know by now that baking is not my area of expertise. But, I found that I really enjoy making candies and other edible treats. So, I wanted to continue that tradition this year. This recipe is one of the easiest out there. It’s 3 ingredients and 3 simple steps. I love the flavors of this combination as well. The rich dark chocolate is off set by the spice in the gingerbread and the almost salty, caramelized crunch of the toffee.
As a note, I made gingerbread cookies from a mix during our little New Jersey snowstorm last weekend. So I used a couple of cookies from that batch to make these. But, if you don’t want to make gingerbread cookies, store-bought are just fine! Even gingersnaps will work if they are easier to locate in your grocery store.
Here’s some gifting ideas for this edible gift/treat:
- Get some clear treat bags tied up in festive ribbon or a decorative cookie tin to provide your co-workers with or as hostess gifts for Christmas parties
- Tie a few pieces up with ribbon and a name tag and use part of as your Christmas Day place setting
- Bring to a cookie exchange with little note cards with the recipe included for your recipients. (click here for a fun printable recipe card to attach)
…all for the love of the dish
- 36 oz ( 3 bags ) Dark Chocolate Chips
- 1 tbsp coconut oil (optional- to help liquefy chocolate)
- 1 cup gingerbread cookie crumbles
- 2/3 cup toffee crunch pieces ( I used Heath brand)
- melt chocolate on stove top in a double boiler or in a small saucepan over the lowest heat. It should be a slow process so the chocolate doesn't melt.
- If you are adding coconut oil, you can add that at the beginning with the chips. It helps keep the chocolate smooth and liquefy.
- Line a deep baking sheet with parchment paper.
- Pour the chocolate onto the lined baking sheet. It does not need to hit the edges. You just want to smooth out the chocolate until it is about 1/2 inch thick in all areas.
- Sprinkle the gingerbread and toffee evenly across the chocolate. Add more or use less if you like! My measurements are just a suggestion.
- Place the cookie sheet in the freezer of fridge until fully cooled (30 min- 1 hour)
- Use the edge of knife to press down until the chocolate splits. Continue this technique until you have smaller chunk size pieces.