There’s something irresistibly festive about the crunchy, colorful crunch of chocolate and cookie together—and that’s exactly why this Red Velvet Cookie Christmas Bark Recipe has become my go-to holiday treat. It combines creamy milk chocolate, festive red velvet cookie bits, and crunchy minty M&Ms that just sing Christmas cheer!
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Why You'll Love This Recipe
I have to say, this Red Velvet Cookie Christmas Bark Recipe makes a fun and elegant holiday snack that’s also super quick to whip up. I love how it hits all the festive notes with minimal effort—perfect for last-minute gatherings or sneaky kitchen treats.
- Simple ingredients: Using milk chocolate chips and red velvet sandwich cookies means you likely already have what you need at home, or they're easy to grab at the store.
- No baking required: You just melt, mix, and chill, making it perfect for anyone who prefers quick, fuss-free holiday desserts.
- Eye-catching looks: The pop of red from the cookies and green from the mint M&Ms makes it instantly festive and gift-worthy.
- Customizable and fun: You can swap in different candies or cookie flavors to make it your own holiday signature bark.
Ingredients & Why They Work
This Red Velvet Cookie Christmas Bark Recipe is a perfect marriage of smooth milk chocolate, rich red velvet cookie pieces, and colorful mint M&Ms. Each ingredient plays a key role, and I’ve picked up a few tips to get the most out of them for the best bark experience.
- Milk chocolate chips: They melt beautifully into a silky base that’s sweet but not overpowering, allowing the other flavors to shine.
- Butter or margarine: Adding a bit of butter keeps the melted chocolate glossy and smooth—don’t skip it or your bark can feel a bit dull.
- Mint M&Ms: These add crunch and festive pops of green and red, plus a refreshing minty flavor that cuts through the sweetness.
- Red velvet sandwich cookies: They add a chewy, cakey texture and a lovely reddish color that makes this bark special and seasonal.
Make It Your Way
One of my favorite things about this Red Velvet Cookie Christmas Bark Recipe is its flexibility. I’ve tweaked it plenty and love suggesting ways to make it your own—because holiday cooking should feel joyful, not strict.
- Variation: Sometimes I swap green and red holiday M&Ms for white chocolate chips and crushed peppermint candies for an extra extra minty kick and a classy look.
- Dietary tweaks: If you want dairy-free options, vegan margarine and dairy-free chocolate chips work wonders—though the flavor shifts slightly.
- Add nuts or dried fruit: Pecans, walnuts, or even dried cranberries sprinkled on top can add texture and holiday flavor.
- Spice it up: A tiny pinch of cinnamon or nutmeg folded into the melted chocolate adds a warm, cozy note that feels like Christmas mornings.
Step-by-Step: How I Make Red Velvet Cookie Christmas Bark Recipe
Step 1: Crush those red velvet cookies
Pop your red velvet sandwich cookies into a sturdy ziplock bag. I like to use the bottom of a heavy pot or a rolling pin to gently break them up into uneven chunks—not too powdery, but not too big. This gives the bark a rustic, homemade look and a variety of textures when you bite in.
Step 2: Melt the chocolate just right
Put your milk chocolate chips into a microwave-safe bowl and zap for one minute on high. Stir well—this jumpstarts the melting. Then, microwave in 30-second bursts, stirring each time, until it’s silky smooth without any lumps. Patience here matters; overheating chocolate can seize and ruin the texture.
Step 3: Stir in melted butter and spread
Melt your butter or margarine separately, then add it to the chocolate, stirring well for extra shine and smoothness. Pour this luscious mixture onto a foil-lined cookie sheet, then use your hands (or the back of a spatula) to spread it evenly—it should be about a quarter-inch thick for the perfect bite.
Step 4: Top with cookie pieces and mint M&Ms
Sprinkle those beautiful crushed red velvet cookies and mint M&Ms evenly across the chocolate. Then gently press everything down with your hands so the toppings stick nicely and won’t fall off when you break the bark into pieces later.
Step 5: Chill and enjoy
Pop the whole pan into the fridge for at least an hour, allowing the chocolate to fully set. After that, break it up into fun-sized chunks to share, snack on, or gift. Store any leftovers in the fridge so it stays firm and fresh.
Top Tip
Having made this Red Velvet Cookie Christmas Bark Recipe multiple times, I’ve learned a few things that take the fuss out and bring the fun in. Whether you’re gifting or just treating yourself, these tips shave off headaches and make your bark shine.
- Even spreading: Use a piece of parchment paper over the melted chocolate and gently press or spread it with your hands to avoid finger marks or uneven thickness.
- Crush cookies just right: Avoid pulverizing the cookies into dust; leaving some bigger chunks adds both texture and visual interest.
- Chocolate melting control: Microwave in short bursts and stir often—heat builds quickly and chocolate can seize if overcooked.
- Press toppings firmly: Press the cookies and M&Ms down gently but firmly so they’re securely embedded in the chocolate and won’t flake off later.
How to Serve Red Velvet Cookie Christmas Bark Recipe
Garnishes
I usually keep things simple with extra colorful sprinkles or a light dusting of powdered sugar to elevate the holiday vibe without overcomplicating. Sometimes I press a few whole red velvet cookies or extra mint M&Ms on top right before chilling for a pretty, rustic finish.
Side Dishes
This bark shines alongside a warm mug of peppermint hot chocolate or a cup of rich coffee. It’s also fantastic on a holiday dessert platter with gingerbread cookies, spiced nuts, and fruitcake bites for a well-rounded festive spread.
Creative Ways to Present
For parties, I like serving the bark in clear glass jars layered with red and green candies, tied up with a festive ribbon. It’s also lovely stacked on a wooden board or nestled in holiday-themed cellophane bags as thoughtful hostess gifts.
Make Ahead and Storage
Storing Leftovers
After you break up the bark, store pieces in an airtight container in the refrigerator. This keeps the chocolate firm and the cookies crisp for up to two weeks—a handy treat stash for unexpected guests or late-night nibbling.
Freezing
Yes, you can freeze the bark! I wrap pieces tightly in plastic wrap, then place them in an airtight container or freezer bag. Thaw in the fridge overnight before serving to keep the texture just right.
Reheating
Since it’s best served cool and firm, I usually don’t reheat the bark. If you want it a bit softer, just let pieces sit at room temperature for 10-15 minutes. That way, the flavors come forward without melty mess.
Frequently Asked Questions:
Absolutely! White chocolate would give a nice creamy base that pairs beautifully with red velvet cookie pieces and mint M&Ms, but be sure to melt it gently as white chocolate can seize easily.
Melting the chocolate slowly in short bursts and stirring thoroughly after each interval helps prevent graininess. Adding a small amount of butter or margarine, like in this recipe, also keeps the texture smooth and glossy.
Yes! You can make the Red Velvet Cookie Christmas Bark Recipe up to a week in advance. Store it in an airtight container in the fridge and let it come to room temperature before serving for the best flavor.
Placing the cookies in a sealed plastic bag and gently crushing them with the bottom of a heavy pot or rolling pin offers the best control. It lets you get a nice mix of bigger chunks and smaller crumbs for texture without turning everything to powder.
Final Thoughts
Making this Red Velvet Cookie Christmas Bark Recipe has become one of my happiest holiday traditions. It feels like wrapping all the best Christmas colors and flavors into one simple, no-fuss treat. I hope you enjoy making and sharing it as much as I do—it’s those easy, joyful recipes that truly make the season sparkle.
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Red Velvet Cookie Christmas Bark Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 cookie sheet
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This festive Christmas Bark with Red Velvet Cookie combines creamy milk chocolate, crunchy red velvet cookie pieces, and colorful mint M&Ms for a delightful holiday treat. Easy to prepare and perfect for gifting or enjoying at home.
Ingredients
Chocolate Base
- 4 cups milk chocolate chips
- 2 tablespoon butter or margarine
Toppings
- 1 7 oz package mint M&Ms
- 8 red velvet sandwich cookies
Instructions
- Prepare cookies: Place the red velvet sandwich cookies into a ziplock bag. Using a heavy pot or rolling pin, gently break the cookies into small pieces without crushing them into powder.
- Melt chocolate: Add the milk chocolate chips to a microwave-safe bowl. Microwave on high for 1 minute, then stir well. Continue microwaving in 30 second intervals, stirring between each, until the chocolate is fully melted and smooth.
- Add butter: Melt the butter or margarine separately. Pour the melted butter into the melted chocolate and stir well until fully incorporated and glossy.
- Spread chocolate: Line a cookie sheet with foil. Pour the chocolate mixture onto the foil and use your hands or a spatula to evenly spread and press it out to cover the sheet in an even layer.
- Add toppings: Sprinkle the broken red velvet cookie pieces and mint M&Ms evenly over the chocolate surface. Press them gently into the chocolate to ensure they stick.
- Chill: Place the pan in the refrigerator and chill for at least 1 hour, or until the chocolate hardens completely.
- Serve and store: Once firm, break the bark into pieces. Store leftovers in the refrigerator to keep fresh.
Notes
- You can substitute dark or white chocolate chips if preferred.
- For a smoother bark, be sure to stir the chocolate thoroughly while melting to avoid burning.
- Press toppings gently but firmly so they adhere well to the chocolate base.
- Store the bark in an airtight container in the refrigerator to maintain freshness and prevent melting.
- If you don’t have foil, parchment paper works well to line the cookie sheet.
Nutrition
- Serving Size: 1 piece (about 2 oz)
- Calories: 220 kcal
- Sugar: 20 g
- Sodium: 40 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg
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