Gingerbread Bark
Makes about 1 pound
1 pound vanilla-flavored candy coating, melted according to package directions
9 thin gingersnap cookies
½ cup gumdrops, halved
3 tablespoons chopped crystallized ginger
1 tablespoon assorted holiday sprinkles
1. Line a large rimmed baking sheet with parchment paper.
2. In a small bowl, reserve ¼ cup melted candy coating. Spread remaining candy coating in a 12x8-inch rectangle on prepared pan. Place cookies 1 inch apart in candy coating, pressing gently. Scatter gumdrops, ginger, and sprinkles on top. Drizzle with reserved ¼ cup candy coating. Let stand until firm, about 1 hour. Break into pieces. Store in an airtight container for up to 2 weeks.
Dried Fruit and Nut Granola
Makes about 8 cups
