Nothing says holiday cheer quite like a festive treat that blends rich chocolate, crunchy cookies, and a pop of peppermint. The Red Velvet Cookie Christmas Bark Recipe is my go-to for gifting and parties because it’s as delightful to eat as it is to look at—plus, it’s super simple to whip up.
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Why You'll Love This Recipe
This Red Velvet Cookie Christmas Bark Recipe has become a holiday staple in my kitchen because it combines the best textures and flavors in one irresistibly festive snack. Trust me, your friends and family will keep asking for the recipe once they try it!
- Quick and Easy: It only takes about 10 minutes to prepare, perfect for busy holiday days.
- Festive Flavors: The combination of red velvet cookies and minty M&Ms creates a vibrant holiday taste.
- Customizable: You can easily swap out mix-ins to suit your taste or dietary needs.
- Great for Gifting: This beautiful bark breaks into perfect bite-sized pieces that look so charming wrapped up.
Ingredients & Why They Work
The magic of this Red Velvet Cookie Christmas Bark Recipe is really in how a few simple ingredients come together to create something festive yet comforting. Each component plays a special role, from the creamy chocolate base to the crunchy, colorful toppings.
- Milk Chocolate Chips: Smooth and sweet, these melt beautifully to form the bark’s base that holds everything together.
- Butter or Margarine: Adding a bit of fat gives the chocolate a silkier texture and easier to spread consistency.
- Mint M&Ms: These bring that classic holiday peppermint punch and a delightful crunch that pairs perfectly with the chocolate.
- Red Velvet Sandwich Cookies: Breaking these up adds bursts of rich cocoa flavor and that signature velvety texture, plus a beautiful red color to the bark.
Make It Your Way
While I adore the original Red Velvet Cookie Christmas Bark Recipe for its festive vibe, I love mixing things up depending on who's joining me for the holidays. Feel free to experiment with different toppings or chocolate types to fit your mood or palate!
- Variation: I’ve swapped mint M&Ms for crushed candy canes before, which amps up the peppermint flavor and adds a nostalgic crunch my family loves.
- Dietary Swap: Using dark chocolate chips or dairy-free chocolate and vegan cookies works beautifully for anyone avoiding dairy.
- Flavor Boost: Sprinkle a pinch of sea salt on top before chilling to enhance the chocolate’s richness—a little salty-sweet magic I highly recommend.
Step-by-Step: How I Make Red Velvet Cookie Christmas Bark Recipe
Step 1: Break Up the Cookies
I start by placing those beautiful red velvet sandwich cookies in a ziplock bag and carefully breaking them into bite-size pieces using a heavy pot. This way, you avoid crumbs and get perfect chunks that stand out in the bark. Trust me, smashing them by hand is messier and less fun!
Step 2: Melt the Chocolate and Butter
Next, I microwave the milk chocolate chips in a safe bowl on high for about a minute, then stir well. From there, I microwave in 30-second bursts, stirring each time until it's smooth and luscious. After that, I melt the butter separately and fold it into the chocolate—this trick gives you a glossy finish that hardens just right.
Step 3: Spread and Top
I line a cookie sheet with foil for easy cleanup, then pour the chocolate mixture onto it. Using my hands (washed, of course!), I gently press the chocolate out into an even layer—this helps it chill uniformly. Then, I sprinkle the cookie pieces and those colorful mint M&Ms all over, pressing everything slightly into the chocolate so nothing falls off later.
Step 4: Chill and Break
The final step is to pop the pan into the fridge and chill for at least an hour until firm. When it’s set, I break it into irregular, rustic pieces. It’s incredibly fun to snap the bark apart, and each piece feels like a treasure of holiday joy.
Top Tip
Making this Red Velvet Cookie Christmas Bark Recipe has been a holiday highlight for me, and I’ve learned some handy tips to really get it just right—you don’t want to miss these!
- Even Melting: Stir frequently when microwaving chocolate to prevent burning and achieve a silky texture.
- Cookie Crushing: Use a heavy-bottomed pan to break the cookies for clean pieces instead of crumbs, which look nicer on the bark.
- Press Gently, Not Hard: When pressing toppings into the chocolate, gentle pressure avoids breaking the pieces and keeps the bark visually appealing.
- Chill Time: Don’t rush the chilling; giving it at least an hour ensures the bark sets firm enough to snap without crumbling.
How to Serve Red Velvet Cookie Christmas Bark Recipe
Garnishes
I usually keep garnishes simple—sometimes a dusting of edible glitter to add sparkle or a few fresh mint leaves on the serving plate for a hint of green. The colorful M&Ms and red velvet cookie crumbs provide plenty of natural festive flair already!
Side Dishes
This bark pairs wonderfully with a cup of hot cocoa, peppermint tea, or even eggnog. It’s also fantastic alongside other holiday cookies and candies for a full festive dessert spread.
Creative Ways to Present
I’ve wrapped small bundles of bark pieces in cellophane tied with festive ribbon to give as neighbor gifts. You can also layer pieces in clear jars with holiday-themed tissue paper or serve them artfully arranged on a decorative platter for parties—the visual impact is always a crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
I keep the leftover bark stored in an airtight container in the fridge where it stays fresh for up to two weeks. Chilling helps maintain the crisp texture and prevents the chocolate from melting, even if my kitchen gets a bit warm.
Freezing
Freezing the bark works well if you want to prep in advance—just wrap pieces tightly in plastic wrap and place them in a sealed freezer bag. When you’re ready, thaw in the fridge overnight to preserve texture and flavor.
Reheating
This bark is best enjoyed cold or at room temperature, so reheating isn’t necessary. However, if you want the chocolate a little softer, leaving the pieces out for 10–15 minutes works great without sacrificing the crunch.
Frequently Asked Questions:
Absolutely! Dark chocolate adds a richer, less sweet flavor and pairs wonderfully with the mint and red velvet cookies. Just melt it the same way as the milk chocolate.
Store the bark in an airtight container in the refrigerator. This keeps the chocolate firm and prevents melting or sweating. It will stay fresh for up to two weeks when properly stored.
Yes! This recipe actually gets better as it chills, so making it a day or two ahead is ideal. Just keep it refrigerated and break into pieces right before serving for the best texture and flavor.
Gently break the bark with your hands into rustic pieces. I recommend chilling it well first so it snaps cleanly instead of crumbling into crumbs. Use a sharp knife if you want neater edges, but hands give that charming homemade look.
Final Thoughts
This Red Velvet Cookie Christmas Bark Recipe truly captures the joy of the holidays in each bite. I love how simple yet elegant it is, and I hope when you make it, you find it as rewarding and festive as I do. It’s a sweet tradition that’s easy to pass on and enjoy with the people you care about. So go ahead—grab those cookies, melt some chocolate, and make this bark your new holiday favorite!
Print
Red Velvet Cookie Christmas Bark Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 cookie sheet
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
A festive and delicious Christmas bark featuring creamy milk chocolate, crunchy mint M&Ms, and red velvet cookie pieces. This easy no-bake treat is perfect for the holiday season, combining sweet and minty flavors in a colorful bark that can be broken into bite-sized pieces for sharing.
Ingredients
Main Ingredients
- 4 cups milk chocolate chips
- 2 tablespoons butter or margarine
- 1 (7 oz) package mint M&Ms
- 8 red velvet sandwich cookies
Instructions
- Crush Cookies: Place red velvet sandwich cookies in a ziplock bag and crush them into small pieces by gently hitting with a heavy pot or rolling pin.
- Melt Chocolate: Put the milk chocolate chips in a microwave-safe bowl and microwave on high for 1 minute, then stir. Continue microwaving in 30 second intervals, stirring each time, until the chocolate is completely melted and smooth.
- Add Butter: Melt the butter or margarine separately and stir it into the melted chocolate until fully combined for a smooth texture.
- Spread Chocolate: Pour the chocolate mixture onto a foil-lined cookie sheet, then use your hands or a spatula to spread it evenly across the pan to form a thin layer.
- Add Toppings: Evenly sprinkle the crushed red velvet cookie pieces and mint M&Ms over the chocolate. Press the toppings gently into the chocolate to set them.
- Chill: Place the cookie sheet in the refrigerator and chill for at least 1 hour until the bark is firm and set.
- Serve: Break the bark into pieces and store in the refrigerator until ready to enjoy.
Notes
- Use a sturdy ziplock bag and a rolling pin or heavy pot to crush the cookies evenly without making them too fine.
- Microwave in intervals to prevent chocolate from burning; stir thoroughly between intervals for smooth melting.
- Butter or margarine helps create a glossy finish and smooth texture in the chocolate.
- Line the cookie sheet with foil for easier removal and cleanup.
- Store the bark in an airtight container in the refrigerator to maintain freshness and texture.
Nutrition
- Serving Size: 1 piece (approximately 1.5 oz)
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 50 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg
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