There’s just something about the holidays that calls for festive treats, and this Red Velvet Cookie Christmas Bark Recipe absolutely nails the sweet spot between rich, chocolaty, and fun. It’s like a party in every bite, perfect for sharing (or sneaking a few yourself!).
Jump to:
Why You'll Love This Recipe
This Red Velvet Cookie Christmas Bark Recipe is a holiday classic with a twist, and I can’t recommend it enough. It’s the perfect no-fuss treat that combines creamy chocolate, a pop of peppermint, and that unmistakable red velvet cookie crunch.
- Simple to Make: No baking required—you just melt, mix, and chill.
- Festive and Fun: The mint M&Ms add that holiday vibe and a refreshing burst of flavor.
- Texture Play: Crunchy red velvet cookie bits contrast perfectly with smooth milk chocolate.
- Great for Gifting: Break it into pieces, pack in cute bags, and you’ve got instant holiday presents.
Ingredients & Why They Work
Each ingredient in this Red Velvet Cookie Christmas Bark Recipe brings something special to the table. From the rich chocolate base to the festive minty candies and the unique red velvet crunch, here’s a quick rundown of why they’re a perfect combo and what to look for at the store.
- Milk Chocolate Chips: These give you that creamy, melt-in-your-mouth chocolate that’s essential for bark.
- Butter (or Margarine): Helps smooth out the chocolate, making it easier to spread and giving it a silky shine.
- Mint M&Ms: They add bright pops of color and a refreshing burst of mint to contrast the chocolate’s sweetness.
- Red Velvet Sandwich Cookies: Crushing these gives the bark its signature flavor and an irresistible cookie crunch that’s hard to beat.
Make It Your Way
I love that this Red Velvet Cookie Christmas Bark Recipe is so easy to customize—you can really make it your own depending on what you have on hand or your personal flavor favorites.
- Variation: One year, I swapped the milk chocolate for dark chocolate for a richer, slightly less sweet bark which my family adored.
- Dietary Swap: Use dairy-free chocolate chips and margarine to make it vegan-friendly without sacrificing flavor.
- Extra Mix-Ins: Try adding some chopped nuts like pecans or walnuts for an extra crunch—a holiday hit in my house!
- Seasonal Flair: Swap mint M&Ms for red and green festive sprinkles if you want a little extra holiday sparkle.
Step-by-Step: How I Make Red Velvet Cookie Christmas Bark Recipe
Step 1: Break Up the Red Velvet Cookies
Start by placing those red velvet sandwich cookies in a sturdy ziplock bag. Then, grab a heavy pot or rolling pin and gently break them into smaller pieces. You want a mix of chunks and crumbs for texture—don’t pulverize them too fine! This step really builds the character of your bark.
Step 2: Melt the Chocolate and Butter
Pop your milk chocolate chips into a microwave-safe bowl and zap in 1-minute bursts, stirring in between. This keeps the chocolate from burning and ensures smooth melting. Once nearly melted, stir thoroughly until velvety. Then, melt the butter separately and stir it into the chocolate to give that luscious texture we love in bark.
Step 3: Spread and Top
Line a cookie sheet with foil (makes cleanup a breeze), then pour your chocolate mixture out and use your hands or an offset spatula to press it evenly across the pan. Sprinkle on your broken red velvet cookie pieces and mint M&Ms generously, then gently press them into the chocolate so they stick as it sets.
Step 4: Chill and Break
Pop the pan in the fridge for at least an hour to let the bark harden fully. Once firm, lift the foil to remove the bark and break it into rustic pieces—go for varying sizes to keep things interesting!
Top Tip
From baking this Red Velvet Cookie Christmas Bark Recipe multiple times, I’ve learned a few things that really help it come out perfect every time.
- Even Chocolate Melting: Don’t rush the melting in the microwave—stir after every 30 seconds to avoid burnt or grainy chocolate.
- Pressing the Toppings: When adding cookie crumbs and M&Ms, press lightly but firmly so they don’t fall off later.
- Foil-Lining: I always line my pan with foil, which makes lifting the bark out super easy and trims cleanup dramatically.
- Storage Spot: Keep the bark chilled or in a cool place—it holds together best and keeps that perfect snap.
How to Serve Red Velvet Cookie Christmas Bark Recipe
Garnishes
For a little extra cheer, I like to sprinkle a little powdered sugar or festive colored sugar crystals right before serving. It adds that snowy look and makes your bark look extra special for guests.
Side Dishes
This bark pairs beautifully alongside a simple cup of hot cocoa or coffee—perfect for cozy holiday movie nights or gift exchange parties.
Creative Ways to Present
I’ve wrapped the broken bark pieces in small cello bags tied with twine and festive tags for easy hostess gifts. You can also arrange the larger pieces on a holiday platter with fresh cranberries and sprigs of pine for an inviting dessert display.
Make Ahead and Storage
Storing Leftovers
After enjoying the party, just store leftover bark in an airtight container in the refrigerator. It keeps well for up to two weeks if wrapped snugly to keep out moisture.
Freezing
Freezing works great too! Just layer bark pieces between parchment paper in a freezer-safe container. When you want some, just pull out a piece, and it thaws quickly at room temperature.
Reheating
I usually skip reheating for bark, since it’s best enjoyed cold or room temp, but if you want to add a quick melty touch (think: chocolate drizzle), pop a bite in the microwave for 5 seconds—watch it closely!
Frequently Asked Questions:
Absolutely! While red velvet cookies add a classic flavor and color, you can swap them for chocolate chip, peppermint, or sugar cookies to mix up the flavors. Just make sure to crush them to bite-sized pieces.
Microwaving in short bursts—start with 1 minute, then stir, followed by 30-second intervals—is key. Constant stirring helps prevent overheating and ensures smooth melting.
Yes! Adding chopped nuts like pecans, walnuts, or dried cranberries can add texture and festive flavor. Just sprinkle them on with the cookie pieces and M&Ms before chilling.
Store it in an airtight container in the refrigerator for up to two weeks. For longer storage, you can freeze it for up to three months, just be sure to thaw it slowly at room temperature before serving.
Final Thoughts
Honestly, I keep coming back to this Red Velvet Cookie Christmas Bark Recipe every holiday season because it’s simple, festive, and a guaranteed crowd-pleaser. Whether you’re making it for friends, family, or just yourself, it’s a sweet little moment of joy that fits perfectly into that holiday rush. Give it a try—you’ll want to keep it in your annual rotation, trust me!
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
Delightfully festive Christmas Bark featuring creamy milk chocolate, crunchy red velvet cookie pieces, and colorful mint M&Ms. A quick and easy no-bake treat perfect for holiday celebrations.
Ingredients
Chocolate Base
- 4 cups milk chocolate chips
- 2 tablespoons butter or margarine
Toppings
- 1 7 oz package mint M&Ms
- 8 red velvet sandwich cookies
Instructions
- Break Cookies: Place red velvet sandwich cookies into a ziplock bag and carefully break them into small pieces using a heavy pot or rolling pin.
- Start Melting Chocolate: Place milk chocolate chips in a microwave-safe bowl and microwave on high for 1 minute, then stir well.
- Finish Melting Chocolate: Continue microwaving the chocolate in 30 second intervals, stirring after each, until completely melted and smooth.
- Melt Butter: Melt the butter or margarine separately, then stir it into the melted chocolate until well combined.
- Spread Chocolate: Line a cookie sheet with foil, pour the chocolate mixture onto it, and use your hands to evenly press it out across the pan.
- Add Toppings: Sprinkle the broken red velvet cookie pieces and mint M&Ms evenly over the chocolate, pressing them gently into the surface.
- Chill: Refrigerate the pan for at least 1 hour to allow the bark to set firmly.
- Serve and Store: Break the bark into pieces and store in the refrigerator until ready to enjoy.
Notes
- Use good quality milk chocolate chips for the best flavor and smooth texture.
- Ensure the cookies are broken into bite-size pieces but not too fine to keep nice texture contrast.
- Room temperature chocolate helps in spreading evenly, so avoid overheating.
- Store the bark in an airtight container in the fridge for up to 2 weeks.
- For a festive twist, you can add crushed peppermint candies or white chocolate drizzle.
Nutrition
- Serving Size: 1 piece (approx. 2 inches square)
- Calories: 220 kcal
- Sugar: 20 g
- Sodium: 30 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg
Leave a Reply