3 ½ cups broken gingersnaps (105 g), about 1½ cups
2 tablespoons crystallized ginger, chopped
Nutrition Info
Calories 700
Fat 43g
Carbs 84g
Fiber 3g
Sugar 62g
Protein 7g
How to Make It
1. Step
Grease a 9-inch x 13-inch (22 x 33 cm) baking dish with nonstick spray. Press a piece of parchment paper (cut to size, as needed) against the bottom and sides of the baking dish, pressing into the corners.
2. Step
Make the spiced dark chocolate: Add the dark chocolate and coconut oil to a medium heatproof bowl and set over a medium saucepan filled with about 1 inch of water, making sure the water doesn’t touch the bottom of the bowl. Cook over medium heat, stirring frequently, about 5 minutes, until the chocolate is melted. Stir in the cinnamon.
3. Step
Pour the melted chocolate into the prepared baking dish, gently titling the dish so the bottom is covered evenly.
4. Step
Make the spiced white chocolate: Add the white chocolate to a clean medium heatproof bowl and place over the saucepan of water. Cook over medium heat, stirring frequently, until the chocolate is melted. Stir in the ginger and cloves.
5. Step
Drizzle the white chocolate over the dark chocolate layer. Then, using a butter knife, swirl the chocolates together in a circular pattern.
6. Step
Evenly sprinkle the broken gingersnaps and crystallized ginger over the chocolate, gently pressing down to adhere.
7. Step
Transfer the baking dish to the refrigerator for 1–2 hours, or until the chocolate is set.
