There’s something magical about holiday treats that sparkle with color and flavor—and this Red Velvet Cookie Christmas Bark Recipe absolutely fits the bill. It’s a delightful mix of creamy chocolate, festive red velvet cookie bits, and crunchy mint M&Ms that instantly brings the Christmas spirit to your kitchen (and your taste buds!).
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Why You'll Love This Recipe
This bark is one of my go-to holiday desserts because it’s as easy as it is festive. Plus, the crunchy, chewy, and chocolatey textures all come together in a way that just makes you smile. Trust me, once you try this Red Velvet Cookie Christmas Bark Recipe, it’s going to be a tradition you want to repeat every year.
- Simple prep: You can have this bark ready in under thirty minutes—perfect for last-minute holiday guests!
- Festive flavor combo: Red velvet cookies plus mint M&Ms make it taste like Christmas wrapped up in a bite.
- No baking required: Great for those who want a stunning dessert without turning on the oven during busy days.
- Perfect for gifts: Easy to package in festive bags or boxes to share with friends and neighbors.
Ingredients & Why They Work
Each ingredient in this Red Velvet Cookie Christmas Bark Recipe brings something special to the table, whether it’s rich, minty, or with that perfect red velvet crunch. I always recommend buying quality chocolate chips and fresh cookies to make sure every bite shines.
- Milk chocolate chips: They melt smoothly and create that creamy base for the bark with just the right sweetness.
- Butter or margarine: Adds richness and helps the chocolate melt with a glossy finish—don’t skip this little addition!
- Mint M&Ms: They deliver festive color and a refreshing mint crunch that pairs beautifully with red velvet.
- Red velvet sandwich cookies: Crumbling these into the bark gives it that iconic festive red color and soft cookie texture under the chocolate.
Make It Your Way
I love tweaking this Red Velvet Cookie Christmas Bark Recipe depending on what I have on hand or who I’m sharing it with. Maybe you like a touch more mint or want to swap M&Ms for festive sprinkles—go for it! It’s all about making it your own and having fun in the process.
- Variation: One year, I swapped the milk chocolate for white chocolate and added crushed peppermint sticks on top—it was a hit and super easy to do.
- Allergy-friendly twist: If nut allergies are a concern, just double-check candy ingredients or switch to allergy-safe chocolate chips.
- Seasonal swaps: You could switch out mint M&Ms for red and green candy-coated chocolates if you want something less minty.
Step-by-Step: How I Make Red Velvet Cookie Christmas Bark Recipe
Step 1: Break Up Those Red Velvet Cookies
Pop the red velvet sandwich cookies into a ziplock bag, seal it tight, and use a heavy pot or rolling pin to gently crush them into bite-sized chunks. Don’t pulverize them into powder—we want nice, chunky pieces to add crunchy texture to the bark.
Step 2: Melt Your Chocolate and Butter
Place the milk chocolate chips in a microwave-safe bowl and microwave on high for one minute. Stir well, then continue heating in 30-second bursts, stirring in between until smooth and fully melted. Melt the butter separately and stir it into the chocolate mixture to give it a nice shiny finish and extra richness.
Step 3: Spread and Decorate
Line a cookie sheet with foil for easy cleanup. Pour the melted chocolate mixture onto the foil and use your hands (or a spatula if you prefer) to spread and press it evenly across the pan. Sprinkle the crushed red velvet cookie pieces and mint M&Ms all over the surface, then lightly press them into the chocolate to help everything stick together.
Step 4: Chill and Break Into Pieces
Pop the cookie sheet into your fridge and let it chill for at least an hour until the bark is firm and set. Once ready, break it into rustic pieces and get ready to enjoy festive snacking!
Top Tip
From my years of making this Red Velvet Cookie Christmas Bark Recipe, I’ve learned a few tricks that really help nail the perfect texture and presentation every time. These tips will save you stress and make your bark look as good as it tastes.
- Even spreading: Use a piece of parchment paper on your hands when pressing the chocolate out to avoid sticky fingers everywhere.
- Don’t over-crush: Keep your cookie breaks chunky to give the bark more visual interest and a satisfying crunch.
- Chill time matters: Make sure you chill long enough—rushing this step can leave the chocolate soft and messy.
- Use foil for easy cleanup: It makes peeling the bark off effortless and keeps the cookie sheet safe from sticky chocolate.
How to Serve Red Velvet Cookie Christmas Bark Recipe
Garnishes
I usually keep it simple with the colorful mint M&Ms and red velvet cookie bits on top—they’re festive enough! But if you want, a light dusting of powdered sugar or a drizzle of white chocolate can add an elegant touch for holiday parties.
Side Dishes
This bark pairs wonderfully with a warm cup of coffee, hot cocoa, or even a spiced holiday tea. Sometimes I serve it alongside gingerbread cookies or a cheese board for a fun holiday dessert spread.
Creative Ways to Present
For gifting or gatherings, I love packaging the bark in clear cellophane bags tied with festive ribbons or arranging the pieces in holiday tins. You can even stack pieces between parchment paper layers for a pretty presentation that’s also easy to share.
Make Ahead and Storage
Storing Leftovers
Store any leftover bark in an airtight container in the refrigerator. It keeps fresh for up to two weeks if you want to savor it slowly (not that anyone *usually* waits that long!).
Freezing
If you want to make this ahead of time, freezing works well. Just wrap the bark tightly in plastic wrap and place it in a freezer-safe bag. When ready to enjoy, thaw in the fridge overnight to keep that perfect texture.
Reheating
This bark is best served cold or at room temperature, so reheating isn’t necessary. If it softens too much, chill it again briefly to firm up before serving.
Frequently Asked Questions:
Absolutely! Dark chocolate will give the bark a richer, slightly less sweet flavor. Just be sure to use good quality chocolate for the best texture and taste.
Lining your cookie sheet with foil makes cleanup easier, but to prevent sticking, lightly spray the foil with non-stick cooking spray or use parchment paper instead.
Yes! Candy canes, crushed peppermint candies, or other festive candies like red and green sprinkles or chocolate chips work beautifully too. Just make sure whatever you use won’t melt or get soggy.
I recommend wrapping pieces in parchment paper and stacking them in a decorative tin or gift box. Alternatively, clear cellophane bags tied with a pretty ribbon are simple and charming for sharing with friends and neighbors.
Final Thoughts
This Red Velvet Cookie Christmas Bark Recipe has become a holiday favorite in my family because it’s both stunning and surprisingly simple. I love how it brings joyful colors and classic flavors together in one easy treat—you really can’t go wrong. So go ahead, give it a try; I’m betting it’ll become your festive go-to too.
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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
This festive Christmas Bark with Red Velvet Cookie combines creamy melted milk chocolate with crunchy red velvet cookie pieces and colorful mint M&Ms for a delightful holiday treat. Quick to make and perfect for gift-giving or holiday gatherings, this no-bake dessert is both visually appealing and delicious.
Ingredients
Main Ingredients
- 4 cups milk chocolate chips
- 2 tablespoon butter or margarine
- 1 7 oz package mint M&Ms
- 8 red velvet sandwich cookies
Instructions
- Prepare Cookies: Place red velvet sandwich cookies into a ziplock bag and gently break them into small pieces using a heavy pot or rolling pin.
- Melt Chocolate: Place milk chocolate chips in a microwave-safe bowl and microwave on high for 1 minute. Stir well, then continue microwaving in 30-second intervals, stirring after each, until the chocolate is completely melted and smooth.
- Add Butter: Melt the butter or margarine separately, then pour it into the melted chocolate. Stir thoroughly to combine and achieve a glossy consistency.
- Spread Chocolate: Line a cookie sheet with foil. Pour the chocolate mixture onto the sheet and use your hands or a spatula to spread it evenly across the surface.
- Add Toppings: Sprinkle the broken red velvet cookie pieces and mint M&Ms over the melted chocolate. Gently press them down to ensure they stick to the chocolate.
- Chill: Place the cookie sheet in the refrigerator to chill for at least 1 hour, allowing the chocolate to harden completely.
- Serve and Store: Once chilled, break the bark into pieces. Store any leftovers in the refrigerator to keep them fresh.
Notes
- You can substitute white or dark chocolate chips for a different flavor profile.
- Press toppings gently to avoid fully embedding them; it keeps texture contrast.
- Use fresh cookies for the best crunch and flavor.
- Store the bark in an airtight container in the refrigerator for up to 2 weeks.
- For extra decoration, drizzle some melted white chocolate over the bark before chilling.
Nutrition
- Serving Size: 1 piece (approximately 1/20th of bark)
- Calories: 180 kcal
- Sugar: 18 g
- Sodium: 35 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg
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