- Yields: about 4 1/2 lb (2.25 kg) bark
- Preparation: 60 minutes
- 1 cup (250mL) GAY LEA - Unsalted Butter, softened
- 1 cup (250mL) granulated sugar
- 1 cup (250mL) cooking or fancy molasses
- 2 eggs
- 6 cups (1.5L) all purpose flour
- 4 tsp (20mL) ground ginger
- 2 tsp (10mL) ground cinnamon
- 2 tsp (10mL) baking soda
- 1 tsp (5mL) salt
- 1 tsp (5mL) ground clove
- 1 tsp (5mL) nutmeg
- 3 3/4 cups (925mL) white chocolate chips, or chopped white chocolate
- 2 cups (500mL) finely chopped assorted dried fruit and nuts such as cranberries, apricots, pistachios and almonds
- Beat butter with sugar until fluffy. Beat in molasses and eggs. Stir flour with ginger, cinnamon, baking soda, salt, cloves and nutmeg in a separate bowl. Stir into butter mixture until well combined. Divide dough into 3 portions; form each into a flat rectangle and chill for 30 minutes.
- Preheat oven to 325°F (160°C). Place one portion of dough on a large sheet of parchment paper; roll into an 11 x 14-inch (28 x 35 cm) rectangle (or about 1/8-inch/3 mm thick). Transfer parchment with dough onto a large rimmed baking sheet. Bake for 16 to 18 minutes or until just firm to the touch.
- Remove cookie base from oven and immediately sprinkle one third of the white chocolate chips evenly over top. Let stand for 5 minutes; then spread melted chips evenly. Sprinkle evenly with one third of the fruit and nuts. Cool on baking sheet until chocolate is completely set before breaking into shards. (Repeat with remaining dough, white chocolate and toppings to make two more batches).
- Store cookie bark in an airtight container for up to 3 days. Or freeze for up to 3 months.
- Place a damp paper towel under the parchment to keep it from sliding on the work surface and lightly dust the rolling pin with icing sugar to keep it from sticking while rolling.
- To fast set the chocolate, chill bark in the refrigerator for 20 to 30 minutes.