Dawn's Gingerbread Bark

There are so many photos and recipes for barks around holiday time...any holiday. They're easy to make, fun to eat, your kids can help and they make great gifts. When I saw this bark on Dawn's Vanilla Sugar blog I was certain I'd never seen (or tasted) anything like it. She's so darn clever! I was half way there...gingersnaps in the pantry and I'd made some gingerbread cupcakes a couple weeks ago and froze them for the holidays. All I needed was some white chocolate.
My friends, this bark is totally scrumptious! Perfect balance of a crisp base, lovely white chocolate and soft gingerbread crumbs on top. Really, I had to give it away immediately so I didn't eat all of it!

Dawn's Gingerbread Bark
From Vanilla Sugar Blog

Ingredients:
2 cups finely crushed gingerbread cookies (use a hard cookie) 
1 stick (8 ounces) unsalted butter, melted 
a few generous dashes of cinnamon 
a couple pinches of sea salt 
1 cup high quality white chocolate chips or chunks (Ghirardelli is good) 
1-2 tablespoons half & half or heavy cream 
½ - 1 cup of gingerbread cake crumbles (I used some gingerbread cupcakes I'd made)

Method:
For the crust: 
Preheat oven to 350 degrees. 
Mix the crushed gingerbread cookies with the melted butter, add the cinnamon and a couple pinches of sea salt. 
Using a 8 or 9 inch tart pan (one with a removable bottom is perfect), spray with nonstick spray. Place the crust mixture into the bottom and spread evenly in pan, making sure to get all the corners. 
Bake for 12-16 minutes or until crust is almost crisp. 
Remove from oven and let cool. 
Temper the white chocolate with the half & half until you have a nice white glossy ganache. Using a spatula, spread the ganache over the cookie crust evenly. 
Try not to let it go to the sides of pan if you can. While chocolate is still warm, sprinkle the top of the bark with the gingerbread crumbles. (Dawn used a lot less gingerbread than I did.)

Let set up at room temp for a bit, then transfer to fridge to harden.