Spiced Gingerbread Chocolate Clusters

If there’s one aroma that instantly makes me think of the holidays, it’s gingerbread. These Gingerbread Spice Clusters take the classic chocolate cluster and give it a spiced holiday twist that fills your kitchen with warmth. Imagine melted chocolate and almond bark hugging crushed gingersnap cookies and toasted pecans, all kissed with cinnamon, nutmeg, and ginger. The flavor is deep and nostalgic, while the texture is both crunchy and smooth.

I’ll admit, the first time I tried these I went a little heavy-handed on the spices. Let’s just say nutmeg can take over if you’re not careful! The beauty of this recipe is that you can control the spice to your liking—just a gentle dusting makes the chocolate taste cozy and balanced, while a stronger blend leans into bold gingerbread flavor. Either way, they taste like a candy version of building a gingerbread house at Christmas.

Chocolate Candy With a Holiday Twist

These clusters aren’t your average chocolate treats. The spiced gingersnap crumbs blend into the chocolate, giving every bite a warm, cookie-like richness. Roasted pecans add just enough crunch to keep things interesting.

A Festive Aroma That Fills the Kitchen

As soon as the cinnamon and ginger hit the crockpot, the whole house smells like Christmas morning. You’ll swear someone’s baking gingerbread cookies, and the best part is it all happens hands-off while the chocolate melts.

Perfect for Holiday Gifting

I love packaging these in cookie tins with a few gingerbread men on the side. They feel thoughtful and unique—something your neighbors or friends probably haven’t had before. Even better, kids love them because they look like little chocolate “rocks” dusted with holiday magic.

Easy Crockpot Method

Making candy doesn’t get simpler than this. Just layer the chocolate and almond bark in your slow cooker, let it melt gently, stir in the mix-ins, and drop spoonfuls onto parchment. No stress, no special equipment.

Fun Ways to Decorate

A sprinkle of gingerbread-shaped sprinkles makes them extra whimsical. You could also drizzle with white chocolate or even roll the clusters in a little cinnamon sugar for sparkle. These candies are easy to make your own, which is part of their charm.

Ingredients

• 2 cups semi-sweet chocolate chips
• 2 cups white almond bark (chopped)
• 1 cup crushed gingersnap cookies
• 1 cup roasted pecans (roughly chopped)
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp nutmeg
• Optional: gingerbread sprinkles or white chocolate drizzle

Instructions

1. Line a baking sheet with parchment paper.
2. Add chocolate chips and almond bark to the crockpot. Heat on low, stirring every 15 minutes until melted and smooth.
3. Stir in crushed gingersnap cookies, pecans, and spices until evenly coated. Taste and adjust spices if needed.
4. Drop spoonfuls of the mixture onto the prepared baking sheet.
5. Add sprinkles or drizzle with white chocolate, if desired.
6. Let clusters set at room temperature or in the fridge until firm. Store in an airtight container.

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 1 hour (hands-off in crockpot)
• Total Time: 1 hour 15 minutes
• Servings: ~30 clusters
• Calories: ~140 per cluster
• Fat: 8g
• Protein: 2g
• Carbohydrates: 16g