Step 1: Prep the Pan

Line a 9 x 13-inch baking sheet with parchment paper and set aside.

Step 2: Melt the Chocolate

Melt the vanilla and dark chocolate chips in two separate bowls.

You can use:

A microwave in 20–30 second bursts, stirring each time

A double boiler on the stove

Tip: Vanilla chips are thicker and more delicate. If they seize or feel grainy, stir in ½–1 teaspoon of neutral oil or coconut oil to smooth them out.

Step 3: Make Gingerbread Chocolate

Stir the cinnamon, ginger, nutmeg, and clove directly into the melted vanilla chocolate.

This instantly turns it into a gingerbread-flavored swirl layer.

Step 4: Assemble the Bark

Pour dark chocolate onto the prepared pan and spread evenly.

Spoon the gingerbread vanilla chocolate over the top.

Use a knife or skewer to gently swirl.

Sprinkle with chopped cashews and flaky salt.

Step 5: Chill + Break

Refrigerate for 25–30 minutes until fully set.

Break into pieces and enjoy!