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Peppermint Bark

This festive gluten free peppermint bark is so easy to make.  It just  takes a few minutes to put together.  Kids will love helping with crushing the candy canes, and breaking the bark into pieces.  It can be a fun family project. The bark becomes a beautiful holiday candy that can be eaten at home, or given away as gifts.  It is delicious too!

What do I need to make these candies?

You will need only 3 ingredients:  dark chocolate chips, white chocolate chips, and crushed peppermint candy canes. 

How to make Peppermint Bark:

First, line a baking sheet with parchment paper and set aside.

To begin making the candy, put the dark chocolate chips in a medium bowl and microwave for 30 seconds, then stir, and continue to do this in 20 second increments until melted.  Do not heat too quickly, or get water in the bowl, or you will seize your chocolate.

Once your dark chocolate is melted, evenly spread the dark chocolate in a rectangle on the parchment lined baking sheet.  Place the pan of dark chocolate in the refrigerator for 20 minutes to set.

Crush 6 to 8 candy canes by placing them in a plastic baggie and smashing them with a heavy utensil, such as a rolling pin or meat mallet. You want them crushed, but not pounded into dust.  Set aside.

Now begin melting your white chocolate, by putting the white chocolate chips in a medium bowl and microwaving for 30 seconds, then stir, and continue to do this in 20 second increments until melted.  Do not heat too quickly, or get water in the bowl, or you will seize your chocolate.

Once your white chocolate is melted, evenly spread the white chocolate in a rectangle over the dark chocolate on the parchment lined baking sheet.  Sprinkle the crushed peppermint candy on the white chocolate layer.  Place the pan in the refrigerator for 20 minutes to set.

Remove from the refrigerator, and break into desired, serving size pieces.

How to Store this candy bark?

This bark can be stored in an airtight container at room temperature for about two weeks.  If you are giving these away as a gift they store well in a plastic or tin container, or clear plastic treat bag.

Can we substitute any ingredients?

You can use milk chocolate, or semi sweet chocolate chips.  You can also use crushed nuts, pretzels, or small pieces of dried fruit instead of candy canes. 

More amazing recipes you need to try!

Courses ,
Difficulty Beginner
Time
Prep Time: 10 mins Rest Time: 40 mins Total Time: 50 mins
Servings 12
Best Season Winter
Description

A great no-bake holiday recipe, with only 3 ingredients. Gluten free peppermint bark is layered with melted dark chocolate chips, white chocolate chips, and sprinkled with crushed peppermint candy canes. Give it away as gifts or keep it all for yourself.

Ingredients
  • 18 oz dark chocolate chips
  • 18 oz white chocolate chips
  • 6-8 peppermint candy canes
Instructions
  1. Line a baking sheet with parchment paper and set aside.

  2. Put the dark chocolate chips in a medium bowl and microwave for 30 seconds, then stir, and continue to do this in 20 second increments until melted.  

  3. Once your dark chocolate is melted, evenly spread the dark chocolate in a rectangle on the parchment lined baking sheet.  Place the pan of dark chocolate in the refrigerator for 20 minutes to set.

  4. Crush 6 to 8 candy canes by placing them in a plastic baggie and smashing them with a heavy utensil, such as a rolling pin or meat mallet.  Set aside.

  5. Put the white chocolate chips in a medium bowl and microwaving for 30 seconds, then stir, and continue to do this in 20 second increments until melted.  

  6. Once your white chocolate is melted, evenly spread the white chocolate in a rectangle over the dark chocolate on the parchment lined baking sheet.  Sprinkle the crushed peppermint candy on the white chocolate layer.  Place the pan in the refrigerator for 20 minutes to set.

  7. Remove from the refrigerator, and break into desired, serving size pieces.

Keywords: gluten free, Christmas, Christmas recipe, peppermint bark
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Liz Satkowski
Gluten Free Mom Colorado

I am married to the most amazing man, Tommy. I am the mother of three beautiful children Landon, Finn, and Daisy. For years I have been helping friends, family and others navigate the life of gluten-free living. I grew up in a gluten-free house, my mom and both brothers were diagnosed with Celiac Disease when I was young. My mom did an amazing job making everything from scratch in a gluten free kitchen. When I had my first child Landon my world was changed. He was born at 24 weeks because I have a short cervix. The doctor told us that he had a slim chance of survival and that his life would be plagued with severe complications. He survived and has minimal complications due to his prematurity, but when Landon was two he started getting rashes all over his body and he would constantly be sick. My mom advised me to get Landon tested for Celiac Disease. This was the beginning of my true GF journey. Shortly after he was diagnosed, I decided to go off gluten as well. Although I do not have Celiac Disease, I have found that I feel 100% better eliminating gluten from my diet. Recently Finn was having some issues with his legs and knees hurting. The doctor told me to take Finn off gluten to see if it was causing the inflammation and pain. Sure enough once we changed his diet the symptoms went away. We have Celiac Disease and gluten intolerance on both sides of the family. My sister-in-law and niece were recently diagnosed and my Grandma recently took gluten out of her diet due to an autoimmune disease. We are in a fortunate position that both of our families understand the purpose of living a gluten-free lifestyle. I am on a mission to help people create amazing gluten-free recipes and to see that this diagnosis is not a curse, but can actually be delicious.