Easy Peppermint Bark

Is there anything more festive than this chocolate + peppermint treat? This Easy Peppermint Bark is gluten-free, nut-free, grain-free and egg-free.

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Easy Peppermint Bark

Easy to make and YUMMY!

Peppermint Bark is a holiday classic!

Such a festive and yummy combo!

What’s not to love about dark chocolate, white chocolate and peppermint?

Plus it’s gluten-free, nut-free, egg-free and grain-free satisfying a number of food restrictions and preferences…

And with just 3 ingredients it couldn’t be easier to make!

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As a little background….

If you’ve been following me a while, you know that Holiday treats are a big deal in our family with many cookies and treats being made year after year.

But we always like to try a few new ones each year.

I’ve been wanting to make this bark ever since I first tried it at a friend’s house a few years back…. and I’m so glad I finally did!

This peppermint bark is a keeper!

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And it’s beyond easy to make!

The directions on the printable recipe below look long, because I’m giving all my tips about melting chocolate.

First melt the dark chocolate and pour it onto a prepared baking sheet, using a spatula to spread an even chocolate layer.

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I used a double boiler to melt the chocolate, stirring frequently and letting the chocolate melt slowly until super smooth.

It takes about 5 minutes so don’t rush the process. If the chips are melted on too high heat, they will “over cook” and harden a bit.

Let the chocolate layer cool either outside if it’s cold enough or in your freezer.

Meantime, melt the white chocolate the same way.

White chocolate seizes up quicker than dark chocolate, so just be sure heat is on low and stir frequently.

Pour the white chocolate on the cooled dark chocolate layer.

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Meanwhile crush the candy canes. I found it easier to place them in a ziploc bag and roll a rolling pin over them.

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Sprinkle crushed candy canes over the warm white chocolate, gently pressing into the chocolate.

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Let cool and set for at least an hour.

Break into pieces and enjoy!

Definitely going to be added to the yearly repertoire of holiday goodies!

Recipe from my friend Jennifer ofΒ Genevieve Lau Jewelry, it’s a total crowd-pleaser!

Hope you love it as much as we do!

Scroll down for recipe and leave a comment if you try.

Recipe

5.0 from 1 reviews
Peppermint Bark
 
Prep time
Cook time
Total time
 
Only 3 ingredients, this super simple treat is festive and a total crowdpleaser! NOTE: prep time includes about 15 minutes work and 1 hour 15 minutes cooling time.
Author:
Recipe type: Holiday Desserts, Cookies
Cuisine: Gluten-Free
Ingredients
  • 1 12oz bag Dark Chocolate Chips
  • 2 4.4 oz bars White Chocolate (alternatively you could use a 12oz bag of white chocolate chips. I just find that the white chocolate bars melt easier for some reason)
  • 12-14 full size pepper mint candy canes
Instructions
  1. Line a half size baking sheet (approximately 10x15) with parchment paper. If you don't have a half size just line a baking sheet with parchment paper and don't use the entire sheet when spreading the chocolate.
Crush the candy canes
  1. There a many ways to do this but I found this the easiest: Place candy cane pieces in a quart size ziploc bag, seal bag and lie flat on a table or countertop. Use a rolling pin to roll over the candy canes and crush them into pieces.
Layer 1: Dark Chocolate
  1. Using a double boiler*, bring the water in the bottom saucepan to just simmering, reduce heat to low and add dark chocolate chips to the top pan. Stirring frequently, let the chips slowly melt, until super smooth. Takes about 5 minutes. Do not rush this process -- if the chips are over too high heat or heat too quickly they will "over cook" and harden a bit.
  2. *IF YOU DON"T HAVE A DOUBLE BOILER, bring a small amount of water to just simmering in a stockpot or small pan. Turn off heat. Place chocolate in a heatproof glass bowl,place bowl directly in water and stir chocolate while it slowly melts. If it's not melting enough, leave the water on a low simmer.
  3. When melted and smooth, pour chocolate onto prepared baking sheet and use a spatula to spread chocolate in an even layer. (I usually leave about an inch border around the outside of the baking sheet)
  4. Let chocolate layer cool either outside or in the freezer for about 15 minutes.
Layer 2: White Chocolate
  1. Using a similar process as the dark chocolate, melt the white chocolate. Note: White chocolate tends to seize up or harden quicker than other chocolate so be sure to stir frequently and make sure the heat is on low.
  2. When melted lift pan out of water and dry the bottom of the pan a bit so it doesn't drip hot water on the chocolate layer when you pour the white chocolate.
  3. Pour melted white chocolate over cooled dark chocolate layer and spread evenly. I like to leave a little bit of the dark chocolate as a border around the edge but that is just personal preference.
Sprinkle crushed candy canes over warm white chocolate immediately and press gently into the white chocolate.
Let peppermint bark cool and set for at least an hour. I have set mine outside or in the freezer or fridge when I want to cooler quicker.
Break bark into pieces and enjoy!
Store in an airtight container for up to 2 weeks in a cool place.

4 thoughts on “Easy Peppermint Bark

  1. I just made this and it was the easiest recipe! I am not a good baker, but the instructions were easy to follow and my peppermint bark turned out great!

  2. Made this Peppermint Bark last week and it was so easy and quick to make, the combination of dark and white chocolate with the crushed candy canes
    it just divine. Didn’t last very long with 3 teenagers in the house. Bought some more chocolate to make more….. ! Thanks for this easy recipe Karen. Happy Holidays to you and your family !

    1. Thanks Meg! So happy you found it easy to make and that your family loved it! I had to make more than one batch too πŸ™‚ Happy Holidays!

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