Peppermint Bark
Gluten Free Peppermint Bark will get you right into the holiday spirit. Dark and white chocolate topped with crushed peppermint candies.
Servings Prep Time
12servings 20minutes
Passive Time
2hours
Servings Prep Time
12servings 20minutes
Passive Time
2hours
Ingredients
Peppermint Bark
S’mores Bark Option
Instructions
Peppermint Bark
  1. Start by wrapping all of the peppermint candies and placing them in a ziplock freezer bag. Then take a meat tenderizer or rolling pin and gently break them up until they are in small pieces. Set aside. Prepare a medium sized baking sheet (with sides) with parchment paper that overhangs on two sides. Set aside.
  2. Start two double boilings. Using two medium sized heat safe bowls place them over medium pots with about 2 inches of water. Place the heat safe bowls overtop the pots and bring to a boil. Make sure that the bowls are not touching the water.
  3. Once the water is boiling, turn off the heat and pour the dark chocolate chips into one bowl, and the white chocolate chips into the second bowl. It is easiest to do this with two people. Constantly stir (with two separate spoons) the chocolate chips until they are all melted in both bowls. If you want to add peppermint oil, you can add it to one of the chocolates at this step but it’s optional
  4. Take the melted dark chocolate and pour it into the bottom of the prepared baking sheet, spreading it until it covers the bottom. Quickly repeat the process with the white chocolate overtop of the dark chocolate. Spreading it out until it creates a second later. You can swirl the two chocolate together but I prefer them separate.
  5. Immediately sprinkle the crushed peppermint candies on top of the chocolate. Lightly pressing with into the chocolate. This allows the candy to set in the chocolate when it hardens and not fall off. Then, place the baking sheet into the fridge for 2 hours.
  6. After 2 hours, remove baking sheet from fridge. Let it sit out for 5-10 minutes, then break up the chocolate bark into irregular pieces until desired size.
  7. ENJOY!
S’mores Bark
  1. Follow steps 1-4. Except in step one place your graham crackers in a ziplock freezer bag and crush them until small pieces. Set aside.
  2. Sprinkle the graham cracker pieces, mini marshmallows and milk chocolate chips on top of the chocolate. Lightly press in the toppings so they set into the chocolate when it hardens. Optional: Use a butane baker’s torch to lightly brown the mini marshmallows.
  3. Place the baking sheet into the fridge for 2 hours. After 2 hours, remove baking sheet from fridge. Let it sit out for 5-10 minutes, then break up the chocolate bark into irregular pieces until desired size.
  4. ENJOY!