This Festive Peppermint Bark is a holiday favorite that’s quick to make and naturally gluten-free! Layers of white and dark chocolate are topped with crushed candy canes, then broken into bite-sized pieces.
Years ago, I saw Peppermint Bark being sold at stores for at least $20-$30 dollars a box….right then, I knew this was something that could easily be made at home! This festive chocolate candy is made with only 4 ingredients, it’s quick to make, doesn’t require any baking and can even be made weeks ahead.
How Do You Make Peppermint Bark?
Peppermint Bark is made with only 4 ingredients:
- semi-sweet chocolate chips
- white chocolate chips
- coconut oil
- crushed candy canes
Melt your semi-sweet chocolate, then spread it onto a pan in a thin layer. Place into the fridge to harden. Next, add a layer of melted white chocolate and top with crushed candy canes. The easiest way to crush the candy canes is to place it in a sealable ziploc bag, then use a meat mallet or rolling pin to break it into small pieces. My kids LOVE doing this part!
After the finished layer hardens, break your peppermint bark into small pieces.
This recipe has a “layered” option using both dark chocolate and white chocolate. Nestle Allergen Free created a wonderful dairy-free white chocolate option, however if you can not find it, use only the dark chocolate to keep it both a gluten free & dairy free treat!
I like to buy some cute gift tins and give it away to family, friends, neighbors and teachers for holiday gifts.
This Festive Peppermint Bark will bring holiday cheer to anyone that tastes it!
Let’s get started!
Festive Peppermint Bark
- 10-12 oz Semi-Sweet Chocolate Chips Enjoy Life Foods or Nestle Allergen Free for Dairy Free
- 10-12 oz White Chocolate Chips Use Nestle Allergen Free for Dairy Free
- 4 tsp Coconut Oil separated
- 1 package Candy Canes crushed; I use Yum Earth
- Line the bottom of a 9x13 baking pan, or you can also use a flat baking sheet, with foil or parchment paper, smoothing out any wrinkles the best you can.
- Using a double boiler, melt the semi-sweet chocolate and 2 tsp coconut oil. You can also use a microwave, however chocolate overheats fast so be sure to melt in 15 second intervals and stir well after each time.
- Pour melted chocolate into the prepared pan, spreading into a thin, smooth layer with a spatula.
- Refrigerate or freeze about 20-30minutes until the chocolate is hardened.
- Meanwhile, melt the white chocolate with another 2 teaspoons of oil.
- Once the semi-sweet chocolate is set, remove from fridge and poor the second batch of white chocolate on top, spreading quickly into a smooth layer on top of the first layer.
- Sprinkle crushed candy canes evenly across the chocolate and press them slightly into the chocolate.
- Refrigerate the bark until completely hardened. Once hardened, remove from pan and break into small pieces. Store in an airtight container in the fridge for up to 3 weeks.
Looking for more festive holiday recipes? Check these out!
- Gluten-Free Gingerbread Crinkle Cookies
- Gluten-Free Italian Pizzelles
- Gluten Free Buttery Spritz Cookies
- Cinnamon Apple Thumbprint Cookies
Yum! One of my favorite Christmas treats.