Festive Peppermint Bark
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.
Ingredients
- 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 teaspoon Coconut Oil separated
- 1 package Candy Canes crushed; I use Yum Earth
Instructions
- 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 teaspoon 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.
Notes
Make Ahead! This recipe keeps well in the fridge in an air tight container for up to 3 weeks, or you can store longer in the freezer.
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