High Fructose Corn Syrup Free Gluten Free Peppermint Bark
Total time1 hr 30 min
Prep time20 min
Cook time10 min
4.8(27)
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Learn more →Ingredients
16 servings
For the dark chocolate layer
- 12 oz dark chocolate (60–70% cacao), finely chopped
- 1 tbsp coconut oil, divided
For the white chocolate layer
- 12 oz white chocolate, finely chopped
- 1 tsp peppermint extract
For the topping
- ½ cup candy canes, crushed (about 6 standard candy canes; verify gluten free on label)
Instructions
- 1
Line a rimmed baking sheet (approximately 13×18 inches) with parchment paper, leaving a 1-inch overhang on two sides for easy lifting.
- 2
Place the candy canes in a zip-top bag, seal, and crush with a rolling pin into small pieces ranging from fine dust to roughly ¼-inch shards. Set aside.
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