Yeah for Peppermint Bark! I'm so glad it's the holidays so it's time for so many great treats!
I'm going to break this down into 2 different recipes. One regular Peppermint Bark and one that is dairy and soy free (both are, of course, gluten-free).
The ingredients for both versions of this recipe!
Let's start with the standard peppermint bark. Melt 12 ounces of dark or semi-sweet chocolate chips. Melt in the microwave in 30 second intervals, stirring in between each interval.
Why do I love melted chocolate so much?
Pour the chocolate on a foil lined baking sheet. Use an offset spatula or back of a spoon to spread the chocolate to a thickness of approximately 1/8" thick.
The chocolate does not need to go all the way to the edges, you just want it to be the right thickness!
Refrigerate the chocolate until it is firm, about 10-15 minutes.
While the chocolate is in the fridge, place 8 candy canes in a food processor. Grind them however large or small you prefer.
I like them really small and finely ground, but it's definitely a matter of taste!
Melt 12 ounces of white chocolate chips in the microwave the same way you melted the chocolate!
Spread the white chocolate evenly over the dark chocolate. Do it really quick because it will sort of start to melt the chocolate underneath! I learned this from personal experience!! (Sorry for this terribly dark picture!)
Sprinkle the peppermint pieces over the wet white chocolate and use your hand to gently press the candy into the white chocolate. You want to make sure you get it to adhere to the white chocolate!
Refrigerate until solid. This should only take about 10-15 minutes, but you want to make sure it's nice and set!
Once completely set, place the bark on a work surface. Peel off the foil.
Chop into uneven pieces.
Oh I love this stuff!!!
I even love all the extra bits left at the end! What, I would just hate to see things go to waste!!
My variation for a dairy and soy free version of peppermint bark. Use the allergen free Chocolate Chips and melt the contents of the 10 ounce bag in the same manner as above. Also as above, spread the melted chocolate chips on a foil covered baking sheet. Spread about 1/4" thick because you will not be using any white chocolate. While the chocolate is still wet, sprinkle 7 ground up candy canes over the top and gently press it into the chocolate to adhere.
Place into the refrigerator and let set. Once set, on a working surface peel the foil off the back and cut into uneven pieces. Serve and enjoy!
Trust me, it's still great even without the white chocolate. I couldn't find a dairy free and soy free white chocolate.
If you would like white chocolate chips that are dairy free but contains soy, check here.
If you would like white chocolate that is soy free but contains dairy, check here.
Mostly, if any of you know of any dairy free AND soy free white chocolate, please oh please let me know!!!
Prep Time: 25 Minutes
Total Time: 25 Minutes
Yield: Approximately 50, 1"x1" pieces
12 oz. Dark or Bittersweet Chocolate*
12 oz. White Chocolate*
8 Candy Canes
Place foil over a baking sheet. Melt dark chocolate in microwave in 30 second intervals, stirring every 30 seconds. Using a small offset spatula or the back of a spoon, spread the melted chocolate onto the prepared foil lined pan until it is approximately 1/8" thick. Refrigerate 10-15 minutes until set.
Use a food processor to grind 8 candy canes to the desired size. Melt the white chocolate in the microwave as was done for the dark chocolate. Remove the set dark chocolate from the refrigerator and pour the white chocolate over the top. Moving quickly, spread the white chocolate evenly over the dark chocolate. This must be done quickly before the dark chocolate begins to melt and mix with the white chocolate. Sprinkle the ground candy canes over the wet white chocolate. Using your hand, gently press the candy pieces into the chocolate to ensure that it adheres. Refrigerate 10-15 minutes until set.
Once the bark is set, place on a work surface. Peel the foil from the back of the bark. Chop the bark into uneven pieces. Serve and enjoy!
*Soy Free & Dairy Free Variation: Replace the standard dark chocolate and white chocolate with a 10 ounce bag of Enjoy Life Allergen Free Chocolate Chips. Melt as above. Spread on a foil lined cookie sheet until it is approximately 1/4" thick. Sprinkle 7 ground candy canes over the top of the wet chocolate and gently press with your hand to adhere. Refrigerate until set, chop into uneven pieces as above. Yields approximately 25, 1"x1" pieces.