I’ve been racking my tinsel-filled brain trying to come up some little holiday gifts for teachers, friends, and that random aunt who only likes cats and QVC. Since I didn’t want to give my gluten-free cookies away, the kids and I decided to make peppermint bark. Traditional peppermint bark is made in sheets and broken up to resemble bark (clever, huh?).
However, being the crazy family that we are, we decided to go off the grid. I have a slight addiction to Michael’s Craft Store, Joann Fabrics, and AC Moore (I’m like the Norm of Cheers but with a glue gun). I found these cute silicone molds that we could use for our peppermint bark. Truth be told, I’d never used silicone baking stuff before as it sort of creeped me out. But I have to tell you, these molds worked perfectly. The peppermint bark popped right out (and into our mouths). One tip – you need helpers to successfully make this recipe. I made a batch by myself (kids were bored at that point) and the chocolate hardened before I could sprinkle the crushed candy canes on top.
Happy Holidays to my Hold The Gluten family!
Holiday Peppermint Bark
1 bag of Wilton’s white chocolate melts (12 ounces)
1 bag of Wilton’s dark chocolate melts (12 ounces)
1/2 teaspoon peppermint extract
2 teaspoons canola oil
Crushed candy canes
Place molds on a cutting board or cookie tray (since they are rubbery, it will be tough to pick them up on their own). Lightly mist the silicone molds with canola or olive oil spray. Put the dark chocolate melts, 1/4 teaspoon of peppermint extract, and 1 teaspoon canola oil in a microwave safe bowl. Microwave for 45 second intervals at 50 percent. Stir and continue microwaving until the chocolate is melted. Evenly distribute melted dark chocolate in molds – filling approximately 1/3 of the way. Transfer to the refrigerator and let harden for 30 minutes. While the molds are chilling in the refrigerator, begin crushing the candy canes. Put candy canes in a large zip top bag and seal. Using the smooth side of a meat mallet, gently break the candy canes in to small/medium pieces. Don’t let your frustrations out on the candy canes or you’ll end up with candy cane powder. Put crushed candy canes in a bowl and set aside. Once the dark chocolate has chilled for 30 minutes, melt the white chocolate using the above directions and begin filling molds 1/3 of the way. Immediately top with crushed candy cane pieces and return to the refrigerator to chill for 30 minutes. One chilled, remove from refrigerator and pop the bark out of the molds. Refrigerate in a container. Makes approximately 40 small molds or 24 large molds.
These sweet treats would be perfect in a candy gift bag, tin, or holiday themed “take out” box.