Add this quick and easy holiday Quick and Easy Peppermint Bark to your cookie plate or gift at a party this holiday season! It’s gluten-free and super simple to make – guests love it! Enjoy your gluten-free holidays!
In a zip-lock plastic bag place unwrapped candy canes (we recommend to double bag). Using a rolling pin, hammer bag with candy canes so the peppermint sticks break into small pieces. Line cookie sheet with parchment paper. Melt dark chocolate in a double boiler. Pour dark chocolate mixture onto parchment lined cookie sheet and place in the refrigerator for 45 minutes or until firm. When chocolate is set, remove from fridge and set aside. Melt white chocolate in a double boiler. Combine ¼ cup crushed candy cane with melted white chocolate. Then pour mixture atop dark chocolate layer on cookie sheet. Liberally sprinkle the remaining ¾ cup crushed candy cane on top white chocolate layer for garnish. Place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces. Serve it up and enjoy!
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