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.
0 Line the bottom of a 9x13 baking pan, or a flat baking sheet, with foil or parchment paper, smoothing out any wrinkles the best you can.
1 Using a double boiler, melt the semi-sweet chocolate and 2 tsp 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.
2 Pour melted chocolate into the prepared pan, spreading into a thin, smooth layer with a spatula.
3 Refrigerate or freeze about 20-30minutes until the chocolate is hardened.
4 Meanwhile, melt the white chocolate with another 2 teaspoons of oil.
5 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.
6 Sprinkle crushed candy canes evenly across the chocolate and press them slightly into the chocolate.
7 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.
