• Caroline Healy

Peppermint Pretzel Bark (GF, V)

Happy Monday! We're officially 4 days away from Christmas, so I wanted to share this "healthier" take on one of my favorite childhood Christmas treats... Peppermint Bark 😋. This version is gluten-free, dairy-free, and only uses 5 ingredients! Hope you enjoy.


Peppermint Pretzel Bark

(GF, V)

Serves enough for a cookie exchange 🎄 Can easily half this recipe!

  • 2 1/2 cups dairy-free dark chocolate chips

  • 2 1/2 cups dairy-free white chocolate chips

  • 1 tsp peppermint extract

  • 6 candy canes

  • 12-14 gluten-free pretzel rods

Directions:

1.) Lay out sheet pan lined with parchment paper.

2.) Melt dark chocolate in a sauce pan over low heat stirring continuously until fully melted and add 1/2 tsp peppermint extract while continuing to stir.

3.) Pour onto parchment paper and spread evenly across.

4.) Refrigerate for 20-30 minutes to harden slightly.

5.) While dark chocolate layer is refrigerating, crush candy canes and pretzels using a rolling pin (or I just used the back of my pan). Be sure to cover first with parchment paper to keep pieces from flying! This can also be done easily by pulsing in a food processor.

6.) Remove dark chocolate layer from refrigerator and melt white chocolate in sauce pan stirring continuously on low heat until just melted.

7.) Quickly remove white chocolate from heat and add 1/2 tsp peppermint extract while continuing to stir.

8.) Pour gently over the dark chocolate, and spread evenly with spatula.

9.) Sprinkle candy cane and pretzel pieces over bark

10.) Pop in refrigerator or freezer for another hour, then remove, cut or break into pieces, and enjoy!

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