Gluten-Free Chocolate Peppermint Bark: No Brainer Recipe

Do you want to indulge in chocolate, sweets and snacks this winter season, without gaining more than just holiday cheer? Makeover Mommaâ„¢ was thrilled to join with The Naptime Chef, to test out one of her fabulous, decadent recipes (see below), although attempting to find ways to make healthy ingredient swaps (see video above). Whether you try the healthy switches, our own substitutions (like Andes mints or Fannie May truffles), or go all out…we hope you enjoy her fantastic, peppermint bark recipe!

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Tips From The Naptime Chef:

– “Make sure to buy good quality chocolate – it makes a difference.”
– “I like to crush peppermints by putting them in a plastic bag and hammering away with a rolling pin (this is an excellent activity for kids 3+ and is a great way to relieve stress, too!)”


* 16 oz. white chocolate, finely chopped
* 30 hard peppermint candies, coarsely crushed (the circular red & white kind, or the equivalent sized candy canes)
* 8 oz. bittersweet chocolate, finely chopped (make sure it is at least 60%)
* 6 Tbsp. heavy cream
* 1 tsp. peppermint extract


1. Line a 9×13 dish or jelly roll pan with aluminum foil.

2. Set up a heatproof bowl over a pot of simmering water. Do NOT let the water touch the bottom of the bowl. Put white chocolate in the bowl and stir it until it is melted and silky smooth. Remove the bowl from heat and pour 2/3 into the pan. Use a spatula to spread the white chocolate evenly over the entire bottom of the pan. Scatter 1/4 of the crushed peppermints over the white chocolate.  Then, place pan in the fridge to chill for about 20 minutes.

3. While the white chocolate is chilling melt the bittersweet chocolate, cream and peppermint extract in a heavy saucepan. Do this carefully, only warming until the chocolate is just melted and smooth, then remove from the heat and cool to room temperature.

4. Once the white chocolate is cool bring it back out of the fridge and pour the bittersweet chocolate over the white chocolate. Spread in an even layer and chill again, for about 30 minutes.

5. Finally, rewarm the remaining white chocolate and pour it over the bittersweet layer. Spread it evenly and scatter the remaining crushed peppermints evening across the top. Chill for another 20 minutes.

6. Once it is cooled completely lift the bark out of the pan with the aluminum foil. Cut the bark with a sharp knife (it is best for a parent to do this), or break it into “shards” with your hands into whatever size your prefer.

Note: This bark stores best in an airtight container. Use wax paper to separate the layers. It is best stored in the fridge and served chilled. Adapted from Bon Appétit, December 1998

* What is your favorite chocolate dessert during the holidays?

*The truffles shown in this video were from Fannie May. All meal suggestions at Makeover Momma™will include allergen information and suggestions for children with allergies, celiac disease, or additional health concerns. The above recipe is gluten-free, corn-free and vegetarian.

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2 comments on “Gluten-Free Chocolate Peppermint Bark: No Brainer Recipe
  1. Tavia says:

    Bailey the recipe looks great the only downside for me is that I have peppermint 🙁 Your baby is gorgeous, well you both are. 🙂

  2. Bailey says:

    Thanks so much! I know a lot of people dislike peppermint- holiday food has such particular tastes. (Gingerbread…mint…spice…eggnog…pumpkin)- I think you either like certain things or hate them (I love most of it!) ; )

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