Looking for a dessert that’s also gluten-free? Try this simple recipe for Candy Cane Chocolate Bark. Semisweet chocolate bark is studded with colorful candy cane chunks. It looks fancy, but it can be made without any fuss.
The chunks of candy cane give the chocolate bark a fun holiday flair, dressing it up for New Year’s and beyond. And since the dessert is naturally gluten-free, it’s good for just about any partygoer.
The bark is kid-friendly, too — my kids love to pound the candy canes into small chunks. And of course they like to eat the chocolate. They make sure to taste-test plenty of pieces before we set the candy cane bark out for guests.
- 12 ounces (2 cups) semisweet chocolate chips
- 5 (6-inch) candy canes
1. Line large baking sheet with waxed paper.
2. Unwrap candy canes and put them in a zip-top gallon-size bag. Place the bag on top of a cutting board (for cushioning). Use a meat mallet, hammer or other object to pound the bag, breaking the candy canes into small bits.
3. Place chocolate chips in large microwave-safe bowl. Use half power (such as 5 out of 10) and heat 2 minutes. Stir thoroughly. If not melted, heat again at half power for 30 seconds at a time, stirring after each time. It’s fine if there are a few lumps left; stir warm chocolate vigorously and the remaining lumps will melt.
4. Pour chocolate onto lined baking sheet. Use a spatula to spread the chocolate into a thin, even layer, about 1/4-inch thick. Sprinkle candy cane bits on top of chocolate. Using a small layer of waxed paper, press the candy canes into the chocolate. Refrigerate for 30 minutes, until chocolate is firm.
5. Break or cut into pieces for serving.
Yield: 8 servings
Eve Becker shares recipes and tips for gluten-free families on her blog, www.glutenfreenosh.com. She lives in Chicago with her husband and two daughters, the youngest of whom has celiac disease. Visit Gluten-Free Nosh on Facebook: facebook.com/GlutenFreeNosh or Twitter: @GlutenFreeNosh.