Short of biting into a candy cane while you’ve got a mouthful of chocolate chips, this recipe is the easiest way to produce that wonderful chocolate-peppermint combination but GFCF style – without the milk. No blocks of chocolate, no layering one chocolate atop another and hoping it doesn’t streak. Give this one a go – it took me 5 minutes from start to finish. If you plan a bit ahead you can even use dye-free candy canes.
There is an indispensable tool that you need for this recipe and there’s no substitute. It’s an offset spatula and you can buy one at Michael’s. (Sometimes they’re called “bent” or “angled” spatulas). It’s a must for frosting cupcakes too. Trust me, you’ll use it lots.
Prep time: 5 minutes
Total time: 2 hours 5 minutes
Yield: 8 1/2 x 11″ casserole full of bark
- Line your casserole pan tightly with saran wrap.
- In a gallon plastic bag, smash candy canes with the flat side of a meat tenderizer or rolling pin until finely smashed.
- Melt chocolate over double boiler or very carefully over lowest heat on gas stovetop, stirring constantly with rubber scraper.
- Pour chocolate into prepared pan, smoothing over with off-set spatula.
- Sprinkle smashed candy canes atop chocolate and refrigerate for 2 hours.
- Pull saran up from sides to dislodge. Break in to irregular pieces.
Great for gifts in small cellophane bags from Michael’s.