I walked into a Williams Sonoma store over the weekend. Women everywhere grabbing up Chocolate Peppermint Bark in tins like it was gold or silver jewelry. It's great tasting, no doubt about that, but a little expensive for this frugal soul. So of course I decided to make these gluten free bars at home (big surprise there, huh).
Gluten Free Bars: Peppermint Bark
Follow the recipe for Cranberry Chocolate Bark.
Instead of spreading the chocolate into a circle, pour into cookie cutters that you have placed on a piece of parchment. Let the bottom layer harden before you pour in the white layer.
Immediately sprinkle with crushed peppermint instead of fruit and nuts.
Let harden(in the frig works best) pull off the cookie cutter and place in cute clear plastic gift bags. Tie off with a bow and give to anyone who comes by.
Here's a great recipe for Cranberry Chocolate Bark
3/4 cup pecans
1 cup dried cranberries
2 2/3 cup gluten free semisweet chocolate or bittersweet chocolate (chips are good)
2 2/3 cups gluten free white chocolate ( chips good)
Place the pecans and cranberries into a bowl, mix together.
Melt the semisweet chocolate in a bowl in the microwave (see fudge recipe for How To) and then spread onto a piece of parchment in a 10 inch circle. Let it set up hard enough so when you spread the melted white chocolate on top it doesn't mix together.
Melt the white chocolate and carefully spread over the dark chocolate layer.
Immediately sprinkle the cran/pecan mix on top gently pressing into the chocolate and let the whole thing set up until hard.
Break up into chunks and put in a fancy tin box.