Jillian’s 5th grade class Christmas party is in two days, and I needed a quick Christmas-y treat to bring in that would be safe for everyone. I don’t have time to bake cookies this year, especially the ones that require cooling the dough in the fridge for several hours before rolling out and cutting — who ever thinks to look at a recipe that far ahead??? Nope. This is me: “Ok, I have an hour, let me whip up a batch of… oh, DANG IT! I don’t have time for this!!!”
Plus all the rolling and cutting, and re-rolling and cutting. No time! Not in the midst of the Christmas rush this week. Mom and I are busting our butts trying to get all of our recent orders out in time for Christmas. Maybe when things settle down next week, and the kids are out of school, I’ll think about making some gingerbread men. Or a gingerbread house! We tried last year to make an allergy-friendly gingerbread house. It was a miserable disaster. It fell apart before it was completely up! Luckily, the kids didn’t really care, and it tasted great, no matter what shape it was in. I may try again this year…
But in the meantime, I have a very limited amount of time to get something made for the party. I’ve never made it before, but I think this is the perfect time to try…
Allergy-friendly Chocolate Peppermint Bark!
I was right! It could NOT be easier! I whipped this stuff up in 15 minutes, and that included unwrapping and crushing the candy canes.
It does have to chill in the fridge for at least an hour, but that’s after you’re finished making it. As long as you get it made at least an hour before the party, you’re good to go!
I’ll walk you through the process…
Melt 2 cups of allergy-friendly chocolate chips.
We always use Enjoy Life Mini Chips. They’re free of the Top 8 allergens, and they are simply divine. We use them for everything!
I melted my chips in the microwave. Just a simple 30-seconds, stir, 30-seconds, stir, 30-seconds, stir should do it. You could also melt them on the stove-top or in a double boiler.
Crush your candy canes.
Take out all your pent up holiday frustration! (You may need to make these again after Christmas, when your kids have been out of school for well over a week and you’re in-laws have spent 3 nights with you… and just announced they’re extending their stay another 3 nights. Just grab the remaining candy canes out of the kids’ stockings and go find a hammer.)
The best way to crush the candy canes is to unwrap them, put them in a plastic baggie and hammer them. I put a cloth over the end of the hammer and a cutting board under the bag of candies, just to be extra safe and make sure I didn’t do any unnecessary damage in my fits of candy-crushing rage. It’s easy to see how these things get out of control.
Stir in (most of the) crushed candy and peppermint extract.
Self explanatory. Just save out some of the crushed candy canes to sprinkle on top.
Turn the chocolate mixture out onto a lined cookie sheet, and spread it out as evenly as possible.
Try to spread it out pretty thin. You’ll It’ll go farther this way and be easier to break apart later.
Sprinkle the remaining (about a handful or so) crushed candies on top, and pop it in the fridge!
I’ve found that this chocolate hardens quickly in the fridge, so it probably wouldn’t take a whole hour. But if you’ve got the time, you might as well leave it in there to make sure it’s really hard.
If you’re in a hurry though, and you’ve got room for it, it will completely harden in the freezer in about 15 minutes. 🙂
- 2 cups allergy-friendly chocolate chips
- 12 (allergy-friendly) candy canes, crushed
- 1/2 tsp peppermint extract