Gluten Free Christmas Bark Candy Recipes
Updated Feb 15, 2021, Published Dec 13, 2011
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When it comes to gift giving, it is hard to go wrong with chocolate, it is gluten free, heavenly, and in my opinion, the food of love! And there is something so special about giving someone something you made yourself.
Now, I am no candy maker or chocolatier but I can make bark. And if I can make bark, anyone can make bark!
Here are two simple, holiday appropriate gluten free chocolate bark recipes you can whip up in minutes. A little bag or box of bark makes a great hostess gift; it can be shared with others at the party or saved and savored later.
Anyone can go out and buy a box of chocolates and anyone can make bark. I ask you, what would you prefer to give or get?
Pistachio Cranberry Bark Recipe
Ingredients
- 1 (11-ounce) bag semisweet chocolate chips
- 1 cup white chocolate chips
- 1 ½ cups roasted salted pistachios, coarsely chopped
- 1 cup dried cranberries
Instructions
- Line a sheet pan with a piece of parchment or waxed paper.
- Place the semisweet chocolate chips in a microwave safe bowl and heat on high until most of the chips are melted, about 2 minutes. Alternatively you can put the chips in a heatproof bowl over a pan of barely simmering water (making sure the bottom of the bowl does not touch the water) and melt the chocolate. Stir until all the chips are melted and the chocolate is smooth and glossy. Add 1 cup of the pistachios to the chocolate and stir to combine. Pour onto the paper and spread into an even layer with a spatula about an eighth or a quarter inch thick.
- Put the white chocolate chips in a microwave safe bowl and heat on high until they start to melt, about 1½ minutes. Alternatively you can put the chips in a heatproof bowl over a pan of barely simmering water (making sure the bottom of the bowl does not touch the water) and melt the chocolate. Stir until smooth. Drop spoonfuls of the white chocolate here and there with a spoon onto the semisweet chocolate. With a knife or back of a spoon swirl the white chocolate into the semisweet. Sprinkle the rest of the pistachios and the cranberries over the top. Let cool. Place in the refrigerator until hard, about 30 minutes. Cut or break into irregular sized and shaped pieces.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Candy Cane Bark Recipe
Ingredients
- ½ cup peppermint candy or broken candy canes
- 1 (11-ounce) bag bittersweet chocolate chips
- 1 (11-ounce) bag white chocolate chips
Instructions
- Line a sheet pan with a piece of parchment or waxed paper.
- Put the candy or broken candy canes into a plastic bag and crush with a rolling pin or heavy skillet until you have small pieces.
- Place the bittersweet chocolate chips in a microwave safe bowl and heat on high until most of the chips are melted, about 2 minutes. Alternatively you can put the chips in a heatproof bowl over a pan of barely simmering water (making sure the bottom of the bowl does not touch the water) and melt the chocolate. Stir until all the chips are melted and the chocolate is smooth and glossy. Pour onto the paper and spread into an even layer with a spatula about an eighth or a quarter inch thick.
- Put the white chocolate chips in a microwave safe bowl and heat on high until they start to melt, about 2 minutes. Alternatively you can put the chips in a heatproof bowl over a pan of barely simmering water (making sure the bottom of the bowl does not touch the water) and melt the chocolate. Stir until smooth. Drop spoonfuls of the white chocolate here and there with a spoon onto the semisweet chocolate. With a knife or back of a spoon swirl the white chocolate into the bittersweet. Sprinkle the candy pieces over the chocolates. Let cool. Place in the refrigerator until hard, about 30 minutes. Cut or break into irregular sized and shaped pieces.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I think I’ll make this and eat it for myself