At the time of publication, all recipes were free of the allergens listed as being free of in the title (i.e. soy-free, milk-free, etc.), and all other information shared was accurate to the best of my knowledge.
Though I strive to update outdated information quickly and work diligently to make sure you have the most accurate information possible at all times, it is your duty to double check labels EVERY TIME to ensure that the ingredients you use are SAFE FOR YOU.
Your doctor or allergist should also be your first go-to for information on how to handle your medical needs. That being said, if you DO notice an error, please send me an email letting me know (tell me what page or recipe the error is on, what the error is, etc.), and I will correct the error ASAP.
Thank you so much!

Please Be Advised:
I make sure all of my recipes use foods that are free of the allergens they say they are free of. You will need to do the same. For help with this, please see the appropriate "Alternative Names" page for the allergen(s) you need the recipe free of.

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Friday, June 22, 2012

Peppermint Bark (Fish, Egg, Wheat and Nut-Free, Can Be Soy-Free)

This is one of those things that I love, especially at Christmas time, it's super simple, and a huge hit with the masses. I've seen several recipes for it, varying from complex to simple. This is one that I came up with that is super easy. I hope you enjoy it!

This recipe is fish, egg, wheat and nut-free.

Note: This recipe CAN be soy-free! You just need to make sure to use soy-free candy canes and soy-free chocolate. I can't vouch for the taste for the soy-free version, but you're more than welcome to try it. :)

Peppermint Bark
12 count peppermint candy canes

12 oz. white chocolate chips

1. Unwrap candy canes, place them in a gallon-size Ziploc bag and smash with a rolling pin until candy is broken down into small pieces (How small you want the pieces is up to you.); set aside.

2. Melt white chocolate over a double boiler, stirring constantly with a heat resistant spatula or wooden spoon, until morsels are fully melted. (You can do this step in the microwave, but I wouldn't recommend it as it is easy to burn the chocolate.)

3. Mix candy canes bits into white chocolate and then pour mixture onto waxed paper, spreading it to desired thinness.

4. Cool bark until it is completely hardened and then break apart into pieces.

  • Black and White Peppermint Bark: Melt a 12 oz. bag of dark chocolate chips and spread onto waxed paper to desired thinness; allow to cool until hardened. Double the batch of Peppermint Bark and spread on top of cooled dark chocolate and allow it to harden completely. Break into pieces.
  • If you don't like the look of either bark, you can spread the white chocolate out first and then press pieces of the candy cane into it while it is still soft which will give it a flatter, more uniform look.
  • You could experiment with flavors, too, substituting another flavor candy cane for the peppermint ones or using another type of chocolate for the white chocolate. Please note, though, that finding another flavor candy cane that is soy-free is very difficult (I've yet to find one).

(This recipe was originally posted on my original site, Natural and Free.)


    1. YUM! I can already feel the Christmas spirit!! :) Got it tweeted and pinned!


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