The holidays are upon us, and that means so are all of our favorite holiday foods. Personally, I love strolling through World Market and picking up my favorite German Christmas foods; pfeffernusse, Mozart chocolates, spritz cookies, and other chocolate treats.
My husband’s favorite holiday treat is peppermint bark. He just loves it, and asks for it every year. The problem is that I have a hard time finding one that is made in a nut free facility. Our oldest son has a life-threatening food allergy to nuts, so we are careful not to bring any foods into the house that could cause a reaction for him. In the past this meant my husband brought the peppermint bark to work, or we just don’t get any.
This year I decided to try something different. I’m not sure why it took me this long to do it, but I finally decided to just make my own. That way, I could use ingredients that I know are safe for my entire family, and we can all enjoy the peppermint bark together. And, as a bonus, I can make multiple batches and use it to give as gifts!
So today, I’ll be sharing that recipe with you to enjoy as well. And for any of you with nut allergies in your family too, this recipe is 100% nut free!
**NOTE: In order for this recipe to be 100% nut free, you MUST use the ingredient brands I mention below. Any other brands may not be made in a nut free facility. If you cannot find the brands below and choose to use a different brand, always check the product packaging or call the manufacturer for allergen information.**
Homemade Nut Free Peppermint Bark
Ingredients:
- 1 Package Dark Chocolate Chips (Use either Enjoy Life or Nestle Allergen Free brands)
- 1 Package White Chocolate Chips (Use Nestle Allergen Free chips)
- Peppermint Candy Canes crushed into small pieces (Nut Free brands: Spangler, Brach’s Bob’s {NOT regular Brach’s. Just the Bob’s brand} )
Directions:
- Line a 9×13 baking sheet with parchment paper.
- Put dark chocolate chips in a microwave safe bowl. Heat in the microwave at 30 second intervals to melt the chocolate. Stir in between intervals.
- Once the chocolate is melted and smooth, poor onto the parchment paper on the baking sheet. Smooth it out with a spatula.
- Repeat step two with the white chocolate chips.
- Pour melted white chocolate on top of the dark chocolate, and use the spatula to spread it around.
- Sprinkle the crushed candy cane pieces on top. Be sure to do this while the white chocolate is still melted.
- Put in the fridge for two hours to allow the chocolate to harden.
- Remove from the fridge, and break into smaller pieces. Place in an air tight container to store. (I keep ours in the fridge so the chocolate stays hard and doesn’t start to melt.)
