Gluten Free Christmas Bark Candy Recipes

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 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?

Gluten Free Christmas Bark Candy Recipes

Ingredients

Pistachio Cranberry Bark Recipe

One 11 ounce bag of semisweet chocolate chips
1 cup white chocolate chips
1 ½ cups roasted, salted pistachios, coarsely chopped
1 cup dried cranberries

Candy Cane Bark

½ cup peppermint candy or broken candy canes
One 11 ounce bag of bittersweet chocolate chips
One 11 ounce bag of white chocolate chips

Directions

Pistachio Cranberry Bark Recipe

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.   Alternately you can put the chips in a heatproof  bowl over a pan of barley 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 eight 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 1 ½ minutes.  Alternately you can put the chips in a heatproof  bowl over a pan of barley 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 col. Place in the refrigerator until hard, about half an hour. Cut or break into irregular sized and shaped pieces.

Candy Cane Bark

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.   Alternately you can put the chips in a heatproof  bowl over a pan of barley 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 eight 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.   Alternately you can put the chips in a heatproof  bowl over a pan of barley 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 col. Place in the refrigerator until hard, about half an hour. Cut or break into irregular sized and shaped pieces.

Two gluten free recipes sure to make fabulous gifts (if only for yourself)!

Servings

This gluten free recipe serves 12.

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