Description
Make a batch of this festive gluten-free Christmas bark in under an hour! Perfect for holiday parties, edible gifts, and a dairy-free friendly option, too.
Ingredients
- 8 ounces baker’s chocolate — unsweetened or semi-sweet (60% cocoa)
- 8 ounces dark chocolate or dairy-free chocolate chips
- 1 teaspoon refined coconut oil — only if needed for melting (see note)
- Optional: drippy (not oily) peanut butter or almond butter for swirling
- 2-3 tablespoons roasted salted cashew halves (or roasted nut of choice)
- 1/4 cup Gluten-Free Mini Pretzels - whole or broken into pieces. (See notes for substitutes.)
- 1 tablespoon Dye-Free Christmas Sprinkles
Instructions
- Line a large baking sheet with a silicone mat or foil and grease well. Set aside.
- Prep all your ingredients by chopping the baking chocolate into even pieces and measuring out your toppings.
- Melt the chocolate:
- Stovetop Method: Place a heatproof (glass or metal) bowl over a saucepan filled halfway with simmering water. Add the chopped chocolate and melt, stirring occasionally, until smooth. Don’t overheat. See notes for tips.
- Microwave Method: Add chocolate to a microwave-safe bowl. Heat at 50% power for 1–1½ minutes, then stir. If not fully melted, continue heating in 30-second intervals, stirring between each, until smooth.
- Pour the melted chocolate onto the prepared baking sheet and spread evenly to about ⅓ inch thick.
- Optional: Stir your creamy nut butter well, then drizzle about 1 tablespoon over the chocolate and use a fork to gently swirl it in.
- Sprinkle with nuts, pretzel pieces, and sprinkles. Chill flat in the refrigerator until firm, about 30 minutes, or place in the freezer for 10–15 minutes.
- Remove and break into pieces.
- Store in an airtight container in the refrigerator for up to 2 weeks or freeze for longer storage.
Notes
Melting Tips: If the chocolate looks thick or isn’t melting smoothly (microwave or stovetop), stir in 1 teaspoon coconut oil once the chocolate begins to melt. It helps create a smoother, glossier finish.
Substitutes: Swap in another gluten-free, salty, crunchy snack such as kettle chips, popcorn, gluten-free crackers, or roasted nuts. Crushed peppermint candy can also be used in place of sprinkles, if desired.
Variations: Add ½ teaspoon mint extract while melting the chocolate for a mint bark. Or, replace a portion of the chocolate with dairy-free white chocolate or almond bark for a two-tone swirl effect.
- Prep Time: 10
- chill time: 30
- Cook Time: n/a
- Category: Dessert
- Method: stove top
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 170-175
- Sugar: 8 g
- Sodium: 17 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Carbohydrates: 14.6 g
- Fiber: 3.5g
- Protein: 3.2 g
- Cholesterol: 0.3mg