This gluten-free chocolate cookie peppermint bark recipe is a fun and tasty play on classic holiday peppermint bark! All you need to do is add a variety of chocolate cookies to the top your bark before it cools, and you can pick whichever ones you like best! Some of the cookies I listed below need to be baked first, but others can just be used right out of the box! I used all “double chocolate” cookies, but you can use chocolate chip, mint, sugar, or any other kind you prefer! There are lots of crunchy textures in this bark, from the cooled chocolate to the crushed candy canes, so I recommend using at least one chewy cookie. This will give the bark a variety of textures and make it even more delicious! My favorite chewy chocolate cookie is the fudgy brownie cookie dough from Sweet Lorens, which is top 8 allergen free! No matter what cookies you use, you are guaranteed to have lots of fun making this holiday recipe!
What You Need to Make Gluten-Free Chocolate Cookie Peppermint Bark
- White chocolate chips: I used Artisan Kettle peppermint white chocolate chips to give this recipe and extra minty kick. Artisan Kettle manufactures all of their products in a dedicated gluten & nut-free facility.
- Dark chocolate chips: I love using Guittard chocolate chips in my recipes because all their chocolate is nut-free.
- Candy canes: Any brand of candy canes works in this recipe! YumEarth has some great ones that are allergy-friendly!
- Gluten-free chocolate cookies: You can use any brands or varieties you like. I personally love mixing up textures, so I went with a variety of chewy and crunchy. I used cookies from the brands: Goodie Girl Cookies, Sweet Lorens, Good Mollys, FancyPants Baking Co., and Raised Gluten-Free.
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Gluten-Free Chocolate Cookie Peppermint Bark
Ingredients
- 1 bag white chocolate chips
- 1 bag dark chocolate chips
- 2 crushed candy canes
- 2 cups crushed gluten-free chocolate cookies
Instructions
- Microwave white chocolate chips and dark chocolate chips in separate bowls until fully melted.
- Line a baking tray with parchment paper, and spread melted dark chocolate in an even layer with a spatula.
- Place in refridgerator for 10 minutes.
- Place candy canes in a ziploc bag, and use a mug to crush. Crumble chocolate cookies. Set both aside.
- Once dark chocolate has hardened, spread on melted white chocolate in an even layer.
- Before white chocolate has cooled, sprinkle on crushed candy canes and chocolate cookies.
- Place in refridgerator for 10 minutes to set.
