Gluten-Free, Nut-Free Peppermint Bark


Have you ever tried the peppermint bark from Williams Sonoma? Mmmm, right? . I usually get it as gifts for others this time of year but, if my memory serves me, I think there is an allergen warning on the label and my kids can’t have it. I prefer to have treats around that are safe for them so I decided to make my own using gluten and nut-free chocolates. Shouldn’t be too hard since chocolate is naturally gluten and nut free, right? Nope. You’d actually be surprised how hard it is to find chocolate that doesn’t say somewhere on the label “may contain peanuts, processed on equipment that also processes wheat, tree nuts”, etc.

I have several go-to brands I use and I’d like to share them with you along with links to their allergen policies.

Hershey’s makes great semi-sweet and dark chocolate chips (can buy at most grocery stores – although it doesn’t specifically say peanut/nut free on their website, the company’s labeling procedures are pretty tight and they would declare it if there was an allergen risk on the package. We’ve been using them for years with no issues.)

E. Guittard is a high end brand that has every kind chocolate your heart desires (I buy it on Amazon)

Chocoley is also a great chocolate for candy-making and baking (Direct from their website)

This peppermint bark was so easy and delicious and really makes a beautiful gift for the holidays. Throw it in one of these tins from the container store and it will look so nice! Enjoy this special DIY treat/gift idea for the holidays!

5.0 from 1 reviews
Tuesday's Treat: Peppermint Bark
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10
A Gluten and Peanut/Nut Free Peppermint Bark inspired by one of my favorite treats from Williams Sonoma.
  • 1 C semi-sweet chocolate (chips or chopped up for baking)
  • 1 C dark chocolate (chips or chopped up for baking)
  • 2 C white chocolate (chips or chopped up for baking)
  • 4 candy canes (crushed into chunks)
  • ⅛ t peppermint extract
  • 1-2 additional crushed candy canes for garnish
  1. Line a square 9x9 pan (or 8x8 if you want thicker bark) with foil. The foil should be flat against the bottom and all sides of the pan and run up over the sides so you can pull the bark out easily when it is ready
  2. Combine the semi-sweet and dark chocolate in a bowl and heat in the microwave at 30 second intervals, checking and stirring in-between each interval until the chocolate is almost fully melted. Use a rubber spatula to stir it and melt the remainder
  3. Spread the melted chocolate on the bottom of the pan (use an offset spatula, if you have one to make it even and flat)
  4. Refrigerate for 30 minutes
  5. Melt the white chocolate the same way as the other chocolate
  6. Stir in peppermint extract and 4 crushed candy canes
  7. Spread over the dark chocolate mixture and use offset spatula to make it smooth and even
  8. Sprinkle additional crushed candy canes on top
  9. Refrigerate for an additional 30 minutes
  10. Cut into squares and serve or package up for holiday gifts!
  11. Enjoy!
Cook time is chill time in this recipe





  • Yum! I got signed up (by my son) to bring this to school. I’m baking a double-batch so I can have extra for home.

  • What White Chocolate do you use? I once tried melting Guittard’s White Chocolate chips. It would not melt so I contacted the company and was told that Guittard’s white chocolate was specifically formulated to NOT melt so that it kept it’s shape during baking. I have not been able too find a gluten free/nut free “melting white chocolate”

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