Low-FODMAP White Chocolate Peppermint Bark; Gluten-free, Vegan

This recipe for low-FODMAP White Chocolate Peppermint Bark is smooth, sweet and minty-cool fresh.  I love having a low-FODMAP White Chocolate treat around the holidays.  It is such a simple recipe, anyone can make it!
This low-FODMAP White Chocolate Peppermint Bark recipe incorporates my low-FODMAP White Chocolate, which is the creamiest white chocolate you have ever had!  Homemade always tastes the best, doesn’t it? Plus it is vegan and low-FODMAP so you can rest assured your tummy will thank you 😉Check out over 200 more low-FODMAP recipes on my blog. You may also love my low-FODMAP Salted Caramel Toffee Bark and low-FODMAP Kettle Corn.
Be healthy and happy,
Rachel Pauls, MD


Low-FODMAP White Chocolate Peppermint Bark Recipe; Gluten-free, Vegan

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients.

Serves 35

Prep time: 30 min

Cool time: 30 min

Total time: 60 min

Ingredients

  • 1 & 1/2 teaspoons peppermint extract, divided into 3/4 teaspoon measures
  • 12 ounces low-FODMAP White Chocolate (my recipe will yield the exact amount for this bark)
  • 3 candy canes or 12-15 hard round peppermint candies, crushed (ensure no high-FODMAP ingredients)

Directions

  • Line a 9-by-13-inch baking dish or 11 by 14 inch baking sheet with edges with wax paper (a smaller baking dish will yield thicker bark)
  • Melt the semisweet chocolate in a double boiler until melted
  • Remove from heat and stir in 3/4 teaspoon of the peppermint extract
  • Pour the chocolate in the prepared baking sheet and spread evenly
    • Tap dish to remove bubbles gently
  • Let chocolate cool on counter to set (or pop in the fridge for about 5-10 minutes)
  • Repeat process with low-FODMAP white chocolate– melt in double boiler
  • Remove from heat and stir in 3/4 teaspoon of the peppermint extract
  • Pour the low-FODMAP white chocolate over the semisweet chocolate and spread in an even layer
  • Sprinkle immediately with the crushed candy canes/candies, gently pressing them into the white chocolate
  • Set aside at room temperature until firm, about 1 hour
  • Lift the bark out of the pan using the wax paper and break it into pieces
  • Store in an airtight container at room temperature for up to 2 weeks (if it lasts!)

  • Great low-FODMAP Christmas Treat!

Comment/Review Below

Want a 10% coupon? Just review this recipe & then email us at info@rachelpaulsfood.com letting us know which recipe you have reviewed. We will then send you a 10% coupon code (limit 1 per customer/email).

Leave a Comment/Review

Sending