Peppermint Bark

A low FODMAP peppermint bark with dark chocolate, white chocolate, peppermint extract, and crushed candy canes.

Prep 15 min

Cook 10 min

Serves 16

Gluten-freeVegetarian

Ingredients

• 10 oz (280 g) dark chocolate (60 to 72% cacao), finely chopped
• 6 oz (170 g) white chocolate made with cocoa butter, finely chopped
• 1/2 teaspoon pure peppermint extract, divided
• 3 regular peppermint candy canes (about 40 g total), crushed

Makes 16 pieces. One serving is 1 piece.

Instructions

Dark Layer

1. Line a quarter sheet pan or 9x13-inch pan with parchment, leaving some overhang on the sides.
2. Melt the dark chocolate in a heatproof bowl set over a pan of barely simmering water, stirring until smooth, about 5 minutes. Or microwave it in 30-second bursts, stirring between each.
3. Stir in 1/4 teaspoon of the peppermint extract, then spread the chocolate into an even layer about 1/4 inch thick.
4. Chill for 15 minutes, until set but not hard.

White Layer

1. Melt the white chocolate gently, over the same barely simmering water or in the microwave at half power in 20-second bursts. White chocolate scorches quickly, so take it off the heat while a few small pieces remain and stir until they melt.
2. Stir in the remaining 1/4 teaspoon peppermint extract.
3. Pour the white chocolate over the dark layer and spread it to the edges.
4. Scatter the crushed candy canes over the top right away and press them in lightly.
5. Chill for 30 minutes, until firm. Lift out by the parchment and break or cut into 16 pieces.

Tips & Substitutions

• Read the candy cane label. Classic candy canes are sugar, corn syrup, and peppermint oil. Skip any that list high-fructose corn syrup, sorbitol, xylitol, or other sugar alcohols.
• Buy real white chocolate. Look for cocoa butter on the label. White "baking chips" made with palm oil don't melt as smoothly.
• Keep water out. A drop of water or steam makes melted chocolate seize and turn grainy. Dry the bowl and spatula well.
• Peppermint oil works too. It is much stronger than extract, so use 1 to 2 drops per layer.
• Dairy-free version. Use a dairy-free dark chocolate and a dairy-free white chocolate, and check both labels for cashews, inulin, and chicory root.

Why This Works

Dark chocolate portion. Monash lists dark chocolate as low FODMAP at 30 g. Each piece has about 17.5 g.

White chocolate portion. White chocolate contains lactose, and Monash puts its low FODMAP serve at 25 g. Each piece has about 10.5 g, and the thinner white layer keeps it there.

Peppermint and candy canes. Peppermint extract and plain sugar candy canes are low FODMAP in these amounts. About 2.5 g of candy cane lands on each piece.

Storage

Store the bark in an airtight container in a cool spot for up to 2 weeks, or in the fridge if your kitchen is warm. Humidity makes the candy cane pieces sticky, so keep the container sealed. It also freezes well for up to 2 months.