So here’s what you need to know about this recipe and how it came to be: I’ve had a massive sweet tooth my entire life. I am a peppermint bark gal through and through. My neighbor growing up always made the best matzah bark. I grew up Jewish and my husband grew up Catholic. I am now plant based and gluten free. Mix all those statements together and what do you get? Dairy free, gluten free, plant based non-denominational holiday peppermint bark! Happy Holidays to all who celebrate whatever you celebrate!

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Recipe

Serves: 1 medium size baking sheet

Cook time: 30 minutes prep and cook, 1 hour to harden in the freezer

Ingredients:

• 1 packet of vegan white chocolate chips
• ~1/2 cup of dark chocolate chips (try these from Lakanto & use code NIKKI for 15% off)
• 2 candy canes
• Josu Cinnamon Vanilla salt (use code NIKKI for 10% off)
• 1/4 of your favorite holiday flavored nut (I used the peppermint hot cocoa almonds from Blue Diamond)
• Caramel
  • 1 cup maple syrup
  • 1/3 cup coconut oil
  • 1/3 cup coconut milk
  • Vanilla extract
  • Salt
• 1/4 tsp Peppermint extract
• 2 1/2-3 sheets of gluten free matzah
• Sprinkles

Caramel Instructions:

• Combine all ingredients in a pan
• Cook on medium high heat, stirring frequently until reaching a boil
• Allow to boil for a few minutes until thickened, stirring occasionally

Bark Instructions:

• Preheat oven to 350
• Line a baking sheet with foil
• Prepare your toppings: chop nuts, crush candy canes, etc
• Lay matzah crackers on foil in an even layer
• Pour caramel over crackers, covering completely
• Place baking tray in the oven for ~5 minutes
• After 5 minutes, pull out baking tray and sprinkle white chocolate chips evenly across the top.
• Put back in oven
• Once chocolate chips start to melt (about 2-3 minutes), remove from oven and spread with a rubber spatula *you may have to do this process a few times to get a thick layer: add chocolate, put in oven, remove, spread, repeat*
• While the bark is baking, add dark chocolate chips and peppermint extract to a glass bowl to melt using the double boiler method.
• Stir chocolate consistently until smooth and melted *you can add a touch of coconut oil if needed*
• Remove bark from oven
• Drizzle peppermint chocolate mixture across the top of the bark
• Sprinkle toppings across the top, measuring with your heart
• Place in the freezer or fridge to harden
• Once fully hardened, break apart and enjoy!