Happy Christmas all! I know it is Christmas Day, but I really wanted to post this and the last few days have been a little chaotic. I finished work on Friday and tonight I fly to Australia. But right now it is Christmas Chocolate Bark time!
I saw this recipe in Good Housekeeping magazine when I was in the UK in October and, since I have a minor chocolate bark obsession, I thought yes!
400 grams chopped dark chocolate
Pretzels (halved if you wish)
1 candy cane crushed
Line two 20.5cm brownie tins with baking parchment.
Melt the chopped dark chocolate in a heatproof bowl set over a pan of barely simmering water. While the chocolate is melting, prepare the decorations.
Use halved pretzels to create antlers, red m&m’s for the nose, and flaked almonds dotted with a little melted chocolate for the eyes. I left the pretzels whole as it ended up being easier – maybe gluten-free pretzels don’t break as nicely as normal ones! Once melted and smooth, pour the chocolate into the prepared tin – allow to stand for a few minutes until beginning to set, this will make it easier to decorate.
Decorate making Rudolph faces. Finally sprinkle over 1 crushed candy cane, and chill for 2hr until set. Chop around the Rudolph faces with a sharp knife to create shards.
(I may have found some gold glitter in my cupboard and gone a little mad with it, as one does).
They also had a Snowman Bark recipe that uses white chocolate, white chocolate buttons, pretzels for snowman arms, mini Reece’s peanut butter cups for the hat and sprinkles for the eyes. I was not sure if I could find gluten-free white chocolate buttons so I rather made the Rudolph bark. But as with all things, always check the ingredients as they can vary country to country.
Have a happy gluten-free holiday!
You can find the original recipes here