Easy Chocolate Candy Cane Bars

I never understood naughty or nice. Can’t it be both? If you disagree, then I will swiftly change your mind when you taste these gluten free Chocolate Candy Cane Bars. Naughty and nice never melded so lovingly together. One bite, you think naughty… Two bites, you think very naughty… And when I tell you the ingredients, you think nice? Yes. Low-fat, no added sugar, gluten free, and easy to make.

Easy Chocolate Candy Cane Bars

2 bars 70% dark chocolate (approx. 200g)
2 bars mint chocolate *must be solid chocolate, no soft mint centres! (approx. 200g)
3/4 cup mini marshmallows
3/4 cup white gluten free cookies of choice (tea biscuits), crushed 
1/2 cup coconut oil
3 Tblsp corn syrup
1/4 cup candy canes, crushed

*Green and Blacks make great solid mint chocolate bars. 

Line a 9×9 baking tin with aluminium foil.
Crush the cookies into small chunks using a rolling pin.
Break the chocolate in pieces into a heavy saucepan. Add the corn syrup, and coconut oil, and melt everything together on low. Turn off the heat.
Add the mini marshmallows and cookies to the chocolate mixture and combine. Pour into the baking tin,
Place the baking tin in the freezer for 5mins to slightly stiffen the chocolate mixture. Remove from the freezer and sprinkle with crushed candy cane.
Place in the fridge for several hours until hardened. These bars are best stored in the fridge otherwise they will get too soft if left at room temperature.
Makes about 12 bars. 
Festive, to say the least…!

The glaciers of peppermint are best devoured wearing fur.

I’m wearing:
Mulher fur hat, Club Monaco top, Zara skirt,
Christian Louboutin shoes, my gf’s Prada bag, Joseph coat
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Founder Haute Appetite. @ElizabethMinett


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Haut Appétit is a digital lifestyle experience to discover Elizabeth Minett's personal style, dessert recipes, and beauty tips. A guide to satisfy an 'it' girl's appetite for life.


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