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

Print Friendly Version

Low-FODMAP White Chocolate Peppermint Bark should taste minty fresh, silky smooth and absolutely delicious.My low-FODMAP White Chocolate Peppermint Bark recipe does just that.  It 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 400 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


  • 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)


  • 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!

Comments Rating 0 (0 reviews)

Leave a Reply

Your email address will not be published. Required fields are marked *


As an IBS-sufferer myself, I know how badly you want to feel healthy and happy. I’ve spent over a decade researching IBS and FODMAPs, and my recipes and guidance will help you succeed.

Enjoy everything my site has to offer!

More about me


Low-FODMAP Options at Starbucks: Coffee, Bakery and More!
Our 20 Most Popular Low-FODMAP & Gluten-free Family Dinners: Easy 30-Minute; One-Pot, Sheet-Pan and Slow Cooker Recipes
Dr. Rachel’s Top 10 Favorite Low-FODMAP Food & Snacks
Dr. Rachel’s Low-FODMAP Grocery Shopping List; IBS-friendly, Gluten-free