These days things are getting simpler and simpler around the Red home. Paper plates, pre-made cupcakes and appetizers for baby showers, and these Reynolds parchment-lined bakeware. So easy, especially when you're traveling for the holidays and want to make sure everything stays put during the travel and clean up doesn't encroach on coveted family time.

If you're looking for a simple treat to add to your Christmas menu or to bring to one of the many holiday parties you might be attending, this peppermint bark is perfect. It only takes about 5 minutes to throw together. I can imagine many a frazzled mama (myself included!) throwing this together, and letting it chill in the freezer while getting ready before running out the door to a Christmas party!

You can use whatever chocolate or candy canes you have, but I love this allergy free bark. It makes me feel a little bit better knowing I'm enjoying a treat that isn't full of yucky ingredients. I've been using Enjoy Life brand chocolate chips for a while now, ever since I needed to go dairy free while nursing Reaghan! They taste exactly like regular chocolate chips, but with no allergens like dairy, nuts or soy. I picked up these dye-free, corn-syrup free candy canes (hallelujah!) from Whole Foods and and the Reynolds baking pans and chocolate chips from Target. Check your Target for dye-free candy canes, though! I've heard from friends that some locations have them too.

I am loving these pans this holiday season! They make clean up as simple as tossing the disposable tin. They come with a plastic lid so if you are baking a whole bunch of treats to bring to a holiday party, you can use the same pan you baked in to transport your treats, without having to dirty up another container! Fits right into my life these days ;)

Ingredients

1 (8 ounce bag) Enjoy Life chocolate chips
3 candy canes (organic, dye-free)

Instructions

Pour chocolate chips into a small saucepan over medium heat. Stir frequently until chocolate is melted. This will happen quickly, so don't leave it unattended! While the chocolate is melting, fill a plastic bag with candy canes, and seal up the bag. Use a meat tenderizer (or hammer!) to crush up the candy canes.

Pour melted chocolate into the Reynolds parchment-lined bakeware and spread out evenly with the back of your spoon. I like to leave a little room at the edge of the parchment paper so it doesn't run off the parchment. Sprinkle crushed candy canes on top and put in the freezer for 1 hour.

Pull out of the freezer and break up into pieces. Serve right away or keep in the freezer until ready to use!