Gluten Free Candy Cane Cookie Bark: RMO Style!

What better blend could there be for the month of December than Candy Cane? This perfect combination of our Peppermint, Orange, Lavender and Vanilla essential oils will bring you the scent and taste of the beloved Christmas candy, with a little something extra. Whether diffusing or applying it, you’ll be surrounded by warm and pleasant Yuletide cheer, and you’ll also get many of the benefits that these ingredients bring for health and well-being. But beyond that - you can use it to make some amazing seasonal treats. Here is a great recipe that combines sweet, wintery goodness with a refreshing streak of peppermint flavor.

Candy Cane Cookie Bark (Gluten Free)

- 1 large candy cane crushed to a coarse dust - 12-14 GF creme filled cookies cut into quarters - 24 oz white chocolate candy melts - 3 drops RMO Candy Cane Blend Sprinkle 1/2 the candy cane dust in bottom of 8x8 pan. Put chocolate candy melts in a microwave safe bowl, microwave at 40% power or defrost setting for 1 minute, stir. Repeat at 30 second intervals until chocolate is melted. Put 3 drops Candy Cane Blend on a metal spoon and stir thoroughly through melted chocolate. Drizzle 1/2 of chocolate over crushed candy cane. In a single layer fill pan with cookie quarters. Pour remaining chocolate over everything making sure to fill crevices and tops of cookies. Take remaining candy cane dust and sprinkle on top. Let set in fridge for up to 1 hr, remove from pan and break into bark. Enjoy!