Ingredients
The following ingredients have 24 Servings
- 2 cups Semi-Sweet or Dark Chocolate (high-quality*)
- 2 1/2 cups White Chocolate (high-quality*)
- 1/4 teaspoon Peppermint Extract
- 1/2 cup Crushed Candy Canes
- *Notes:
- High-quality makes a difference. I used Ghirardelli white melting wafers but you can use any high-quality white chocolate bar or chips. If using chips
Instruction
- To slowly melt the chocolate, use double-boiler method or microwave.
- If using a microwave, start with a heatproof bowl. Cook at only 50% power or use defrost setting. This ensures that it doesn't burn. Also, cook the semi-sweet chocolate in only 30-second increments, stirring well after each cooking interval. After chocolate is melted, stir in peppermint extract.
- Once chocolate is melted, pour on waxed paper or parchment paper lined baking sheet or pan. I use a small quarter baking sheet but you can use any type of baking pan, such as a 9-inch square pan.
- Chill the chocolate before pouring on white chocolate. Place in freezer for 10 minutes or refrigerator for about 15-20 minutes or until mostly set.
- Repeat with white chocolate. It is especially important to reduce the microwave power to reduce the heat with white chocolate as it can burn easily. Cook in 30-second increments, remove the bowl and vigorously stir the chocolate until it is completely melted. Repeat
- Pour melted white chocolate over top of chocolate and evenly spread. Top with crushed candy canes while the white chocolate is still melted. Place in freezer or refrigerator to set.
- Store completely covered in refrigerator or at room temperature. I prefer to keep mine in the refrigerator and take out just before serving or giving as a gift.
- Cut into squares or triangles with sharp knife ensuring to cut completely through all layers.
