Ingredients

The following ingredients have 4 Servings
  • 12 oz baking chocolate (good quality; cut into small pieces; note 1)
  • 2 teaspoons coconut oil (divided; note 2)
  • 1 teaspoon peppermint extract (divided)
  • 12 oz white baking chocolate (good quality; cut into small pieces)
  • 2 candy canes (large; chopped into small pieces)

Instruction

  • Prepare - Spread a piece of parchment paper on a baking sheet. To get your parchment to stick to your baking sheet, spray with oil and press it to stick.
  • Dark chocolate layer - In a double boiler, add the dark chocolate, 1 teaspoon coconut oil, and ½ teaspoon peppermint extract. Stir frequently until melted and smooth.Then, pour onto the prepared parchment-lined baking sheet. Smooth with a spatula. Refrigerate for 30 minutes- 1 hour.
  • White chocolate layer - Melt the white chocolate in the double boiler with 1 teaspoon coconut oil and ½ teaspoon peppermint extract, stirring frequently until completely smooth.Pour over the brown chocolate layer, and work quickly, smoothing with a spatula.
  • Add candy cane - Sprinkle with the chopped candy cane.
  • Chill overnight - Refrigerate overnight, then cut into bite-sized pieces.