Ingredients

The following ingredients have 2 Servings
  • 2 pounds white chocolate (use good quality, such as Guittard, chopped)
  • 1 cup colorful chocolate rocks
  • 1 cup caramel chocolate rocks
  • 1 cup slivered almonds
  • 1 cup peppermint grind (or crushed candy cane)
  • Sea salt

Instruction

  • Melt the chocolate in a double boiler. Add 2 inched of water to a medium saucepan or pot and bring to a gentle simmer.
  • Place a heat-safe bowl on top of the pot so that the bottom of the bowl is not touching the water. You want the steam from the water to warm the bowl.
  • Add the chopped chocolate to the bowl; stir occasionally with a spatula until melted and smooth.
  • Remove the bowl from the heat.
  • Combine candies and almonds in a large bowl. (Keep a small amount of peppermint for topping.)
  • Line a baking sheet with parchment paper.
  • Pour the chocolate into the candy/nut mixture. Gently stir together. Pour right away onto the parchment paper. Chill for about 10 minutes until slightly firm but not sticky.
  • Sprinkle with remaining peppermint candy and sea salt.
  • Place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle). It also freezes well!