This can be customized in many ways. You can decorate with a variety of chocolate drizzles (white, dark, milk), use a variety of peppermint etc. It’s up to you how you want to make it your own!
Ingredients
- 8 ounces high-quality semisweet (dark) chocolate, broken into pieces – if you don’t care for dark chocolate you can use white or milk
- 2 teaspoons canola oil, (separate)
- 1/2 teaspoon peppermint extract, (separate)
- 8 ounces high-quality white chocolate, broken into pieces – you can also use white chocolate chip morsels
- 25 peppermint candies, crushed – any kind (canes, mints, etc.)
Directions
- Lightly grease (or spray) a 9×9 inch pan and line with waxed parchment paper.
- Place the semisweet chocolate and 1 teaspoon of the canola oil in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. When the chocolate is melted, stir in 1/4 teaspoon of the peppermint extract. Pour the melted chocolate into the prepared pan, and spread evenly over the bottom of the pan. Sprinkle half of the crushed peppermints over the chocolate layer. Refrigerate until completely hardened, about 1 hour.
- Place the white chocolate and the remaining 1 teaspoon canola oil in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. When the chocolate is melted, stir in the remaining 1/4 teaspoon peppermint extract. Pour the white chocolate directly over the semisweet chocolate layer; spread evenly. Sprinkle the remaining crushed candy over the top and gently press in. Drizzle with melted chocolate for decorative effect.
- Refrigerate until completely hardened. Remove from pan and break into small uneven pieces to serve.
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