12 ounces good quality dark chocolate chips
16 ounces good quality white chocolate
1 teaspoon peppermint extract, divided
8-10 red and white peppermint candies, crushed
Line a 12 x 8 inch baking sheet with foil and lightly spray with canola oil.
In a double boiler heat dark chocolate over a low simmer until melted, add half of peppermint extract and stir. Pour onto baking sheet and spread evenly.
Let chocolate set up in fridge.
In a clean double boiler, heat white chocolate until melted and add remaining peppermint extract and stir to combine. Pour over top of dark chocolate layer and spread evenly.
Top with crushed peppermint candies and slightly press into chocolate layer.
Chill to set up.
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