12 oz. semisweet chocolate, chopped
12 oz. White chocolate, chopped
½ tsp. peppermint extract
Eight candy canes, crushed
- Line a baking sheet with parchment paper. Fill the bottom of a large pot with 3 inches of water and bring to simmer over medium heat. Reduce heat to low, then place a large heatproof bowl on top. Add semi-sweet chocolate and occasionally stir until chocolate has melted. Pour into prepared baking sheet and spread into an even layer with an offset spatula. Refrigerate until set, about 20 minutes.
- Over the same pot of barely simmering water, place another large heatproof bowl. Add white chocolate and stir until melted. Pour over set semi-sweet chocolate, then top immediately with candy canes. Refrigerate until set, about 20 minutes.
PREP TIME: 10 MIN
TOTAL TIME: 50 MIN