Makes one 10x15-inch sheet
Ingredients
- 8 ounces (1/2 cups) candy canes (crushed)
- 1/8 teaspoon peppermint oil
- 8 ounces (3/4 cup) dark chocolate, tempered, or dark chocolate candy melts, melted
- 8 ounces (3/4 cup) white chocolate, tempered, or white chocolate candy melts, melted
Directions
- Line a 10×15–inch sheet pan with parchment paper.
- Place the candy canes in a heavy plastic bag. Crush lightly with a rolling pin.
- Mix the mint oil into the dark chocolate.
- Pour the white chocolate on the sheet pan. Spread with an offset palette knife to an even thickness. Let set at room temperature.
- When the white chocolate has set, spread the dark chocolate on top of the white in an even layer. This should be done immediately, or no more than 1 hour after the white chocolate has set.
- Sprinkle the crushed candy canes uniformly on the surface of the dark chocolate before it sets.
- Allow to set at room temperature for 1 hour or longer.
- Break in pieces to serve.
