* 16 ozs. dark chocolate, chips or bars (I use Ghirardelli 60% Cocoa Bittersweet Chocolate - available in most grocery store baking sections)
* 16 ozs. white chocolate, chips or bars (I use Ghirardelli or Nestle)
* 1 1/2 tsp. peppermint extract
* 6 candy canes
* parchment paper
Directions
Line cookie sheet with parchment paper and spray. You may also use a silicone mat on a cookie sheet. Place candy canes in Ziploc bag and crush into small pieces with a meat tenderizer, rolling pin, or whatever you have on hand.
Melt dark chocolate in double boiler (I use a sauce pan with 2 inches of boiling water with a glass bowl sitting in pan-do not let water touch bowl). Add 1/2 tsp. peppermint extract once chocolate is melted smoothly. Once combined, spread dark chocolate onto cookie sheet and let cool completely. You may place in refrigerator for 10-15 minutes.
Melt white chocolate in double boiler/glass bowl. Add 1 tsp. peppermint extract to melted chocolate. Spread white chocolate over dark chocolate layer (if you spread too much they may run together - never fear, it still tastes amazing!) If you are chilling the dark chocolate in the fridge, simply use a paper towel to remove any moisture that may have collected on top while cooling. Once white chocolate is spread over dark chocolate, sprinkle crushed candy canes over entire surface. Press down lightly to ensure that larger chunks stick.
Let cool completely (either on counter or in refrigerator) and then break into small pieces. Enjoy!!
