Layered white and dark chocolate topped with crushed peppermint candies. A wonderful holiday treat to give family and friends!
Course: Dessert
Cuisine: American
Servings: 2lbs. candy
Ingredients
1lb. good-quality semi-sweet chocolatechopped into 1/2-inch pieces
1lb. good-quality white chocolatechopped into 1/2-inch pieces
6candy canesor 20-24 round hard peppermint candies, crushed
Instructions
Line a baking sheet with aluminum foil, shiny side up; smooth out any wrinkles.
Melt the dark chocolate over a double boiler until smooth. Spread (with the back of a spoon or an offset spatula) into a thin, even layer on the prepared baking sheet. (Note: The chocolate will not spread all the way to the edges.) Place in freezer to harden, approximately 20-30 minutes.
Melt the white chocolate over a double boiler until smooth. Spread (with the back of a spoon or an offset spatula) on top of the dark chocolate layer. Working quickly before the white chocolate sets, sprinkle the crushed candy canes on top and gently press into the chocolate. Refrigerate until hard and set, at least 2 hours.
Bring candy to room temperature; then break or cut into pieces. Store in an airtight container between sheets of foil, waxed or parchment paper.