Ingredients

How to make it

  • Line an 11x17 inch baking sheet with parchment paper. Set aside.
  • Melt bittersweet chocolate in a heavy pot on low heat, stirring constantly. Stir in 4 drops peppermint oil or more to taste.
  • Spread chocolate evenly onto the prepared sheet. Chill until set, about 1 hour.
  • Melt white chocolate in a heavy pot on low heat, stirring constantly. Stir in remaining four drops of peppermint oil, then odd candy canes.
  • Spread white chocolate mixture over chilled dark chocolate, spreading to the edge of the pan. Chill until set, about 4 hours or overnight. Refrigerate until just before serving, then break into pieces and serve or package as gifts.
  • Will keep in the refrigerator for 3 weeks.

Reviews & Comments 1

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  • kayvee 6 years ago
    If you can find candy canes that are more like a butter mint consistency its even better! I found some in the generic giant eagle candy aisle this year, not so teeth breaking!
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