This recipe reminds me of getting chocolate for Christmas, and all things peppermint mocha! This is such a quick and simple recipe, and perfect if you want a small sweet treat to gift to teachers, friends, or neighbors!
SERVES [10-12]
YOU WILL NEED: Large sheet pan
INGREDIENTS:
•12 ounces dark chocolate
•12 ounces white chocolate
•1/2 teaspoon peppermint extract
•6 candycanes, crushed
DIRECTIONS:
1.) Line a sheet pan with baking parchment. Fill a large pot with about 2 inches of water and bring to a simmer. Then, reduce heat to low and place a heatproof bowl over the top. Add the dark chocolate and stir until melted, then add in the peppermint extract. Pour onto the prepared baking sheet, and spread to an even layer. Store in fridge for 25-30 minutes.
2.) Using the same double boiler used to melt the dark chocolate, melt the white chocolate. Pour over the set dark chocolate from the fridge, and then immediately top with the crushed candy canes. Store in the fridge for another 25-30 minutes, or until set.
3.) To serve, cut into large squares. Store in the fridge.
