1 10 Oz. Bag dark chocolate chips
1 11 Oz. Bag white chocolate chips
1 Tsp. Pure peppermint extract
2 Candy Canes, crushed
2. Put the dark chocolate chips in a microwave safe glass measuring cup. Put in microwave for 30 second intervals (stirring in between) until melted and smooth. (should take 3 – 4 rounds)
rectangle. Put in the refrigerator for 15 minutes.
6. Remove the baking sheet from the fridge and pour on the white chocolate. Using a spoon or spatula spread it out to cover the entire dark chocolate base. The warm white chocolate will slightly melt the dark chocolate so gently swirl it with a spoon making a pretty swirl design and stay on the top of the dark chocolate. (You don’t need to push hard to penetrate the bottom layer of chocolate.) Sprinkle with the crushed peppermint and press gently so it adheres to the chocolate. Put in the fridge for at least 15 minutes to harden.
NOTE: Fast, easy and delicious! What more do you want when making candy! While you can make this any time, it is always whipped up at Christmas for my niece, Carly. She loves her peppermint…takes after her grandmother!
Feel free to use more crushed candy canes or plain peppermint hard candies as a topper. Over the years, I’ve seen lots of solid white chocolate on top with just the red candy cane sprinkled over it but to shake it up and move even faster, I swirl my chocolates together. It adds interest and no flavor is spared.
You can put these on a platter and wrap up in cellophane with a big bow or put a couple of pieces in individual bags and gift them at work.
Since this only has a couple of ingredients, be sure to use the best chocolate and peppermint extract you can find. I use Ghirardelli Dark Chocolate Chips and their White Chocolate chips. Be sure to let the white chocolate cool a couple of minutes so it doesn’t complete melt the dark chocolate. You just want the very top of the dark chocolate to soften so it swirls into the white chocolate…so pretty!
And there you have it: Christmas Candy in a flash!