“A delicious after-dinner treat OR package in festive tins for a special gift! Chilling is not included in the timing.”
READY IN:
20mins
YIELD:
1 large sheet
UNITS:
US

Ingredients Nutrition

  • 1 lb chopped bittersweet chocolate (belgian is best)
  • 8 drops aromatherapy peppermint extract (from health food store) or 8 drops peppermint extract
  • 1 lb chopped white chocolate (Belgian if possible)
  • 14 cup chopped candy cane

Directions

  1. Line 11 X 17 inch baking sheet with parchment paper& set aside.
  2. Melt dark chocolate in a heavy pot over low heat, stirring constantly.
  3. Stir in 4 drops of peppermint oil.
  4. Spread chocolate evenly onto the prepared sheet& refrigerate until set, about 1 hour.
  5. Melt white chocolate in a heavy pot over low heat, stirring constantly.
  6. Stir in 4 drops of peppermint oil followed by candy cane pieces.
  7. Spread white chocolate mixture over chilled dark chocolate, spreading to the edge of the pan.
  8. Refrigerate until set, about 4 hours or overnight- up to 3 weeks.
  9. Break into pieces and serve or package as gifts.

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