“To crush candy canes, place candies in zipper-style plastic bag. Crush with rolling pin or meat mallet. Or, process in food processor, using pulsing action.”
READY IN:
5mins
SERVES:
10
YIELD:
1 pound
UNITS:
US

Ingredients Nutrition

  • 6 squares baker's semi-sweet baking chocolate
  • 6 squares of baker's premium white baking chocolate
  • 1 cup crushed candy cane (about 10)

Directions

  1. Microwave semi-sweet and white chocolates in separate medium microwavable bowls on HIGH 2 minutes or until almost melted, stirring halfway through heating time. Stir until completely melted.
  2. Stir ½ cup of the peppermint candies into each bowl. Alternately spoon melted chocolates into wax paper-lines cookie sheet. Swirl chocolates together with knife to marbleize.
  3. Refrigerate 1 hour or until firm. Break into pieces.

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