Pretty swirls of peppermint adorn creamy white chocolate over rich dark chocolate for a time-honored traditional holiday favorite.
This is by far the easiest “candy” recipe a person can make! It’s very forgiving, unlike many candy recipes.
Be sure to remember to heat the chocolate slowly over lower heat to avoid chocolate bloom which occurs when the natural fats in the chocolate separate.
1 c. Crushed Peppermint Candies (Candy canes)
1 lb White Chocolate or “almond bark”
1 lb Dark Chocolate (Or 1 pkg Semisweet Chocolate Chips + 2 oz of Unsweetened Bakers Chocolate, Shaved + 1 T. Solid Shortening)
Melt the dark chocolate (or chocolate chips, bakers chocolate, shortening) in a double boiler. Melt the chocolate slowly or it will separate. Once melted and smooth, pour onto a parchment paper lined cookie sheet and set aside to harden.
While the chocolate is hardening, melt the white chocolate in a double boiler, once melted add 1/2 of the crushed candy cane pieces. If you want a really strong peppermint flavor add 1/2 tsp of peppermint extract to the white chocolate AFTER it’s melted completely. Pour over the hardened dark chocolate, while still soft sprinkle liberally with the remaining crushed candy cane pieces.
Let it cool completely in the fridge for at least an hour. Remove from fridge and break into pieces like peanut brittle. For gift giving, wrap the pieces in cellophane and attach a pretty ribbon or place in mason jars and decorate the jar, etc.
Love Peppermint? We do too! Check out this delicious Peppermint Popcorn Gift recipe as well . . .
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