Ingredients
Scale
- 8 ounces white chocolate chopped
- 2 teaspoons vegetable oil divided
- 1/2 teaspoon peppermint extract
- 8 ounces semi-sweet chocolate chopped
- 1/4 cup candy cane pieces
Instructions
- Line a baking sheet with parchment paper or a silicon mat.
- Add the white chocolate chips and 1 teaspoon of the vegetable oil to a microwave safe bowl. Heat at 50% power for one minute then stir well. Continue to heat at 50% power for 20 second intervals, stirring after each heating until the chocolate is melted. Stir in the peppermint extract then spread evenly in a thin rectangle on the prepared parchment paper.
- In another clean microwave safe bowl, add the semi-sweet chocolate and the remaining 1 teaspoon of vegetable oil. Heat at 50% power for one minute then stir well. Continue to heat at 50% power for 20 second intervals, stirring after each heating, until completely melted.
- Pour the semi-sweet chocolate over the white chocolate and use an offset spatula to spread evenly to cover. Immediately sprinkle with the candy cane pieces.
- Freeze or refrigerate until completely hardened, about 20 min, then break in to pieces as large or as small as you’d like them.
- Store in an airtight container in the refrigerator for up to a month. Can be kept at room temperature if your house is not too hot or humid.
- Prep Time: 10
- Cook Time: 2