Here’s one instance where the bark is not worse than the bite. In fact, it’s devilishly delicious and a snack that won’t go stale. You can also package it and put it in your loved ones stocking for a budget friendly stuffer.

For best results you will need a double boiler.

Ingredients

1 pound semisweet chocolate, broken into pieces

1 pound white chocolate, broken into pieces

2 teaspoons canola oil, divided

1 teaspoon mint or peppermint extract, divided

½ cup candy canes (about 5-7)

Instructions

1. Line a cookie sheet with wax paper.

2. Place the semisweet chocolate and 1 teaspoon of the canola oil in the top of a double boiler (so you can melt the chocolate without burning it) over barely simmering water, stirring frequently and scraping down the sides with a rubber spatula. When the chocolate is melted, stir in 1/2 teaspoon of the peppermint extract.
3. Pour the melted chocolate mixture into the prepared pan, and with an offset spatula spread evenly over the bottom.
4. Crush your candy canes. You can do it in a food processor or in a sealed plastic bag with a rolling pin.
5. Sprinkle half of the crushed peppermints over the chocolate layer. Refrigerate until completely hardened, about 1 hour.
6. Place the white chocolate and the remaining 1 teaspoon canola oil in the top of a double boiler over barely simmering water, stirring frequently and scraping down the sides with a rubber spatula (just like before). White chocolate has the tendency to scorch easier than semisweet, so watch with caution. When the chocolate is melted, stir in the remaining 1/2 teaspoon peppermint/mint extract.
7. Pour the white chocolate directly over the semisweet chocolate layer; spread evenly. Sprinkle the remaining crushed candy over the top.
8. Refrigerate until completely hardened, about one hour.
9. Remove from pan; break into small pieces to serve.

 

-Arianna Schioldager