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.
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)
- Line a cookie sheet with wax paper.
- 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.
- Pour the melted chocolate mixture into the prepared pan, and with an offset spatula spread evenly over the bottom.
- Crush your candy canes. You can do it in a food processor or in a sealed plastic bag with a rolling pin.
- Sprinkle half of the crushed peppermints over the chocolate layer. Refrigerate until completely hardened, about 1 hour.
- 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.
- Pour the white chocolate directly over the semisweet chocolate layer; spread evenly. Sprinkle the remaining crushed candy over the top.
- Refrigerate until completely hardened, about one hour.
- Remove from pan; break into small pieces to serve.