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Ingredients
- 12 ounces, weight Semi-Sweet Chocolate Chips
- 2 teaspoons Peppermint Extract (optional)
- 12 ounces, weight White Chocolate Chips
- 1 Tablespoon Whole Milk (optional)
- 30 whole Round Peppermint Candies, Unwrapped And Crushed
Method
- 1. Line a 9 x 12 baking dish with parchment paper (or you can use a similar sized decorative silicon mold).
- 2. Use a double boiler with simmering water in the bottom to melt the semi-sweet chocolate. Stir in peppermint extract. Spread the chocolate into the mold or dish to create a thin, even layer.
- 3. Quickly clean out the double boiler pan (unless you are lucky enough to have two), then repeat step 2 and melt the white chocolate. If it doesn't melt well, try stirring in the milk. By this point the dark chocolate should be cooled, but not firm. Assuming it is, spread the top with white chocolate.
- 4. While the white chocolate is still melted, sprinkle the candies over the top and gently press them in place.
- 5. Refrigerate for at least 2 hours before breaking into pieces. Store in an airtight container. Makes 6 candy bars.
