I made this a couple weeks ago, but I’ve got leftover chocolate and candy canes, so I think it’ll be making a New Year’s Eve appearance.
You’ll need chocolate. I just get plain old almond bark from the grocery store, but you could always use chocolate chips as well.
I like to use milk and white chocolate.
Heat up a double boiler – put water in the pot, bring to a boil, and place a pan (or metal bowl) on top w/chocolate in it.
I ended up using about 12 oz. of each chocolate (1/2 the package)
While the chocolate starts to melt, crush about 4 candy canes. I don’t have a meat tenderizer, so I used this:
Candy cane dust.
Melt the chocolate until it’s nice and smooth. Yum.
Then pour in onto a cookie sheet. Ideally you want to line it with wax or parchment paper. But I didn’t have any, so I didn’t.
Smooth it over with the spatula, then pop the pan into the freezer for a few minutes to harden the chocolate.
Repeat the melting process with the while chocolate.
Take the pan out of the freezer.
Pour the white chocolate over the top.
Try to spread it around without making it look gross. Like that lower left corner there.
Then lick the spatula. It’s required, I swear.
Then sprinkle the candy cane pieces over the still-soft chocolate. If you want it even more peppermint-y, you could mix some candy cane bits into the melted chocolate and again over the top. This is also much easier and faster if you only do one layer.
Pop it back in the freezer for about 15 minutes or until hardened. Then, grab a small knife.
And break it up into bite-sized pieces.