- 12 ounces milk chocolate chips
- 12 ounces white chocolate chips
- 2 teaspoons vegetable oil, divided
- 1 teaspoon peppermint extract
- 5-9 candy canes, crushed
Place the milk chocolate chips and 1 teaspoon of the oil in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid burning the chocolate. Pour the melted chocolate into the foiled cookie sheet and spread evenly. Refrigerate until completely hardened, about 1 hour.
Put peppermint candies in heavy-duty plastic bag. Crush candies using a meat cleaver or heavy object. Set aside
Repeat steps, place the white chocolate and the remaining 1 teaspoon vegetable oil in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid burning. When the chocolate is melted, stir in the remaining 1 teaspoon peppermint extract. Pour the white chocolate directly over the white chocolate layer; spread evenly. Sprinkle the crushed candy canes over the top and gently press in. Refrigerate until completely hardened. Remove from pan; break into small pieces to serve. Merry Christmas and Enjoy!