• 8 ounces semisweet chocolate chips or other dark
chocolate broken in pieces
• canola oil
• peppermint extract
• 8 ounces white chocolate chips or other white chocolate,
broken into pieces
• 15 peppermint candies or equivalent candy canes,
crushed
Lightly grease a 9×9 inch pan and line with waxed paper.
Place semisweet chocolate and 1 teaspoon of canola oil in a double boiler over simmering water. Stir often. When the chocolate is melted, add 1/4 teaspoon of peppermint extract. Pour into the prepared pan and spread evenly. Refrigerate about an hour until completely hard.
Melt white chocolate and 1 teaspoon of canola oil in a double boiler over simmering water. Stir often. When all melted, add 1/2 tsp peppermint extract. Pour on the semisweet chocolate layer and spread evenly. Sprinkle the crushed candy; gently press down. Refrigerate until completely hardened. Remove from pan; break into small pieces.
