-
1
Line a baking sheet with aluminum foil; about 11x17 size pan, depending on desired thickness of candy.
-
2
Place peppermint candy in heavy duty plastic food storage bag.
-
3
Crush candies using kitchen mallet.
-
4
Set crushed candy aside.
-
5
Microwave white chips in medium, uncovered, bowl for about 1 minute; stir.
-
6
The chips may still hold there shape but should smooth when stirred.
-
7
If needed, microwave an additional 10 - 15 seconds until chips are melted.
-
8
Stir 1/4 tsp of peppermint extract into melted white chips.
-
9
Spread melted white chips on prepared baking sheet.
-
10
Let stand for 2 - 5 minutes.
-
11
Don't let the white chocolate sit too long or the dark chocolate will not stick to it very well and the finished product will taste good but not be as pretty.
-
12
Microwave semi-sweet chocolate chips in medium, uncovered, bowl for about 1 minute; stir.
-
13
The chips may still hold there shape but should smooth when stirred.
-
14
If needed, microwave an additional 10 - 15 seconds until chips are melted.
-
15
Hold a small to medium strainer over the melted semi-sweet chocolate and pour crushed peppermint candy into strainer.
-
16
Shake strainer to release all the smaller peppermint candy pieces; save the larger pieces of candy for sprinkling on top.
-
17
Pour melted semi-sweet chocolate on top of melted white chips and spread until desired thickness.
-
18
If you want a layered effect spread carefully to not mix the chocolates.
-
19
If you want a marbled or swirled effect then stir it up a little or swirl the spatulal standing up over the two layers of chocolate.
-
20
Sprinkle the reserved peppermint candy pieces on top; press or pat lightly into chocolate.
-
21
Let cool until hardened; you can place in the fridge to speed up the process.
-
22
Once cooled, break into desired sized pieces and enjoy.
