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1
Heat oven to 250F degrees.
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2
Take a 9 x 13 baking sheet, line with foil, then coat with non stick spray.
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3
Pour dark chocolate wafers onto sheet and bake in the oven for five minutes or until slightly melted.
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4
Using an offset spatula, smooth out chocolate into an even layer.
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5
Refrigerate for at least a half an hour.
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6
Crush your peppermint candies, if you had not already done so.
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7
I state a generous half a cup as mine resembled a heaping cup of pre-crushed candies.
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8
Here I used a pestle and mortar, but I've heard using coffee bean grinders work just as well.
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9
Melt your white chocolate.
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10
I don't have a double broiler, so I modify this by using a small (or medium) glass mixing bowl affixed on top of a pot filled with an inch of water, just slightly below boiling.
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11
As long as the bowl doesn't touch the bottom of the pan, it'll work.
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12
Keep stirring until the white chocolate is smooth in consistency.
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13
Remove from heat and stir in the peppermint extract.
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14
We let the white chocolate cool slightly to prevent it from melting the dark.
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15
Working quickly, spread the peppermint white chocolate mixture on top of the dark chocolate.
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16
Top with the crushed peppermints and refrigerate for another half hour.
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17
Separate with a knife, serve and enjoy!
