December 24th, 2012
Recipe and Styling by Paula Bowman
Line a rimmed sheet pan with parchment paper and set aside.
Place milk or semi-sweet chocolate chips in a bowl set over a saucepan of gently simmering water. Stir occasionally until melted. Be careful not to let any water come in contact with chocolate or it will seize. Combine with the finely crushed peppermint pieces and stir well. Pour chocolate mixture onto prepared sheet pan and smooth evenly and thinly with a silicone or offset spatula. Transfer to freezer and chill until set, about 5 minutes.
Place white chocolate in a small clean bowl set over a saucepan of gently simmering water. Stir occasionally until melted. Spread white chocolate on top of the chilled chocolate mixture and smooth evenly, being careful to work quickly and gently or the milk chocolate will run into the white. Sprinkle larger candy canes pieces on top, pressing gently so they stick. Chill in refrigerator or freezer until firm and break or cut into pieces. Store tightly sealed in refrigerator until ready to use.