8 oz semisweet chocolate ((bars, chips, discs, etc.))
8 oz white chocolate ((discs, bars etc. (use real white chocolate))*)
1 Tablespoon salted butter (divided)
½ teaspoon peppermint extract (divided)
¼ teaspoon vanilla extract (divided)
1 cup crushed candy canes
Instructions:
Line an 8x8” pan with wax paper (or foil), or put a silicone baking mat on a baking sheet. Do not grease.
In a double boiler, melt semisweet chocolate and ½ TBS butter until smooth.
Remove from heat and add ¼ tsp peppermint extract and ⅛ tsp vanilla extract, stir to combine. The mixture will begin to thicken when the extracts are added, so work quickly.
Spread mixture into the bottom of the prepared baking dish in an even layer or spread the mixture in an 8” square onto a silicone baking mat (do not cover the entire baking mat with chocolate - it should be about ½ inch thick).
Place in the freezer to harden for at least 15 minutes. It’s important that this layer is hardened so it does not mix in with the top layer of white chocolate.
Once the dark chocolate is hardened, melt the white chocolate and ½ TBS butter in a double boiler until smooth.
Stir in ¼ tsp peppermint extract and ⅛ tsp vanilla extract.
Quickly spread the white chocolate over the hardened semisweet chocolate. Do this carefully, you want to try to spread it evenly on the first try, because the warm white chocolate will cause the semisweet chocolate underneath to melt and it will mix into the white chocolate if you’re not careful.
Sprinkle with crushed candy canes and gently press them into the top so they stick.
Return to freezer until hardened.
Break into pieces by hand or use a knife to cut more uniform pieces.
Store in an airtight container in the refrigerator or freezer.