bags semi-sweet chocolate chips or 24 oz.
oz (1 bag) white chocolate chips
box peppermint candy canes
1. Prepare the pan: line a sheet pan with parchment paper or waxed paper. 2. Over a double boiler slowly melt the semi-sweet chocolate. When it is thoroughly melted and smooth remove it from the heat. 3. Pour the chocolate into the prepared pan and smooth it to cover the entire surface with an offset spatula or palette or icing knife. 4. Remove the wrappers from 6 candy canes (or more if you like). On a protected surface break up the canes, pounding them until pulverized but with chunks still visible. I use a sheet pan and cover the candy with waxed paper. I then pound them gently with a hammer through the paper. Large, small and dustlike pieces all add to the overall effect. 5.Melt the white chocolate the same way. When the dark choc. is set drizzle the white chocolate over the top of it. 6. Before the white chocolate sets, sprinkle the peppermint candy over the surface of the candy, pressing any larger pieces into it as needed. Let set completely before moving. I use the refrigerator to speed up the process but onver it all with waxed paper to prevent any moisture from gathering on the surface. 7. When completely set and hard, lift the bottom waxed paper and peel the chocolate layers off of it, breaking the candy into smaller pieces as you go. Package in a glass jar or cellophane bags to give as gifts.