6 oz. chocolate-flavor candy coating (chopped)
3 oz. milk chocolate bar (chopped)
6 oz. vanilla-flavor candy coating (chopped)
3 oz. white chocolate baking squares (chopped)
1/4 cup ( about four) peppermint candy canes (crushed)
Baking sheet (should accommodate a 10 x 8 rectangle)
2 Small saucepans ( thick bottomed)or double boilers
Before You Start Line a large baking sheet with foil.
Let’s Make It! In a small saucepan or double boiler, melt chocolate-flavor candy coating and milk chocolate bar, stirring over low heat until smooth. Pour onto baking sheet and spread into a 10x8-inch rectangle; set aside. In another saucepan or double boiler, melt vanilla-flavor candy coating and white chocolate baking squares, stirring over low heat until smooth. Slowly pour white mixture over chocolate mixture on baking sheet. With a thin spatula, swirls white candy mixture into chocolate mixture. Shake baking sheet gently for even thickness. Sprinkle with crushed candy canes. Chill in refrigerator 30 minutes or until firm. Use foil to lift candy from baking sheet; break candy into pieces.
Katie’s Tid Bits *Try substituting milk chocolate, dark chocolate, and/or white chocolate baking squares with cocoa butter for candy coating.
Makes 1-1/4 pounds. Store in air tight container in the refrigerator for up to a week.
Or try this simpler recipe using white chocolate…..
What You Need
12 large candy canes
2 Lbs white chocolate ( chopped into 1/2-inch pieces)
1/2 tsp peppermint oil
Large baking sheet ( 11x 17 works well)
Knife or meat tenderizer and cutting board
Before You Start Line the baking sheet with parchment; set aside.
Let’s Make It!Using a chef's knife or meat tenderizer, cut or smash candy canes into 1/4" pieces. In the top of a double boiler, melt white chocolate, stirring constantly. Remove from heat as soon as the chocolate is melted. Stir candy cane and peppermint oil into the chocolate. Pour the mixture onto the prepared baking sheet; spread evenly. Refrigerate until firm, 25 to 30 minutes. Break into pieces, and serve.
Store in an airtight container in the refrigerator for up to 1 week.