Recipe courtesy of Chef Melissa Walnock, lecturing instructor, baking and pastry arts, CIA, Hyde Park
Makes one 10” x 15” sheet, about 20 pieces
½ cup crushed candy canes
⅛ tsp peppermint oil
¾ cup (8 oz) dark chocolate candy melts
¾ cup (8 oz) white chocolate candy melts
Line a 10” x 15” baking sheet with parchment paper. In separate bowls, melt the dark and white chocolate candy melts. Mix the peppermint oil into the dark chocolate.
Pour the dark chocolate on the sheet pan. Spread with an offset palette knife to an even thickness. Let set at room temperature (about 15 minutes).
When the dark chocolate has set, spread the white chocolate on top of the dark in an even layer. (This should be done immediately or no more than 1 hour after the dark chocolate has set.) Sprinkle the crushed candy canes uniformly on the surface of the white chocolate before it sets. Allow to set at room temperature for at least 1 hour. Break in pieces to serve.