Skip to main content


Servings: Makes 1 large sheet

Ingredients

1 pound chopped bittersweet chocolate

1 pound chopped white chocolate

8 drops peppermint oil

3/4 cup chopped candy canes

Method

Line an 11 x 17-inch baking sheet with parchment paper. Adjust amounts for different sized cookie sheets. Set aside.

Melt bittersweet chocolate in a heavy pot on low heat, stirring constantly. Stir in 4 drops peppermint oil or more to taste.

Spread chocolate evenly onto the prepared pan. Chill until set, about 1 hour.

Melt white chocolate in a heavy pot on low heat, stirring constantly. Stir in remaining four drops of peppermint oil, then add candy canes.

Spread white chocolate mixture over chilled dark chocolate, spreading to the edge of the pan. Chill until set. Break into pieces and serve.

Report an error
Comments

The Globe invites you to share your views. Please stay on topic and be respectful to everyone. For more information on our commenting policies and how our community-based moderation works, please read our Community Guidelines and our Terms and Conditions.

We’ve made some technical updates to our commenting software. If you are experiencing any issues posting comments, simply log out and log back in.

Discussion loading… ✨

Combined Shape Created with Sketch.

Combined Shape Created with Sketch.

Thank you!

You are now subscribed to the newsletter at

You can unsubscribe from this newsletter or Globe promotions at any time by clicking the link at the bottom of the newsletter, or by emailing us at privacy@globeandmail.com.