Description
A delightful and easy-to-make festive treat combining smooth layers of rich chocolate with refreshing crushed candy canes.
Ingredients
Scale
- 12 ounces white chocolate, coarsely chopped and divided
- 6 ounces semi-sweet or bittersweet chocolate, coarsely chopped
- 1 and 1/2 teaspoons vegetable oil or coconut oil, divided
- 1/2 teaspoon peppermint extract, divided
- 2–3 regular-size candy canes (24-36g total), crushed
Instructions
- Prepare the Pan: Line an 8 or 9 inch square baking pan with parchment paper or aluminum foil, leaving an overhang on the sides for easy removal later.
- Bottom Layer: In a microwave-safe bowl, melt 6 ounces of white chocolate with 1/2 teaspoon of oil in 20-second increments, stirring until smooth. Stir in 1/4 teaspoon peppermint extract, then pour the mixture into the prepared pan and refrigerate for 10-15 minutes until set.
- Middle Layer: Melt the semi-sweet chocolate with the remaining 1/2 teaspoon of oil in the same bowl, stirring in the remaining 1/4 teaspoon of peppermint extract once melted. Pour this layer over the white chocolate and refrigerate for another 10-15 minutes to set.
- Top Layer: Melt the remaining white chocolate with the last 1/2 teaspoon of oil, then pour it over the semi-sweet chocolate and spread evenly. Sprinkle with crushed candy canes.
- Final Chill: Refrigerate for about 1 hour until fully set. Remove from the pan and break into pieces.
Notes
Store in an airtight container at room temperature or in the fridge for up to two weeks. Can be frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 20g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg