Put the dark chocolate in a microwave safe bowl and microwave for 1 minute. Take it out and stir. Put it back in for 15 seconds, take it out again and stir. If the chocolate is not completely melted and pourable, put it back in for 15 second intervals until it is. I use a silicone spatula for the stirring. Be careful not to overheat your chocolate or it can burn and seize up.
Pour the chocolate out onto a parchment lined baking sheet. Spread it evenly into approximately an 11x8 rectangle.
Melt the white chocolate the same way. Be careful, white chocolate is temperamental and reacts badly to too much heat. Stir a little of the crushed peppermint into the white chocolate.
Pour the white chocolate over the warm dark layer, and, working quickly, spread it out evenly over the top.
Sprinkle the crushed candy canes evenly over the hot white chocolate, pushing down slightly so they will adhere once the chocolate is cooled and cut.
Set aside to firm up at room temperature. When it is firm, cut or break into pieces. Some of the pieces may fall apart a little bit, don't worry, no one will care. If you want more even cuts, cut it while at room temperature, and use a sharp knife dipped in very hot water (and then dried) for each cut. Otherwise, hack away at it. The taste will be the same either way!
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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