Adapted from Intermezzo
1 pound dark chocolate chips
1 pound white chocolate chips
1/2 teaspoon peppermint extract
3/4 cup crushed peppermint candies, such as Starlight mints
Line a 13 x 9 inch pan with foil. Set aside.
In top of a double-boiler or in microwave (I used the microwave), melt dark chocolate chips. Spread into prepared pan. Refrigerate until JUST ABOUT set, about 15-20 minutes. The just about part is important as this will help meld your chocolate together.
In top of a double boiler or in microwave, melt white chocolate chips. Stir in peppermint extract. Spread on top of dark chocolate. Sprinkle with crushed peppermint candies.
Refrigerate until set, about an hour. Remove from pan and break into pieces. Store at room temperature.
- Recipe courtesy of Cathy Pollak
by Chef Mark Shoup