Ingredients
50
50 servings
- •2 (12 ounce) packages milk chocolate chips
- •2 (12 ounce) packages white chocolate chips
- •2 teaspoons peppermint extract
- •8 peppermint candy canes, crushed, divided
Instructions
- Gather all ingredients and line a 12x18 inch jelly roll pan with aluminum foil.
- Melt the milk chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 5 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Stir in the peppermint extract. Spread the chocolate evenly in the prepared pan; chill until set, about 30 minutes.
- Meanwhile, melt the white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 5 minutes. Stir in 1/4 cup of the crushed candy canes. Spread the white chocolate mixture evenly over the milk chocolate. Sprinkle the remaining candy cane pieces evenly over the white chocolate layer.
- Chill until set, about 1 hour. Break into small pieces to serve.
Nutritional Facts
Per 50 servings
- Calories: 167
- Carbohydrate: 20g
- Fat: 9g
- Protein: 2g
- Sugar: 18g
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