Anyway, I've had this stuff on the brain for a while now, after buying the ingredients and I thought I would share the recipe.
Some people make it with just white chocolate but I like to add a layer of melted semi-sweet chocolate on the bottom as well. What can I say, I'm an equal opportunity chocolate lover. :-)
I originally got the recipe for just the white part from Beth's blog and then improvised by adding the chocolate chocolate.
Anyway, here's how I do it.
What Ya Need:
1 Box 12 Candy Canes (peppermint only)
4 boxes (2 lbs.) Baker's white chocolate
1 12 oz. bag semi-sweet chips
1/2 teaspoon of peppermint extract
First, line a cookie sheet (one with sides) with wax paper.
Next, unwrap your candy canes and put them in a ziplock baggie. Seal it and go out to your garage and get a hammer or a mallet and smash those candy canes! Great stress reliever, y'all!
Now unwrap the white chocolate and break it into rectangles and put into the top pan of a double boiler.
Next, melt the chocolate chips in a microwave safe bowl. Start with 45 seconds then stir and do 30 seconds a few more times until melted smooth. USE A HOT PAD! Bowl will be hot.
Heaven in a bowl...
Once it's melted, pour it into paper-lined cookie sheet and spread evenly. You can refrigerate the chocolate if you want to so that it's more solid when you add the white chocolate mixture but you do not have to. I've done it both ways and either is fine.
After that is done, boil water for the double boiler and melt the white chocolate. Once melted add the smashed candy and the peppermint extract (do NOT forget extract, it's just NOT as good without, trust me).
Pour white chocolate mixture over chocolate layer and spread evenly. Careful again - pot will be SUPER HOT!
Refrigerate for at least an hour or overnight. Break into pieces and try not to eat it all in one day. OR. give as gifts! :-D
You can also store it in your fridge for up to a week but it would NEVER last that long around here...