- Yield: 24 pieces
- Cook: 30 minutes
- 2cups semisweet chocolate chips
- 2cups white chocolate chips
- 1/2cup crushed peppermint candy
- Line a large baking sheet with foil. Place 2 cups of semisweet chocolate chips in a small heatproof bowl set on top of a pot of hot water. Melt chocolate, stirring often. Spread over foil about 1/4-inch thick. Refrigerate until firm. Place 2 cups of white chocolate chips in a small heatproof bowl set on top of a pot of hot water. Melt chocolate, stirring often. Pour over chilled dark chocolate. Sprinkle 1/2 cup crushed peppermint candy on top. Refrigerate until firm. Break into irregular pieces. Makes about 24 pieces.
Recipe by Helen Wolt, a food writer in Colorado Springs, Colo.