This is great to give as gifts for the holidays. I’ve given it to my friends at IHES for the past few years and they’ve enjoyed it! You can make it a week ahead of time and store it in the refrigerator to avoid the inevitable last minute rush. But, what would Christmas be without a bit of yelling and a good migraine or two.
12 oz. pkg. chocolate chips
12 oz. pkg. white chocolate chips
½ tsp peppermint extract
½ cup peppermint candy, crushed
Preheat oven to 250 degrees. Line a 9 x 13 pan or cookie sheet with foil and spray with Pam. Pour the chocolate chips in an even layer on the foil. Place in oven for 5 minutes, or until melted. Remove from oven and spread with spatula. Place in refrigerator until cold and firm – about 20 minutes. Melt white chocolate chips and stir in extract. Let cool 5 minutes. Pour over chocolate layer and quickly spread to cover. Sprinkle with candy and chill until both layers are firm.
Lift foil out of pan and trim edges. Cut in 2 inch pieces or break into small pieces. Chill in covered container. Makes about two pounds.
