Ingredients
Method
- Line the pan with parchment. Melt the dark chocolate in a microwave-safe bowl in 20-second bursts, stirring after each, just until smooth. Spread evenly in the pan.
- Refrigerate for about 8 minutes, until beginning to set but not completely hard. Melt the white chocolate gently in a clean, dry bowl in 15-second bursts, stirring often.
- Spread white chocolate over the dark layer and sprinkle with crushed candy canes. Press lightly to adhere. Chill for about 20 minutes, until firm.
- Lift out using the parchment and break or cut into 24 pieces.
Notes
Equipment: 8-inch square pan, parchment paper.
Serving size: 1 piece.
Store airtight in the refrigerator for up to 1 week. Keep chocolate and utensils dry to prevent seizing.
