Another quick and easy holiday staple -
I like uisng the 2 types of chocolate for a more festive touch~ Well that and I really dont like much white chocolate!!
17 ounces good-quality white chocolate (finely chopped )
35 red-and-white-striped hard peppermint candies, coarsely crushed (about 6 ounces)
7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 tablespoons whipping cream
3/4 teaspoon peppermint extract
Line an 11-by-17-inch baking sheet with parchment, and set aside.
In the top of a double boiler, melt white chocolate, stirring constantly.
Stir pieces of candy and peppermint oil into the melted chocolate.
Remove from heat, and pour the mixture onto the prepared baking sheet; spread evenly. Chill until firm, 25 to 30 minutes.
While chilling melt the dark chocolate in a nother bowl and then when the white chocolate mix is fir - spread the dark over the top - Chill until firm, 25 to 30 minutes.
Break into pieces, and serve. Store in an airtight container in the refrigerator for up to one week.
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