Can I start by saying I hard a really hard time photographing this? Lol. Because it kept melting! I thought it had cooled off enough here in Florida to be able to have chocolate out, but I was wrong.
Every time I would touch it, it would smudge. So then I would have rotate the piece, and it would smudge again… Then the candy cane pieces started melting… Goodness!
Obviously I got it done eventually.
This is one of my all-time favorite Christmas treats, not only to eat but to make.
It is incredibly easy to make and takes almost no time. Please don’t buy it from William’s Sonoma at their 500% markup or whatever they use, it’s insane when it is so easy to make.
You can totally just use white chocolate and skip the dark if you want to make it even easier and certainly you can make it thicker by using more chocolate or not spreading it so thin.
- 2 3.5oz bars of dark chocolate, I like ghiradelli's 75%
- 1 12oz bag white chocolate chips
- 6 candy canes, crushed
- Cover a baking sheet (I usually use a rimmed one but it's not entirely necessary) with parchment or use a silpat.
- Melt the dark chocolate in a double boiler, stirring until smooth.
- Spread into an even layer on the baking sheet and stick in the freezer until firm.
- Melt the white chocolate in the double boiler or over low heat, stirring constantly so it doesn't scorch.
- Once the chocolate is melted, pour onto the dark chocolate and quickly spread into a even layer.
- Sprinkle crushed candy canes evenly over the top, place in the fridge to harden.
- Once hard, about 20 minutes, break into pieces and eat!
- Huckleberry Plum Pie - January 1, 2017
- Fresh Mango Sorbet - July 17, 2016
- Steak Caesar Salad - June 8, 2016
