Also I used Almond bark for the bottom layer so that it would set nice and hard. You don't have to do this, you can temper your bottom layer of chocolate or just keep the final product in the fridge so it won't get too soft.
5 Candy Canes (I used 3 red and white and 2 red, green and white just for some extra color)
16 oz Almond Bark or baking chocolate
16 oz White chocolate chips
You will also need:
A double boiler and a cookie sheet lined with parchment paper.
Begin by crushing up the candy canes, I took 2 of the red and white candy canes and crushed them up to a really fine powder.
Then I crushed 2 of the candy canes with green in them and 1 red and white candy cane into large chunks.
Then using a double broiler melt the chocolate. Be sure to not let the water touch the bottom of the bowl, do not let the water boil - we want a simmer and to stir the chocolate!
Once it's all melted, throw in candy candy cane powder. Stir it around then pour on to the cookie sheet and spread out in an even layer. Pop it into the freezer for 20 minutes to let it set.
Once the chocolate is set, begin melting the white chocolate. When it begins to melt, stir constantly and for the love of all that is chocolate, avoid burning.
Then pull the chocolate out of the freezer and carefully pour the white chocolate over it and smooth it out. I was impatient and melted my white chocolate too soon so when I was ready to pour it, the chocolate hadn't set yet so they marbled a little. But it's ok! It just makes it even more pretty.
After you have an
evil even layer of white chocolate over the chocolate, sprinkle the crushed, colorful candy canes. Place in freezer for about 30 minutes then move to fridge until set.
Once it is completely set, break it apart and store in an air tight container.
P.S. I used a smaller cookie sheet, which resulted in thicker hunks of peppermint bark but thats ok too because I'm cutting it up for chunks in a cookie.
Check out the awesome pictures. Told you I went crazy with my camera.