Step 1/5
- baking sheet
- aluminum foil
- plastic bag
- rolling pin
Line a large baking sheet with aluminum foil. Put candy canes in a plastic bag and crush with a rolling pin or other sturdy tool until finely crushed.
Step 2/5
- saucepan
- rubber spatula
- heatproof bowl
Add ¾ of the dark chocolate to a heatproof bowl and set it over a saucepan filled with simmering water. Stir chocolate with a rubber spatula occasionally until melted and smooth. Remove from heat and stir in remaining chocolate until just melted. Pour melted chocolate onto prepared baking sheet and spread evenly until about ½-cm/¼-in thick.
Step 3/5
- 225 g white chocolate
- ¼ tsp peppermint extract
In a clean heatproof bowl, melt white chocolate over the saucepan of simmering water. Remove from heat and stir in peppermint extract.
Step 4/5
Use a spoon to pour the white chocolate mixture over the dark chocolate in horizontal stripes about 1 cm/½ in. apart.
Step 5/5
Sprinkle the crushed candy canes over white chocolate stripes. Drag a toothpick perpendicularly through the white chocolate to create the swirl. Place baking sheet on a level surface in refrigerator to harden for approx. 45 min. Cut or break into squares and serve. Store refrigerated in an airtight container.