- Ready In:
- 1 (16 ounce) bag ck products candy kote cocoa dark chocolate wafers
- 1 (16 ounce) bag ck products candy kote white chocolate wafers
- 1 (7 ounce) box individually wrapped peppermint candy canes
- 1⁄4 teaspoon ck products peppermint oil
- 1⁄8 teaspoon ck products peppermint oil
- 1⁄2 teaspoon ck products peppermint oil
- Unwrap the candy canes and place in a freezer Zip-Loc bag then place it in another Zip-Loc bag.
- Using a hammer gently break up the candy canes into small pieces.
- Line an 11x17 baking sheet with aluminum foil.
- In a microwave safe bowl melt the dark wafers on low or defrost for 2 minutes then stir.
- Continue to melt on low in one minute increments stirring well until completely melted.
- Add 1/4 tsp + 1/8 tsp peppermint oil to melted chocolate stirring well.
- Pour onto foil lined baking sheet.
- Let sit for approximately 15 minutes.
- Do not refrigerate and do not let harden more than 15 minutes.
- While dark chocolate is hardening melt white wafers in the same manner as the dark chocolate.
- Add 1/2 tsp peppermint oil to melted wafers and crushed candy cane, stirring to mix well.
- Carefully pour over chocolate layer in pan distributing evenly.
- Very gently spread white layer evenly over chocolate layer.
- Let harden overnight or at least 4 hours then invert upside down to remove foil.
- Break into irregular pieces, not too small.
- If you try to break them into very small pieces the white tends to seperate from the dark.
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This turned out beautifully! I ended up selling it at a fund raiser but not before sampling lots of pieces. I used a high quality dark chocolate and white chocolate, I only added the peppermint oil to the white chocolate and I just pressed the candy into the top of the white chocolate to give it the same apperance as the one at William-Sonoma.
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Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.