12ozquality white chocolatechopped into large chunks and divided
8ozquality semisweet chocolatechopped into large chunks
1 1/2tspvegetable oilor canola oil or shortening (see notes)
1 1/2tsppeppermint extractdivided
1/2tspvanilla extractdivided
1/4cupcrushed candy canesor peppermints
2tbspsprinklesred and/or white (optional)
Instructions
Line an 8-inch or 9-inch square baking pan with parchment paper or foil, set aside.
In a medium microwave-safe mixing bowl, melt 6 ounces of white chocolate with 1/2 teaspoon of oil. Melt for 15 seconds, stir, repeat until the chocolate is completely melted and smooth. Take care not to burn the chocolate. Stir in 1/2 teaspoon of peppermint extract and 1/4 teaspoon of vanilla extract.
Pour the white chocolate into the prepared pan. Using an offset spatula, spread the chocolate to create a smooth, even layer. Place in the refrigerator for 15 minutes to firm up. Do not leave it any longer.
Meanwhile, in a medium microwave-safe mixing bowl, melt 8 ounces of semisweet chocolate with 1/2 teaspoon of oil. Melt for 15 seconds, stir, repeat until the chocolate is completely melted and smooth. Take care not to burn the chocolate. Stir in 1/2 teaspoon of peppermint extract.
Remove the pan from the refrigerator and pour the semisweet chocolate over the white chocolate. Carefully spread into a smooth, even layer. Place in the refrigerator for 15 minutes to firm up. Do not leave it any longer.
In a medium microwave-safe mixing bowl, melt remaining 6 ounces of white chocolate with 1/2 teaspoon of oil. Melt for 15 seconds, stir, repeat until the chocolate is completely melted and smooth. Take care not to burn the chocolate. Stir in the remaining 1/2 teaspoon of peppermint extract and 1/4 teaspoon of vanilla extract.
Pour the white chocolate over the semisweet chocolate. Using an offset spatula, spread the chocolate to create a smooth, even layer. Top with crushed candy canes or peppermints (and sprinkles if desired). Place in the refrigerator and chill until fully set, about one hour. Break into pieces and store in the refrigerator.
Notes
- Shortening can be used to help the give the chocolate a harder, more crisp texture.