Makes about 2 dozen pieces. Recipe is from King Arthur Flour. The company’s bakers recommend using bars or chunks of chocolate, instead of chips, for this recipe as chips tend to be thicker and less pourable when they melt.
22⁄3 cups bittersweet chocolate, chopped into coarse pieces
3 to 5 drops peppermint oil
2 cups white chocolate, chopped into coarse pieces
1/4 cup peppermint crunch or finely chopped hard peppermint candies
1. Gently melt the bittersweet chocolate, heating it on very low heat or over hot water until it barely melts. Stir in the peppermint oil, then spread into an 8-by-12-inch oval on parchment paper or foil. Allow the chocolate to set but not harden completely.
2. Melt the white chocolate the same way and mix it with about half the peppermint crunch. Spread the white chocolate over the dark, then sprinkle the rest of the crunch on top, pressing on it gently.
3. Allow the candy to cool until hardened, then break or cut it into chunks. Store airtight at room temperature for up to a week or freeze for longer storage.