Ingredients
Scale
- 1 back Lily’s Sweets Dark Chocolate Chips
- 1 bag Vegan White Chocolate Chips
- 2 tsp Coconut Oil, divided
- 1/2 teaspoon peppermint extract
- 2 candy canes (crushed)
Instructions
- Line an 8×8 baking dish or a small cookie sheet with parchment paper, pressing to ensure it is smooth.In a bowl, melt the dark chocolate chips with coconut oil for a minute.
- Remove and stir together with a spoon. The chips should melt after a few stirs but if not, microwave in 15 second increments until melted.
- Pour into the bottom of the baking dish or on cookie sheet and spread to cover.
- Place in your fridge for 5-7 minutes to set temporarily. You don’t want to set longer than this else the layers of chocolate may separate once hardened completely.
- Melt the vegan white chocolate with 1 tsp coconut oil for 1 minute in the microwave.
- Remove and stir vigorously – the white chocolate should be melted and creamy. If not, microwave for another 15 seconds then stir again. White chocolate can seize up very easily so work carefully with it. Stir in the peppermint extract.
- Allow to cool for 1 minute.Remove the slightly hardened chocolate from fridge, then pour the white chocolate over it chocolate in the baking dish/cookie sheet.Sprinkle with the crushed candy canes.
- Place in the fridge until set, about 30 minutes.
- Remove, peel back from parchment, and break apart or slice into pieces when you’re ready to serve it.
- Store in the fridge in an airtight container.
- Prep Time: 20 minutes
Nutrition
- Serving Size: 4-6