Crush candy canes. Line 10x13 pan with parchment paper allowing 1 inch to extend past sides. Melt chocolate in microwace for 1 to 1.5 minutes or until chocolate is almost melted; stir until chocolate is competely melted. Repeat with white chocolate. Add peppermint extract to melted chocolate' mix well. Drop by alternating scoops of chocolate and white chocolate onto pan (four rows of five scoops, spacing a half inch between each row). Cut through chocolate mixtures several times for a marble effect. Gently tap pan flat against countertop to level chocolate. Sprinkle with crushed candy canes. Refrigerate at least 15 minutes or until chocoalte was set. Lift parchment and chocolate from pan and break in to pieces.
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