This was so easy and fun, I can not wait to give it out on my cookie platters!
Ingredients:
1 Bag semisweet chocolate chip
1 Bag of semisweet white chocolate chips
olive oil or vegetable
6 candy canes smashed into crumbs with a hammer
In a double boiler over low heat melt chocolate chips and 1 tsp oil until smooth then spread out in a cookie sheet lined with wax paper and greased. Chill until firm. Next melt white chips with 1 tsp oil until smooth then spread evenly over hardened chocolate. Sprinkle candy cane crumbs onto the top while still soft. Chill for four hours and then remove from cake pan and break into bite size pieces. This will keep for 2 weeks in the fridge in a sealed container.
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