This past weekend I had my annual family holiday Christmas party, and I decided to create a new Christmas dessert recipe for the occasion that was inspired by this Grasshopper Mint Chocolate Bark recipe. It was very easy to make and turned out to be really delicious, so I just had to pass the recipe along!
Start by lining a cookie sheet with parchment paper. Then, using a double boiler, melt 3/4 of the bag of white chocolate chips. Make sure not to get any water in the pot with the chocolate because that will ruin the melting process. Once completely melted, pour the chocolate into parchment paper lined cookie sheet and spread it out evenly. Melt the remaining white chocolate chips then once completely melted (it's very important not to do this too soon), stir in the peppermint extract and add red food coloring until you get your desired shade of red. Swirl the red chocolate into the white chocolate one spoonful at a time to create a marble effect. Then place the cookie sheet in the fridge for 10-15 minutes to harden the chocolate.
While the white chocolate is hardening, crush up your candy canes into small pieces. You can use as many as you'd like. Then, using the double boiler again, melt the two boxes of Andes candy. Remove the white chocolate from the fridge and pour the melted chocolate on top. Before the chocolate hardens, sprinkle the pieces of candy cane over the entire surface then place the sheet back into the refrigerator for another 10-15 minutes. Once completely hardened, break the chocolate into pieces and serve! Enjoy!!