Description
A twist on a classic goodie, the sweet and salt complement each other very well. This is not just a holiday treat anymore. Once you try it you will want it all year round.
Ingredients
- 2 bars (4 Oz. Size) Dark Chocolate Bars We Used Gharadelli
- 25 Pretzel Crisp Crackers (or Enough To Cover The Layer Of Chocolate)
- 2 bars (4 Oz. Size) White Chocolate We Use Gharadelli
- ½ teaspoons Peppermint Extract
- 2 Standard Size Candy Canes, Unwrapped And Crushed
Preparation
Place a layer of parchment paper on a large baking sheet.
Melt dark chocolate in the top of a double boiler with simmering water in the bottom (or in a metal bowl over a pot of boiling water—just make sure the water doesn’t touch the bottom of the bowl).
Pour melted chocolate to form an 1/8 inch layer on the parchment paper. Add a layer of pretzels on top of the dark chocolate. Place in a cool place or in the refrigerator until chocolate sets.
Melt white chocolate in a double boiler as you did the dark chocolate. Add peppermint extract into the melted chocolate and mix. Pour melted chocolate in an even 1/8 inch layer over pretzels (you may have to use an offset spatula to spread it out). Sprinkle crushed candy on top of white chocolate and refrigerate to allow to set.
Break into rough 3″ x 3″ pieces and enjoy. Save any remaining pieces in a zip-lock bag. It’s too good to not eat it all.
