- 7 ounces (199g) white chocolate, coarsely chopped
- 1 ounce (1/4 cup) green candy melts1
- 1/4 teaspoon canola or vegetable oil
- 1/2 teaspoon peppermint extract2
- 8 ounces (226g) semi-sweet chocolate, coarsely chopped
- optional: 1/3 cup chopped Andes mints
Directions:
- Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Melt the white chocolate and green candy melts together.
- Use a double boiler or microwave. If using microwave, stir the chocolate every 20 seconds to help avoid seizing. Once melted and smooth, stir in oil and peppermint extract. Set aside.
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