This is a recipe I found only a few years ago, but it quickly became a family favorite. And it’s so easy to make.
1 bag semi-sweet chocolate chips
1 bag white chocolate chips
2 Tbsp. shortening
3/4 C. crushed candy canes or starlight mints
2 drops mint extract
Line a cookie sheet (at least 10×15) with waxed paper. Melt chocolate chips and 1 Tbsp. shortening in a double boiler or heavy non-stick saucepan over medium heat, stirring constantly. Spread on waxed paper so it almost reaches edges of pan. Harden in fridge or outside.
Melt white chips and 1 Tbsp shortening in the same fashion. The white chocolate will burn more easily than the dark so you have to be careful not to overheat it. As soon as the chips are melted, stir in mint extract and 1/2 C. crushed candy. Immediately spread over dark chocolate layer. You have to work fast, dropping by spoonfuls and gently pressing so as not to melt the dark chocolate. Sprinkle remaining candy on top. Cool and harden in fridge or outside.
Break into pieces and store in airtight container for up to two weeks, or freeze for longer storage.