8 drops peppermint oil (from health food store-- aromatherapy oil, not extract)
500 g. chopped white chocolate
175 ml. chopped candy canes
Line 28 x 43 cm. baking sheet with parchment paper. Adjust amounts for different size pans.
Melt bittersweet chocolate in heavy pot on low heat, stirring constantly. Stir in 4 drops of peppermint oil, or more to taste.
Spread chocolate evenly onto the prepared sheet. Chill until set, about 1 hour.
Melt white chocolate, in heavy pot, stirring constantly. Stir in remaining 4 drops of peppermint oil, then add 1/2 to 3/4 of candy canes.
Spread white chocolate mixture over cooled dark chocolate, to edge of pan. Chill until set or overnight. refrigerate until ready to serve, break into pieces and serve or package as gifts. Will keep for 3 weeks.
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