What you'll need
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How to make it
Keep water away from melting chocolate, since a single drop makes it seize into a grainy lump.
1Line the pan
Line the pan with parchment so it hangs over 2 sides. Those flaps are your handles later.
2Crush the candy canes
Seal them in a zip bag and whack with a rolling pin. Aim for pea-size pieces.
3Melt the dark layer
Microwave the dark chocolate at 50 percent power in 30 second bursts, stirring each time. Spread it in the pan.
4Chill it
Put the pan in the fridge for 15 minutes until the top is barely set.
5Add the white layer
Melt the white chocolate the same way and stir in the extract. Spread it over the dark layer.
6Top and chill
Sprinkle the candy cane bits on top and press them in. Chill 45 minutes.
7Break it up
Lift it out by the flaps and snap it into pieces. Pack it in tins with parchment between layers.
Edie's tipPull the white layer on while the dark layer is still slightly tacky. The layers stick together instead of splitting apart.
Written by the DIY Project team. How we check · Report a mistake
