Preheat oven to 250. Line a 9x13 pan with foil. Spray foil. Pour the chocolate chips in an even layer on the foil. Place in oven for 5 minutes or until almost melted. Smooth chocolate and refrigerate for 20minutes.
Melt the white chocolate in a metal bowl over simmering water until chocolate is almost melted. Remove from heat and stir until completely melted, stirring in extract. Let cool a little bit so it doesn't melt the chocolate layer. Pour over the layer and spread to cove. Sprinkle with crushed candy.
Cooks Notes: you can use non stick foil - it works great
I used about 12 ounces of white chocolate
I never use chips (too much wax). I buy the Ghirardelli Chocolate baking bars and chop them
Use the darkest chocolate that you can stand (i.e. I used one bar of Bittersweet and 2 bars of semi sweet).
You can use left over candy canes for the topping
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (796g)|
|Recipe Makes: 0 Servings|
|Calories from Fat: 2218 (52%)|
|Amt Per Serving||% DV|
|Total Fat 246.5g||329 %|
|Saturated Fat 151g||755 %|
|Monounsaturated Fat 65.7g|
|Polyunsanturated Fat 9.3g|
|Cholesterol 173.5mg||53 %|
|Sodium 677.2mg||23 %|
|Potassium 2566.1mg||68 %|
|Total Carbohydrate 471.1g||139 %|
|Dietary Fiber 12.5g||50 %|
|Sugars, other 458.6g|
|Protein 52.7g||75 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 4271
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