Line a cookie sheet with parchment paper.
Melt the milk/dark chocolate in either a double boiler or microwave.
Once the chocolate is melted, work quickly (so it doesn’t harden) and spread it on the lined cookie sheet. Refrigerate for 20-30 minutes or until the chocolate is firm.
Meanwhile, take 2 candy canes and place them in a plastic bag. Grab your rolling pin and crush them.
Now, melt the white chocolate. If you want more peppermint taste, then you can add 1-2 drops in the white melted chocolate mixture. Spread on top of the chocolate mixture. Sprinkle the crushed peppermint on top and refrigerate for 20-30 minutes or until the white chocolate is firm.
Now, it’s ready to cut. Grab a large knife and cut into triangles or squares.
