Ingredients

• 12 oz semisweet chocolate chips
• 8 drops Peppermint essential oil
• 16 oz white chocolate chips
• 20 soft peppermints (crushed)

Directions

1. Place foil (shiny side up) on the bottom of a a 9-by-13-inch baking dish.
2. Fill a pot with about 1 inch of water and heat over low heat until steaming.
3. (I use a double boiler like this.)
4. Scoop 3/4 cup of the semisweet chocolate out of the bag and set aside.
5. Dump the remaining chocolate into the top pot of your double boiler.
6. Stir the chocolate as it is melting until one-third of the chocolate is melted.
7. Remove the top pot from the stove and keep the steaming water over low heat.
8. Gradually stir the 3/4 cup semisweet chocolate you set aside into the melted chocolate.
9. If it isn't melting completely, you can return the pot to the stove to continue to melt it.
10. Wipe off any moisture that may have formed on the bottom of the top pot.
11. Mix in 4 drops of peppermint essential oil into the chocolate and then quickly pour into the prepared baking dish and spread in an even layer.
12. You can firmly tap the dish against the counter to remove any air bubbles.
13. Set aside.
14. Next, scoop out 1 cup of the white chocolate and set aside.
15. Pour the remaining white chocolate into the top pot to begin the melting process as you did for the semisweet chocolate.
16. Add in the 1 cup of white chocolate you set aside and once melted, mix in 4 drops of peppermint essential oil.
17. Then, pour over the semisweet chocolate and spread in an even layer.
18. Immediately sprinkle the white chocolate with the crushed soft peppermints gently pressing them into the white chocolate.
19. Allow it to sit at room temperature until firm, about 1-2 hours.
20. You can then lift it out of the dish by the foil and break into pieces.
21. It is recommended that you store in an airtight container at room temperature for up to 2 weeks.