Instructions:

1. Prepare the tray:

Line a baking tray with parchment paper.

2. Make the dark layer:

Melt the dark chocolate gently in a heatproof bowl over simmering water (or in short bursts in the microwave).

Spread it evenly over the lined tray, then chill for 10 minutes until just set.

3. Add the peppermint layer:

Melt the white chocolate and pour it over the dark layer.

Smooth the top with a spatula.

4. Decorate:

Sprinkle the crushed candy canes over the top.

5. Chill and serve:

Refrigerate for about 30 minutes, or until completely set.

Once firm, snap into pieces and enjoy!

Tips

• For a neater look, let each chocolate layer partly set before adding the next.
• Try using milk chocolate instead of dark for a sweeter version.
• Store in an airtight container in the fridge for up to 2 weeks.
• Great for gift bags or festive treats — wrap and tie with ribbon.