- 6 ounces white baking chocolate, chopped
- 1 cup (6 ounces) semisweet chocolate chips
- 1 cup crushed peppermint or spearmint candies, divided
2. With a metal spatula, cut through chocolate to swirl, spreading to 1/4-in. thickness. Sprinkle with remaining crushed candies. Chill until firm. Break into pieces. Store in an airtight container in the refrigerator. Yield: about 1 pound.
- - Layer powdered milk, cocoa powder, sugar, salt, chocolate chips, and peppermint candy.