Ingredients:

  • 2 cups (200g) Chocolate Graham Cracker crumbs
  • 6 tbsp (85g) Unsalted butter, melted
  • 1 tbsp (12g) Granulated sugar
  • 0.25 tsp salt
  • 12 oz (340g) Dark chocolate (60% cacao), finely chopped
  • 1 cup (240ml) Heavy whipping cream (36% fat)
  • 1 tsp (5ml) Pure peppermint extract
  • 0.5 tsp (2.5ml) Vanilla extract
  • 0.25 cup (40g) Crushed candy canes
  • 2 oz (55g) White chocolate, melted

Instructions:

  1. Line an 8x8-inch baking pan with parchment paper, leaving an overhang. Combine chocolate cracker crumbs, melted butter, sugar, and salt in a bowl. Press firmly into the bottom of the pan and chill in the freezer for 10 minutes.
  2. Place chopped dark chocolate in a heat-proof bowl. Heat heavy cream in a saucepan over medium heat until it simmers. Pour hot cream over chocolate and let sit for 5 minutes.
  3. Whisk the chocolate and cream gently until glossy and smooth. Stir in peppermint and vanilla extracts.
  4. Pour the ganache over the chilled base. Drizzle with melted white chocolate and sprinkle with crushed candy canes while wet.
  5. Refrigerate for at least 2 hours until firm. Lift from pan and slice into 24 squares using a warm, dry knife.