• 1 cup dark chocolate, chips or small pieces
• 3 ounces 1941 Vodka
• 1 cup white chocolate, chips or small pieces
• ⅓ cup peppermint candy, crushed and divided

Double Boiler Method: Place dark chocolate and 2 ounces of vodka into small heatproof bowl (glass bowls work best), stir until chocolate is evenly coated and set aside.

Fill a small pot ¼ full with water and heat on medium. Once water starts to steam, place bowl of chocolate and vodka on top and allow chocolate to melt. Once chocolate reaches a malleable consistency, making sure not to exceed 115 degrees Fahrenheit, remove the bowl and start to stir, making sure to scrape the sides and bottom with a spatula. Once completely melted, pour onto parchment paper and spread out to desired thickness.

Allow dark chocolate to set up slightly (6-8 minutes depending on your room temperature) before melting the white chocolate.

In another small bowl add white chocolate and remaining vodka and stir until coated. Repeat the same melting process on white chocolate. Once white chocolate is melted through, add half of the crushed peppermint and fold until mixed.

Add white chocolate and peppermint mixture to the top of the dark chocolate layer. Spread carefully to cover the top.

Sprinkle remaining crushed peppermint on top and allow to set up completely. Refrigerate to speed up the firming time and store until ready to serve.

Note: Want to swap out vodka? This recipe can also be used with bourbon or Irish cream.

Microwave Method: Place dark chocolate and 2 ounces of vodka into small heatproof bowl (glass bowls work best), stir until chocolate is evenly coated and set aside.

Place in the microwave and heat for 25 seconds on full power. Using a spatula, stir the center and along the sides of the bowl rapidly, until thoroughly melted. Chocolate will start to liquify with the vodka. Note: this may seem like a slow process but keep stirring until all the chocolate has melted. If there are a few un-melted chunks, microwave for 5 seconds and stir. Once completely melted, pour onto parchment paper, and spread out to desired thickness.

Allow dark chocolate to set up slightly (6-8 minutes depending on your room temperature) before melting the white chocolate.

In another small bowl add white chocolate and remaining vodka and stir until coated. Repeat the same melting process on white chocolate. Once white chocolate is melted through, add half of the crushed peppermint and fold until mixed.

Add white chocolate and peppermint mixture to the top of the dark chocolate layer. Spread carefully to cover the top.

Sprinkle remaining crushed peppermint on top and allow to set up completely. Refrigerate to speed up the firming time and store until ready to serve.