I love to put Candy Canes on the Christmas tree, but we seem to forget that they’re there and I’ve always got some leftover after I take down the tree. Chocolate and mint go great together and this recipe is a delicious way to use up any leftover candy canes.
120g (1/2 cup) unsalted butter
1/2 tsp peppermint extract (optional)
50g (1/4 cup) sugar
good pinch salt
3/4 cup crushed candy canes, I used 10
100g (1/2 cup) dark chocolate chips
Preheat oven to 180° C (350° F). Grease and line a 20cm (8 inch) square baking dish and line the bottom and up 2 sides with baking paper.
In a saucepan over medium-low heat, melt the chocolate with butter, stirring often. Remove from heat and leave to cool for about 10 minutes. For an extra peppermint hit, add the peppermint extract. Stir in the sugar and then add the eggs and mix until combined. Now gently mix in the flour and salt. Add 1/2 cup of the candy canes and the chocolate chips. Pour into prepared pan and sprinkle with remaining candy canes.