- candy canes (organic & corn syrup-free if you can find them) - 4
- chocolate chips/pieces (I used fair-trade and organic chips) - 1 cup
- coconut oil - 1 tbsp
- tortilla chips - 1 bag
- Heat water to a low boil in a double boiler on the stove. If you don't have a double boiler, begin by brining water to a boil in a medium or large pot.
- Place candy canes in a bag (tip: reuse a small plastic bag) and crush them into fine pieces using a kitchen hammer or measuring cup.
- When water is boiling, reduce heat to low and add the chocolate into the top of the double boiler (or into a small pot placed inside the medium/large pot).
- Stir with a spatula until chocolate is completely melted, then remove from the heat.
- Mix in the coconut oil to thin out the chocolate.
- Add half of the crushed candy canes into the chocolate and combine well.
- Prep a baking pan with a silicone mat (commonly called a Silpat) or a piece of parchment paper.
- Dip tortilla chips into the mixture, covering half of each of chip.
- Place the dipped chips chocolate side up on the lined baking pan.
- When all of the chips have been dipped and placed, sprinkle the remaining crushed candy canes on top.
- Place in the freezer for 10 minutes to allow chocolate to harden.
- Remove them from the freezer and serve immediately on a plate (chocolate will slowly start to melt and get messy!)
Please share your thoughts (and any modifications you make) in the comment section.