*You can use candy canes or you will frequently see little peppermint pieces that are little red and green pieces, those are the ones we used.
Ingredients: makes 24 pieces
8 oz semisweet chocolate
8 oz milk chocolate
1 cup dried cranberries
1 cup chopped up peppermint
Start by chopping up your dried cranberries and peppermint and set aside.
On a baking sheet put a large piece of parchment paper.
To melt the chocolate fill a sauce pan with water and get a bowl that you can put over the sauce pan completely without getting it in the water. Boil the water and put the bowl over it, put the chocolate in and using a spatula stir while the chocolate melts. Melt all the way until it is completely smooth.
Pour the chocolate onto the parchment paper, and using the spatula even out into a rectangle about 9x11 inches. Immediately top with cranberries and peppermint.
Place in the refrigerator and cool for an hour, then break into 24 pieces.