Instructions

1. Line a 9×13” pan with parchment paper leaving a 1” overhang.
2. Melt milk chocolate in in double boiler of medium-low heat.
3. Pour evenly into plan and smooth with offset spatula.
4. Place the pan in the fridge to chill for 20 minutes.
5. In a bowl add the sugar, flour, cocoa, baking soda, salt and Peppermint Kissyface Dust, whisk until combined.
6. Add the melted butter and mix until smooth.
7. Remove the chilled chocolate from the fridge and spread the brownie batter over top evenly. *Note: the chocolate must be hardened before you spread this on.
8. Place the pan back in the fridge for 20 minutes.
9. Melt white chocolate in in double boiler of medium-low heat.
10. To the white chocolate add in the canola oil and peppermint oil. If the chocolate doesn’t melt add a teeny bit more canola to help smooth out.
11. Remove the pan from the fridge and pour the melted white chocolate on top.
12. Smooth with offset spatula.
13. Sprinkle the Peppermint Kissyface Crumbles on top.
14. Place in the fridge for at least one hour to harden and set.
15. Cut with a serrated knife and keep chilled prior to serving.