A delicious and easy treat to make for the holiday season!
Line the bottom of a shallow dish or 9x13 baking pan with parchment paper and set aside.
In a double boiler, melt the LILY’S semi-sweet baking chips over low heat, being careful not to overheat. Once fully melted, pour the chocolate over the parchment paper and spread evenly. Lightly tap the pan against the counter to level the chocolate. Place pan in freezer for 15 minutes to harden.
Place the peppermint pinwheels in a plastic bag and break apart with a rolling pin and set aside.
Clean the double boiler and melt the LILY’S peppermint baking chips over low heat.
Remove the pan from the freezer and pour the peppermint chocolate over the semi-sweet chocolate. Work quickly to spread the chocolate over top to prevent melting the lower layer. Lightly tap the pan again to level the chocolate.
Sprinkle the peppermint pinwheel pieces over the chocolate and return to the freezer for 15 minutes. Once the chocolate is hardened, remove from the pan and break into pieces.