2cupsGhirardelli Peppermint Chunks, plus more for garnish
1cupsemi-sweet chocolate chips
Using a handheld mixer, blend together the butter, both sugars, peppermint extract, and milk until well incorporated.
Add the flour, cocoa powder, and salt to the mixture and mix until just combined. Do not over mix.
Stir in the peppermint chunks and two tablespoons of the crushed candy canes. Set mixture aside.
Line a 9"x9" pan with parchment paper, leaving about two inches of paper sticking out over the pan. This will help to lift out the fudge when set.
Press the mixture evenly into the pan, being sure to get into the corners. Once pressed, I used a small plastic drinking tumbler as a mini rolling pin to even out the surface as much as possible. Set aside.
In the meantime, over a double boiler, melt together the chocolate chips and the coconut oil until melted and smooth.
Pour over the cookie dough and smooth evenly over the surface
Top with extra peppermint chunks and the remaining crushed candy canes.
Refrigerate for 2 hours until set. Allow to sit at room temperature for 5 minutes before cutting.