- ½ tsp peppermint extract
- 12 large candy canes
- 2 lbs white chocolate, chopped
Line a cookie sheet with parchment paper and set aside. In a double boiler, melt the chocolate, stirring constantly. Break candy canes into ¼ inch pieces. Stir candy canes and peppermint extract into melted chocolate. Remove from heat and pour the mixture onto the prepared cookie sheet; spread evenly. Chill 25-30 minutes or until firm. Break into pieces. Store chilled up to 1 week. Makes 2 ½ lbs.