Ingredients
2 lb white chocolate
30 peppermint candy canes
Preparation
Line a baking sheet with parchment paper.
Place the white chocolate in a microwave-safe bowl. Heat in the microwave on a medium setting for 5 to 6 minutes in 2 to 3 second bursts. Stir in between, until chocolate is melted and smooth.
Place the candy canes in a plastic bag, or between 2 pieces of waxed papers, and crush them into chunks. Set aside.
Spread the chocolate evenly on the pan, then sprinkle the crushed candy cane on top.
Chill anywhere between 1 to 3 hours until set.
Once firm, break into pieces by slamming the baking sheet on the counter. Serve and enjoy!
