Sunday, December 11, 2011
1 lb chocolate - either white chocolate, semi-sweet chocolate, or both. Or try almond bark.
1/2 c crushed peppermint candies or crushed candy canes.
Peppermint Flavoring (optional)
Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the chocolate in a double boiler. Combine candy cane chunks with chocolate (add peppermint flavoring at this point if desired.) Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.)