By Paula DeenJUMP TO RECIPE
- 2 lbs white chocolate
- optional (Paula says use about 2 teaspoons, to your taste) peppermint extract
- crushed to yield 1 cup candy canes
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.
Makes 2 pounds. Makes a great gift!