Ingredients
- 10 large candy canes, depending on size
- 1 pound dark chocolate, tempered
Directions
You can use more or fewer candy canes, depending on your taste. I like to use a ratio of 25 percent candy cane and 75 percent chocolate. Use a rolling pin to crush the candy canes into small pieces and crumbs. Mix the candy into a bowl of tempered dark chocolate and stir with a spoon. Drop dollops of the chocolate candy onto a parchment paper lined baking sheet. When the chocolate sets, the candies are ready to eat.
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By JCookethecook
Lowell, NC.
on December 08, 2012
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I make these every year and they are a huge hit. My husband loves them and they are so easy to make. You can free form them on a parchment lined sheet tray or use candy molds, they are fun too.
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