- Crushed candy canes, to yield 1 cup
- 2 pounds white chocolate
- Peppermint flavorings, optional (Paula says use about 2 teaspoons, to your taste)
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.