Sarah’s Kitchen

·  5 candy canes, crushed

·  12 oz. of white chocolate chips or dark chocolate chips

·  Peppermint extract, optional

Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the chocolate in a double boiler, add peppermint extract. Combine candy cane chunks with chocolate, and sprinkle some one top. 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.