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easy | 22 servings | prep: 15 minutes | cook:
This is so simple and yummy. I like to use some bigger chunks of candy cane for the top. This is a perfect treat with a cup of hot cocoa after a long day of holiday shopping!
Ingredients: |
1 cup crushed candy canes, divided
2 pounds white chocolate, I used Bakers and Nestle
1/2 tsp. pure peppermint extract
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Directions: |
Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller, I use a rolling pin. Melt the chocolate in a double boiler. Combine 1/2 of candy cane chunks, and peppermint extract with chocolate. Sprinkle remainder of crushed candy canes on top, pat down a bit. 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.)
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Wine pairing: |
Baileys hot cocoa |
Original author/site: |
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Adapted from Paula Dean |
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