This is a very easy treat to make and it’s especially popular during the holidays since it looks so pretty and festive.
If you’re interested in learning how to make it, here’s the recipe I use (probably the most common, basic method) along with a few different twists that I’ve found around the net.
- 1 cup of candy cane pieces or peppermint candies (you can smash into small pieces by placing candy in a plastic bag then pound with a kitchen mallet or heavy object)
- 2 pounds white chocolate
- 1 to 2 teaspoons peppermint extract (optional–gives a stronger flavor)
- Line a cookie sheet with waxed paper & chill in refrigerator until needed.
- Slowly heat chocolate in a double boiler until it’s completely melted (stir often), see this page  for tips.
- Stir in the extract (if using) and then mix in candy pieces (reserve part of the candy to sprinkle over top after you have spread it in pan).
- Pour mixture evenly onto chilled cookie sheet (use the back of a spoon to spread) and sprinkle with remaining candy pieces, then chill in the refrigerator for approximately 1 hour.
- Once fully chilled and hard, break into pieces. Store in an airtight container.
How’s that for quick & easy! There are plenty of ways to jazz it up a bit too, here are a handful of ideas I’ve plucked from around the ‘net…
Snowflake Shapes : Seriously impressive! This is done in two layers (white and brown) and chilled in snowflake shaped tins.
Molded In Holiday Cutters : No decorative tins? Try this method using holiday shaped cookie cutters and a baking sheet.
Both Dark & White Layers : Made with two bags of chocolate chips (one of each brown and white).