This is a very easy treat 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).
- 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).