Peppermint candies are crushed and then stirred into melted white chocolate. The mixture is spread into a pan, and allowed to chill until hardened.
| Prep Time: | 5m |
| Cook Time: | 5m |
| Ready in: | 1h 10m |
| Yield: | 2 1/4 pounds |
| Ingredients | |
| 2 pounds white chocolate 30 small peppermint candy canes | |
- Line a large jellyroll pan with heavy-duty foil.
- Place white chocolate in a microwave-safe bowl. Heat in microwave on medium setting for 5 to 6 minutes. Stir occasionally, until chocolate is melted and smooth.
- Place candy canes in a plastic bag, or between two pieces of waxed paper. Using a mallet or rolling pin, break the candy canes into chunks. Stir peppermint into melted white chocolate. Spread evenly in pan, and chill until set, about 1 hour. Break into pieces by slamming pan on counter.
| Nutrition Information Servings Per Recipe: 36 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 159 cal | Total Fat: | 8.9 g | Cholesterol: | 5 mg | |||
| Sodium: | 28 mg | Carbohydrates: | 18.3 g | Fiber: | 0 g | |||
| Protein: | 1.8 g | |||||||
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