Ingredients: 16 oz. white chocolate, chopped (or white chocolate chips) 1 package (12) candy canes ¼ tsp peppermint extract Preparation: Place the candy canes in a heavy, locked plastic bag and crush them. Melt the chocolate. When the chocolate is melted, stir in the peppermint extract. Stir in all but about 2 TBSP of the crushed peppermint and spread the mixture onto a cookie sheet lined with parchment paper. Sprinkle the reserved peppermint over the top. Let set at room temperature until hardened, about 2 hours. Use your hands to break into pieces.