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Ingredients
- 8 ounces white chocolate, chopped
- 4 red-and-white peppermint sticks or candy canes, 6 inches long (recommended: King Leo Sticks or Red Bird)
- 2 drops peppermint oil or extract
- A cookie sheet with sides, about 13 by 17 inches, lined with parchment paper or a nonstick baking mat
Method
- Melt the chocolate.
- Place the peppermint sticks in a heavy, locked plastic bag and crush them fine by whacking and then rolling them with a rolling pin.
- They should have about the same consistency as crushed ice.
- When the chocolate is melted, stir in the peppermint oil.
- Stir in all but 2 tablespoons of the crushed peppermint pieces and spread the mixture out on the cookie sheet, about 1/4-inch thick.
- It will not fill the pan completely.
- Sprinkle the reserved peppermint stick over the top.
- Let set at room temperature until hardened, about 2 hours.
- (Or, refrigerate for 30 minutes to harden more quickly.)
- Use your hands to break into pieces.
- Store in an airtight container for up to 2 weeks.
