If you don't have a double boiler, use a metal bowl set over a pot of simmering water.
- 2 pounds white chocolate, chopped into 1/2-inch pieces
- 12 large candy canes
- 1/2 teaspoon peppermint oil
Line an 11-by-17-inch baking sheet with parchment, and set aside.
In the top of a double boiler, melt white chocolate, stirring constantly.
With a chef's knife or meat tenderizer, cut or pound candy canes into 1/4-inch pieces.
Stir pieces of candy canes and peppermint oil into the melted chocolate. Remove from heat, and pour the mixture onto the prepared baking sheet; spread evenly. Chill until firm, 25 to 30 minutes. Break into pieces, and serve. Store in an airtight container in the refrigerator for up to one week.
SourceMartha Stewart Living, December