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10 minutes
10 minutes
50 minutes
- 2 (11 ounce) packages white chocolate chips (such as Ghirardelli®)
- 12 peppermint candy canes, broken into pieces
- 0.25 teaspoon peppermint oil
- Prepare a baking sheet by lining it with parchment paper measuring 11x17 inches.
- Heat white chocolate chips in a microwave-safe glass bowl on 50 percent power for 3 minutes, stirring until the bowl is no longer warm. Microwave for an additional 3 minutes, then stir. Heat for 1 more minute, stir, and continue in 1-minute intervals until chocolate is smooth.
- Combine crushed candy canes and peppermint oil into the melted chocolate, ensuring a thorough mix. Pour the mixture onto the prepared baking sheet and use a spatula to spread it evenly. Refrigerate until firm, for at least 30 minutes or overnight. Break into pieces and store in an airtight container for freshness.
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