1 cup crushed candy canes
4 tbsp shortening
2 lbs white chocolate chips (I prefer Ghirardelli)
1 tbsp peppermint extract
Crush candy canes to yield 1 cup and set aside. (Very good stress relief during the busy holiday season. I like using the mini candy canes as they are easier to crush)
Add shortening and white chocolate to double broiler. Stir constantly. Once the chocolate has melted add the peppermint extract & then the candy cane pieces. Mix throughly. Pour the mixture onto a cookie sheet lined with parchment paper. Refridgerate for at least an hour. Then break into pieces and serve.