- 4 cups White chocolate chunks
- 3 tbsp Butter
- 3 tsp Peppermint extract
- 6 Candy canes
- 5-6 drops each Red and green food colouring
Crush candy canes by placing them in a plastic bag and rolling over them with a rolling pin.
Place chocolate and butter in a microwavable bowl. Microwave for 45 seconds, remove and stir then microwave again for 10 second intervals until only a few chunks of chocolate remain then stir until smooth.
Add peppermint extract and stir.
Pour chocolate onto cookie sheet lined with parchment paper, smooth evenly with a spatula.
Squeeze 6 drops of each red and green food colouring and swirl in with a toothpick.
Sprinkle crushed candy canes evenly.
Refrigerate for 30 minutes then remove, cut into squares and serve.
Extras should be stored in the fridge.