Yields approximately 2 lbs
Cook Time 10 Minutes
Crushed candy canes, to yield 1 cup
2 pounds White Chocolate Couverture
1/2 teaspoon Pure Peppermint Extract
Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the White Chocolate Couverture in a double boiler. Combine candy cane chunks with chocolate (and Pure Peppermint Extract. Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.)
*Can substitute 1 lb. Dark Semi Sweet Chocolate Couverture for 1 lb. white. Melt dark chocolate first, pour onto cookie sheet for 5-10 minutes until almost cool. Carefully spread melted white chocolate over this layer and continue with recipe.
Recipe adapted from Paula Deen and photo courtesy of www.foodnetwork.com