Ingredients:

• 1 11oz bag of Ghirardelli white chips
• 1 Box organic or all natural candy canes (about 10-11)
• 1 Tbsp organic shortening (I use Spectrum non-hydrogenated shortening)
• 2 ½ tsp peppermint extract

Steps:

1. Line a large baking sheet with parchment paper and set aside.
2. Place candy canes in a gallon ziplock bag. Using the heavy end of a butter knife or a rolling pin, crush candy canes in to very small pieces.
3. In a double-boiler* set on medium heat, melt white chips and shortening stirring with a spatula until smooth.
4. Once chips are completely melted and smooth, remove pot from stove.
5. While still over the boiler pot, mix in crushed candy canes and peppermint extract and mix until completely incorporated.
6. Pour mixture onto the lined baking sheet and spread about 1/8 to 1/4 inch thick (I like it on the thin side).
7. Cool completely either at room temperature or in the refrigerator.
8. Once hardened, break into pieces. Store in a sealed container.

*T-Tip: If you don’t have a double-boiler, you can place a glass bowl over a pot of water. It works great in my kitchen.

T-Time Saver: You can also use a microwave safe bowl and melt in the microwave at 50% power in 30 second intervals mixing after each interval until melted and smooth.