2 pounds white chocolate, chopped into ½ inch pieces

12 large candy canes

½ teaspoon peppermint oil

Line an 11-by-17-inch baking sheet with parchment paper and set aside.  In the top of a double broiler, melt the white chocolate, stirring constantly.  With a chef’s knife or meat pounder, cut or smash the candy canes into ½ inch pieces.  Stir the pieces of candy cane and peppermint oil into the melted chocolate.  Remove the mixture from the heat.  Pour the mixture onto the prepared baking sheet; spread the mixture evenly.  Refrigerate until firm, 25 to 30 minutes.  Break into pieces and serve.  Makes 2 ¼ pounds.

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