Ingredients:
1 Block white chocolate
1 Large, or 25 small red white and green striped candy canes, crushed into small pieces
Method:
Heat white chocolate in a double broiler over low heat until it is all melted. Add crushed candy cane to the chocolate. Make sure chocolate stays warm. Pour mixture onto wax paper-lined cookie sheet, spreading thin with a spatula. Place cookie sheet in freezer until the mixture has hardened.
Take out of freezer and crack into small pieces. Remove was paper and store at room temperature. (I like frozen chocolate, so I keep mine in a freezer bag and store in the freezer).
For a double broiler, use one large pot and fill about 1/4 of the way with water. Use another pot inside it that you will melt the chocolate in. This way the chocolate isn't directly on the burner.
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