8 ounces white chocolate, chopped
4 red-and-white peppermint sticks or candy canes, 6 inches long (recommended: King Leo Sticks or Red Bird)
2 drops peppermint oil or extract
Equipment:
A cookie sheet with sides, about 13 by 17 inches, lined with parchment paper or a nonstick baking mat Melt the chocolate. Place the peppermint sticks in a heavy, locked plastic bag and crush them fine by whacking and then rolling them with a rolling pin. They should have about the same consistency as crushed ice. When the chocolate is melted, stir in the peppermint oil. Stir in all but 2 tablespoons of the crushed peppermint pieces and spread the mixture out on the cookie sheet, about 1/4-inch thick. It will not fill the pan completely. Sprinkle the reserved peppermint stick over the top. Let set at room temperature until hardened, about 2 hours. (Or, refrigerate for 30 minutes to harden more quickly.) Use your hands to break into pieces. Store in an airtight container for up to 2 weeks.
Yield: 20 to 30 servings
Prep Time: 20 minutes
Inactive Prep Time: 2 hours
Cook Time: 15 minutes
Difficulty: Easy