Ingredients
- makes a few dozen pieces, depending on how big you break them
- 24 candy canes
- 24 ounces white chocolate chips
- 1 to 2 teaspoons peppermint extract
- ⅛ teaspoon red food coloring
- Bailey's Irish Cream, for drizzling
Preparation
Step 1
Place candy canes in a zippered freezer bag, wrap bag in a towel and use a rubber mallet to crush them. Set aside.
Melt half of the white chocolate chips in microwave on medium (50 percent power), checking at 30-second intervals. Add half of peppermint extract and stir. Spread the mixture out on wax-paper-lined cookie sheet and sprinkle with half of the crushed candy canes. Melt other half of chocolate chips, add remaining peppermint extract and red food coloring, and stir. When the mixture is cooled and spreadable, frost first layer with pink chocolate. Sprinkle with other half of the crushed candy canes. Drizzle with Bailey's Irish Cream, if desired.
Let stand for about an hour, or until cool and hardened; break into pieces.
Times testing note: If you want to do one layer in traditional chocolate, use 12 ounces white chocolate chips and 12 ounces semisweet chocolate chips, then follow the same directions for assembly.
Freezeworthy: No.