INGREDIENTS

1. 2lbswhite almond bark
2. 1cup crushedcandy canes
3. 1teaspoonpeppermint oil

DIRECTIONS

1. Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller.
2. Break up the almond bark into pieces and melt in a double boiler.
3. Combine candy cane chunks and peppermint oil to almond bark.
4. Pour mixture onto a cookie sheet layered with wax paper and spread out evenly.
5. Place in refrigerator for 45 minutes or until firm.
6. Remove from cookie sheet and break into pieces.

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