It’s that time of year again! The kids and I make this every year, it’s hit among our friends and family. They seem to be in awe over the flavor every year they think we spent hours over the stove creating this delicious treat. The truth is it takes about 30 minutes from start to finish and with around $5 out of pocket you can have gifts for at least 5 people!
Ingredients and tools…
- (2) 10 oz packages of White Chocolate Chips
- 1 Package of Candy Canes (18 canes) = 1 Cup Crushed
- Wax Paper
- Double Boiler (or a make shift one explained below…)
- Cookie Sheet
First things first, enlist your kids if you have any to unwrap the candy canes for you. Then place them in a ziploc freezer bag (durable sealed bag) and pound away until the candy canes are crushed (not the little kids). Some powder is fine, but you want some small chunks left too. This year is my first year owning a food processor, so it was quite the treat to be able to use that instead of pounding. It took just a few seconds and the candy canes were perfectly crushed.
Now if you do not have a double boiler (is that a normal kitchen tool?) you can place a glass or metal bowl over a pot of bowling water. You’ll want to add a butter knife or something similar just under the bowl so the steam can escape. That’s it !
Pour the 2 packages (10 oz each) of white chocolate chips into the bowl and begin stirring. Don’t let it sit or the chocolate chips could burn. As soon as it’s all melted, remove it from on top of the pan. Add 1 cup of crushed candy canes and stir well.
Line a cookie sheet with wax paper and place the contents of your bowl into a ball on top. Place another piece of wax paper over the top and roll it out with a rolling pin until it’s about 1/4 thick. Leave the wax paper in place and stick it in the fridge for 30 minutes or the freezer for 10.
After the candy has hardended, remove it and begin the breaking it into pieces as you would peanut brittle. That’s it, you’re done! We plan to dip some of ours into another bath 1/2 way of dark chocolate. Double the tasty treat! This recipe almost fully lined one of my oversized 14″ x 18″ cookie sheets.