Ingredients

The following ingredients have 4 Servings
  • 1 - 24 oz. brick white chocolate almond bark (coarsely chopped)
  • 1 - 10 oz. bag Wilton candy cane melts
  • 1 - 7 oz. box candy canes (unwrapped, coarsely crushed)
  • 1 c. Andes peppermint crunch baking chips
  • sprinkles and/or sanding sugars (optional)

Instruction

  • Line a large baking sheet with parchment paper.
  • Place the almond bark and Wilton candy cane melts in a large microwave safe bowl.
  • Microwave the almond bark for 1 minutes to start.
  • Stir, then continue microwaving at 30-second intervals until melted and smooth.
  • Stir in 1/2 of the crushed candy canes.
  • Spread the chocolate in a thin, even layer on the parchment paper.
  • Sprinkle the remaining crushed candy canes and peppermint crunch baking chips evenly over the chocolate.
  • Decorate with sprinkles and/or sanding sugars, if desired.
  • Allow to set completely, and break into pieces.