Paula Deen's Peppermint Bark
Crushed candy canes, to yield 1 cup (I used about 9 full-size canes)
2 pounds white chocolate (I used Ghiradelli white chocolate chips)
Peppermint flavorings, optional (I left this out)
1. Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller.
2. Melt the chocolate in a double boiler. Combine candy cane chunks with chocolate (add peppermint flavoring at this point if desired.)
3. Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.)