Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Candies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 c Mint or regular choc. chips
1 lb "white" chocolate pieces
3/4 c Crushed candy canes
Line a baking sheet with foil; set aside. In a small
saucepan heat mint or regular chocolate chips over low
heat, stirring constantly, til melted and smooth.
Remove pan from heat.
In a 2-quart saucepan heat the white chocolate over
low heat, stirring constantly, till melted and smooth.
Remove pan from heat. Stir in crushed candy canes.
Pour the melted white chocolate mixture onto the
prepared baking sheet. Spread white chocolate mixture
to about 3/8" thickness; drizzle with the melted
chocolate chips. Gently zigzag a narrow metal spatula
through the chocolate and peppermint layers to create
a swirled effect. Let candy stand several hours or
till firm (OR chill about 30 minutes or till firm).
Use foil to lift firm candy from the baking sheet;
carefully break candy into pieces. Store, tightly
covered, for up to 2 weeks. Makes about 1 1/4 pounds.
Per 2-ounce serving- 316 calories (41% from fat), 15 g
fat, 0 mg colesterol, 0 g protein, 48 g carbohydrate,
4 mg sodium. From "Better Homes and Gardens" magazine,
Dec. 1991.
