Recipe Details
Ingredients
-
2(11 ounce) packageswhite chocolate chips (such as Ghirardelli)
-
12peppermint candy canes, broken into pieces
-
¼teaspoonpeppermint oil
Cooking Directions
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Line an 11×17-inch baking sheet with parchment paper.
-
Melt white chocolate chips in a microwave-safe glass bowl on 50 percent power for 3 minutes. Stir well until the bowl is no longer warm. Microwave for 3 more minutes more, then stir again. Heat for 1 more minute and stir again. Repeat as necessary until chocolate is completely smooth.
-
Stir candy canes and peppermint oil into melted chocolate until well combined. Spread onto the prepared baking sheet and smooth with a spatula. Refrigerate until set, 30 minutes to overnight. Break into pieces and store in an airtight container.
Recipe Tips
You can find peppermint oil at a cake supply store. Peppermint oil is not the same as peppermint extract.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe20 | |
| Calories240 | |
| % Daily Value * | |
| Total Fat 11g |
14% |
| Saturated Fat 7g |
33% |
| Cholesterol 7mg |
2% |
| Sodium 39mg |
2% |
| Total Carbohydrate 34g |
12% |
| Total Sugars 28g |
|
| Protein 2g |
4% |
| Calcium 87mg |
7% |
| Iron 0mg |
1% |
| Potassium 1mg |
0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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