Christmas Candy - cooking recipe

Ingredients

2 lb. white chocolate
1/2 lb. red and green peppermint stick crunch or candy canes or crushed peppermint candies

Preparation

Melt chocolate over medium-low heat, stirring until smooth. Remove from heat.
Stir in crunch.
Spread on wax paper.
Chill in refrigerator 8 to 10 minutes.
Store in airtight container.
Makes 2 1/2 pounds.