1 cup roughly crushed candy canes, plus 1/4 cup for topping
Directions:
Line a 9-inch square pan with wax or parchment paper, extending out over the sides.
In 2-quart heavy-bottomed saucepan, heat the white chocolate chips, sweetened condensed milk, heavy cream, and salt over low heat. Stir constantly until completely melted together, about 5 to 7 minutes. Remove from heat and stir in peppermint and vanilla extracts and 1 cup crushed candy canes.
Pour mixture into prepared pan, sprinkle top with reserved 1/4 cup crushed candy canes; chill 2 hours or until firm. Lift out of pan with wax paper ends. Cut into 1-inch squares and serve. Store covered in fridge up to 1 month.
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1 cup roughly crushed candy canes, plus 1/4 cup for topping
Directions:
Line a 9-inch square pan with wax or parchment paper, extending out over the sides.
In 2-quart heavy-bottomed saucepan, heat the white chocolate chips, sweetened condensed milk, heavy cream, and salt over low heat. Stir constantly until completely melted together, about 5 to 7 minutes. Remove from heat and stir in peppermint and vanilla extracts and 1 cup crushed candy canes.
Pour mixture into prepared pan, sprinkle top with reserved 1/4 cup crushed candy canes; chill 2 hours or until firm. Lift out of pan with wax paper ends. Cut into 1-inch squares and serve. Store covered in fridge up to 1 month.
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