White Chocolate Candy Cane Bars

A dangerously addictive natural treat for the holidays. I use candy bar molds for this recipe; however, you can just as easily spread the chocolate into a pan and break it into pieces when it is done.

• 1/4 cup crushed homemade candy canes
•  8 or 10 oz Ghirardelli white chocolate (2 bars or 1 bag of chips)
• 1/8-1/4 tsp peppermint oil
• 1/2 Tbsp natural vegetable shortening

Break up chocolate bars and melt in a double boiler over medium and then low heat. Make sure mixture is not exposed to steam since this will make the chocolate clump.  Once the chocolate is melted, stir in the shortening and then remove from heat. Stir in peppermint oil and crushed candy canes pieces. Pour chocolate into the molds. Tap the molds to assure the chocolate settles and then place in the freezer.  After 5 to 10 minutes, the chocolates should be ready and will pop out of the molds easily.  All measurements are approximates so mix in as much of the crushed candy cane as you like. Chocolates will become soft at room temperature so it is best to store them in the refrigerator.

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