Ingredients
2 pounds white candy coating1/2 pound red and green peppermint stick crunch or crushed candy canes or crushed peppermint candies
Preparation
Melt chocolate over medium/low heat, stirring until smooth. Remove from heat; stir in crunch. Spread on parchment-lined baking sheets; chill in refrigerator 8-10 minutes. Break into small pieces; store in airtight containers.
