2 lb. white chocolate
1/2 lb. candy

Red and green peppermint stick crunch or crushed candy canes or crushed peppermint candies.

Melt chocolate over medium low heat, stirring until smooth. Remove from heat; stir in crunch. Spread on parchment paper lined cookie sheets; chill in refrigerator 8-10 minutes. Break into small pieces; store in airtight containers. Yields: 2 1/2 pounds.

White chocolate is available in candy and cake making specialty stores.