2 lb. white chocolate
1/2 lb. red and green peppermint sticks crunch or crushed peppermint candies

Melt chocolate over medium to low heat, stirring until smooth. Remove from heat; stir in crunch. Spread on parchment paper lined cookie sheet; chill in refrigerator 8 to 10 minutes. Break into small pieces; store in airtight containers.

Yield: 2 1/2 pounds.