1/3 c. semi-sweet chocolate chips
1 lb. vanilla flavored candy frosting (or 1 lb. white chocolate)
3/4 c. firmly crushed candy canes (or peppermint candy)

1. Line baking sheet with foil, set aside. In a small saucepan, heat chips at low heat, stirring constantly until melted. Remove pan from heat.

2. In 2 quart pan heat candy coating over low heat, stirring constantly, until melted and smooth. Remove from heat. Stir in crushed candy. Pour mixture onto foil sheet. Spread to about 3/8 inch. Drizzle with chocolate. Gently zigzag with a narrow spatula through the chocolate and mixture to create a swirled effect.

3. Let candy stand several hours or until firm (or chill about 30 minutes). Use foil to lift firm candy from sheet Carefully break candy into pieces. Store tightly covered for up to 2 weeks.