3 pounds premium white chocolate (I used the big block they sell at Sam's Club plus one bag of Nestle white chocolate chips)
12 large candy canes
3/4 tsp. peppermint oil
Line an 11x17 inch baking sheet with parchment paper and set aside.
Chop the white chocolate into bite sized pieces. Place in a bowl set over a pan of simmering water. Stir chocolate until melted and smooth.
Place candy canes in a large storage bag. Using a rolling pin or kitchen mallet, pound the candy until it's less than 1/4 inch in size.
Stir the candy and peppermint oil into the melted chocolate. Remove from heat and pour the mixture onto the prepared baking sheet. Spread evenly.
Refregerate until firm, about 30 minutes. Break into pieces with a knife (you can use your hands but it gets messy). Store in an airtight container.
Peppermint Patty: [on the phone, to Marcy] Marcy, what book were we supposed to read during Thanksgiving Vacation?
Marcy: This is Christmas Vacation, Sir.
Peppermint Patty: Christmas Vacation? How can I read something during Christmas Vacation, when I didn't read what I was supposed to read during Thanksgiving Vacation?
Marcy: Duck, Sir. Easter is coming
-It's Christmas Time Again, Charlie Brown