15 ounces high quality dark chocolate or white chocolate chips
6 regular-sized candy canes, finely crushed
¼ teaspoon peppermint extract
Melt chocolate on stove top or microwave according to manufacturer's directions. Once melted, stir in the extract. Pour onto a cookie sheet lined with wax paper and spread out with a spatula or wooden spoon. Sprinkle crushed candies on top.
Put in freezer 20 minutes to harden. Break into pieces and serve.
Makes one pound.
Chef Alain Roby, Hyatt, Chicago