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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.


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Ingredients:
1 pound White chocolate chopped into 1/2 inch pieces
12 large candy canes
1/2 teaspoon peppermint oil

Instructions:

Line a 11"x17" baking sheet with parchment, and set aside. In the top of a double boiler, melt white chocolate, stirring constantly. With a rolling pin or meat tenderizer, pound candy canes into 1/4 inch pieces. Stir pieces of candy canes and peppermint oil into the melted chocolate. Remove from heat, and pour the mixture onto the prepared baking sheet; spread evenly. Chill until firm, 25 to 30 minutes. Break into pieces, and serve.

Store in an airtight container in the refrigerator for up to 1 week.


 

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