Ingredients

• 1 lb white chocolate, chopped (it says do not use chips- I'm not sure why. I used chunks of Ghirardelli)
• 2 cups puffed rice cereal (Rice Krispies)
• 1 (6 ounce) package candy canes
• 1 (12 ounce) package peppermint flavored chocolate chips

Instructions

1. Unwrap candy canes and place in a thick ziplock bag. The freezer kind or if using the regular ones just use two, one inside the other to make it thick. You can also use hard peppermint candies if you are making this after Christmas. Place the candy inside the bag and crush it using a large metal spoon or a rolling pin- not too small, not too big. Martha would have you sift the candy to seperate the large pieces from the dust. I did not- it is up to you.

2. Line a jelly roll pan (baking sheet with sides) or a 9x13 baking dish with tin foil. Spray with nonstick spray.

3. Place white chocolate in a heatproof bowl set over (not in) a pot of simmering water. Test bowl before adding water to be sure it will sit on the pot and not dip down to low. Add water and test again- then heat up the water. Heat, stirring occasionally until chocolate is melted.

4. Remove bowl from heat and stir in Rice Krispies.

5. Pour mixture into prepared pan and spread. You can make it thick or thin.

6. Sprinkle with crushed peppermint candy. Press them into the chocolate lightly otherwise they will fall off later- use waxed paper, the back of a spoon or your fingers. If you choose you can melt the mint chips and drizzle them over the top.

7. Chill 20-30 minutes. Apparently if you leave it in the fridge longer it will get soft.

8. Peel tin foil off and break into pieces.

9. Store in an airtight container up to 1 week.