14 oz semisweet chocolate chips
12 candy canes
In a medium bowl, microwave chocolate 2 1/2 minutes*. Meanwhile, using the back of a spoon or a measuring cup, break the candy canes still in their plastic wrappers. Remove wrappers and dump into a bowl. Use a sieve to sift out the “peppermint dust”. Check on the chocolate. Some chips may retain their shape but the chocolate should be basically melted. Stir. Pour chocolate on to a foil-line cookie sheet. Press candy canes into the chocolate. Chill 1 hour. Remove from foil. Break into pieces.
*You could also use a double boiler to melt the chips.
Just as easy but so much tastier than that icky white chocolate.