INGREDIENTS

INSTRUCTIONS

Line a baking sheet with foil; set aside.  In a small saucepan heat mint
or regular chocolate chips over low heat, stirring constantly, til melted
and smooth.  Remove pan from heat.
In a 2-quart saucepan heat the white chocolate over low heat, stirring
constantly, till melted and smooth.  Remove pan from heat.  Stir in
crushed candy canes.  Pour the melted white chocolate mixture onto the
prepared baking sheet.  Spread white chocolate mixture to about 3/8"
thickness; drizzle with the melted chocolate chips.  Gently zigzag a
narrow metal spatula through the chocolate and peppermint layers to create
a swirled effect.  Let candy stand several hours or till firm (OR chill
about 30 minutes or till firm).  Use foil to lift firm candy from the
baking sheet; carefully break candy into pieces.  Store, tightly covered,
for up to 2 weeks.  Makes about 1 1/4 pounds.
Per 2-ounce serving- 316 calories (41% from fat), 15 g fat, 0 mg
colesterol, 0 g protein, 48 g carbohydrate, 4 mg sodium.
From "Better Homes and Gardens" magazine, Dec. 1991.
Typed for you by Karen Mintzias
Collection of recipes from "Great Sysops of the World" from COOKFDN ops.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgsotw1.zip

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