Peppermint Brittle Recipe

 "A Christmastime treat! This holiday confection is gobbled up quickly by guests, and it is so easy to make. The cool crunch of peppermint with creamy white chocolate is a divine combination."  Original recipe yield: 2 1/4 pounds.

INGREDIENTS:

2 pounds white chocolate
30 small peppermint candy canes

DIRECTIONS:

Line a large jellyroll pan with heavy-duty foil.
Place white chocolate in a microwave-safe bowl. Heat in microwave on medium setting for 5 to 6 minutes. Stir occasionally, until chocolate is melted and smooth.
Place candy canes in a plastic bag, or between two pieces of waxed paper. Using a mallet or rolling pin, break the candy canes into chunks. Stir peppermint into melted white chocolate. Spread evenly in pan, and chill until set, about 1 hour. Break into pieces by slamming pan on counter.

Peppermint Stick Dessert

 "What shall you do with all those candy canes? Here's the perfect solution that makes a delightful salad and is attractive on the table. Even the children love it (since it is made with candy!!)."  Original recipe yield: 8 servings.

INGREDIENTS:

2 cups vanilla wafer crumbs
1 (16 ounce) container frozen whipped topping, thawed
2 cups miniature marshmallows
2/3 cup chopped pecans
1 cup coarsely chopped peppermint candy canes

DIRECTIONS:

Butter one 9x13 inch dish.
Place 1 1/2 cups vanilla wafer crumbs in bottom of dish.
Mix together the whipped topping, marshmallows, pecans and peppermint candy.
Sprinkle remaining crumbs on top; garnish with any additional crushed candy. Refrigerate 24 hours before serving to allow the candy to dissolve.