Categories: Candies, Christmas 
      Yield: 1 servings 
  
    1/3 c  Mint or regular choc. chips 
      1 lb "white" chocolate pieces 
    3/4 c  Crushed candy canes 
  
  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.