A wonderful gift from Kim McCosker - great as a birthday or Christmas edible gift!


  • 50 g peppermint candy canes
  • 200 g dark chocolate


  • Break canes into pieces and place in a plastic bag.
  • Squeeze bag to expel air. Wrap the bag in a tea towel, place on a hard surface and pound with a rolling pin until the canes are crushed.
  • In a microwave safe dish, melt the chocolate on medium-high stirring every 30 seconds until silky smooth.
  • Pour the chocolate onto a paper-lined baking tray, about 2mm thick.
  • Sprinkle with crushed cane.
  • Sit aside for 20 minutes, or in the fridge if room temperature is too warm, until set.
  • Break into pieces to serve.

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