12 oz white chocolate, coarsely chopped
14 oz can sweetened condensed milk
1/4 c coarsely chopped peppermint candies
Butter an 8-inch square baking pan; line bottom and sides with foil allowing foil to extend over sides of pan by about 1″. Butter foil. Over medium-high heat in top of double-boiler or heatproof bowl set over pot of hot water, combine white chocolate and condensed milk. Cook, stirring frequently, until melted and smooth, 5 minutes. Pour mixture into pan; sprinkle candy over top. Using a knife, lightly swirl candy into chocolate mixture. Refrigerate until firm, about 6 hours or overnight. Cut into 1″ squares, diamond shapes or rectangles to make 64 pieces. Store in refrigerator.
I think that it is good but use more candy cane and more white chocolate.