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Place candy canes in a zippy bag and crush with a hammer.
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Line an 8x8" baking pan with parchment paper and lightly coat with cooking spray.
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In a saucepan over medium heat, combine the white chocolate morsels and the sweetened condensed milk.
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Stir constantly until the chips are melted.
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Remove from the heat and stir in the peppermint extract and the crushed candy canes.
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Pour the mixture into the prepared pan spreading evenly.
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Sprinkle the mini semi-sweet morsels on top.
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Using a butter knife, swirl the semi-sweet morsels into the white chocolate mixture a bit. (It is fine if they melt in some)
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Place the pan in the refrigerator and chill for at least 3 hours.
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Remove from fridge and cut into small squares with a warm knife.
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Store in an air-tight container in the fridge for up to one week.