25min · 12 servings INGREDIENTS: 9 oz milk chocolate chips 9 oz white chocolate chips 4 large candy cane, crushed* 1/2 tbsp coconut oil • INSTRUCTIONS: Melt milk chocolate in microwave or a double boiler until creamy and smooth. If microwaving be sure to pause and stir every 15 seconds until completely melted. If using double boiler method, stir often until completely melted • Scoop about a tbsp of melted milk chocolate into a pepper or silicone muffin mold. You will need 12 muffin molds. Refrigerate for at least 30 minutes or freeze for 15 minutes. • Repeat step one to melt the white chocolate, but this time add coconut oil. White chocolate tend to dry out fast so the coconut oil will prevent it from hardening