Place the white chocolate chips in a microwave safe dish.

Microwave the chips in 30 second intervals, stirring between each interval until they are melted.

Stir in the condensed milk, the peppermint extract and 1/2 cup of the crushed candy canes (save the remaining for the top)

Line an 8X8 baking dish with foil or parchment paper.

Pour the mixture into the pan and top with the remaining crushed candy canes.

Allow to cool at room temperature and then place in the refrigerator to set (for approximately 1 hour).

Cut and serve. Enjoy!

*Notes: If you have problems with the white chocolate being creamy when melted, add a small amount of vegetable oil to the melted chocolate.