Line a 9×13 pan with foil.
Melt 8 ounces of the white chocolate chips with one teaspoon of coconut oil by heating it in 15 second increments and stirring thoroughly until smooth.
Once smooth, stir in 1/2 teaspoon of extract.
Spread in the lined pan, sprinkle with one heaping teaspoon of sea salt.
Freeze for 5-8 minutes, until mostly (but NOT completely) set.
Repeat the above steps with chocolate chips.
Repeat the above steps with the remaining white chocolate chips, except before freezing, sprinkle the top of the white chocolate with the crushed candy cane.
Freeze until completely set. Peel off foil and break into pieces.
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