1/4 c coarsely chopped peppermint candies

Butter 8" 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 knife lightly swirl candy into chocolate mixture. Refrigerate until firm, about 6 hours or overnight. Cut into 1" squares, diamond shapes or rectangles.

Store in refrigerator.

Makes 64 pieces