cooking oil spray, to grease
375 g white chocolate melts
395 g sweetened condensed milk
½ cup icing sugar, sifted
7 large peppermint candy canes, finely chopped (save 1 for decorating)
- Grease a 30 x 7cm loaf tin. Line base and sides with baking paper. Put chocolate and condensed milk in a heatproof bowl set over a saucepan of simmering water and stir until smooth. Remove from heat and stir in sugar, then chopped candy canes.
- Spoon mixture into prepared tin and scatter over extra chopped candy cane. Chill overnight. Remove from tin, and serve cut into 24 slices.