Ingredients
- 200 g dairy free white chocolate
- 1 peppermint candy cane
- red and green sprinkles double check they are gluten free
Instructions
- Melt the dairy free white chocolate in a bowl over a pan of simmering water
- Divide between two 100g chocolate bar moulds
- Smash up the candy cane and spinkle over the chocolate bar
- Decorate with your red and green sprinkles
- Pop into the fridge for an hour or until set
- Remove from the moulds and wrap in foil and Christmas string