Direction

1. Line an 8×8 square baking dish with parchment paper.
2. Over medium heat, heat the white chocolate, sweetened condensed milk, unsalted butter, fine sea salt and vanilla extract (peppermint flavoring) in a heavy bottom saucepan. Stir constantly until mixture is just smooth. Do not over cook.
3. Remove from the heat and gently fold in ½ cup of the crushed peppermint.
4. Pour into parchment lined dish and spread evenly.
5. Sprinkle the remaining crushed peppermint on the top while still tacky. Allow to cool fully before covering and chilling for a minimum of 8 hours.
6. Lift parchment out of the pan and cut into 1-inch squares.