Candy Aisle Crafts is the most adorable book! It's full of easy recipes and projects to transform candy into fun and beautiful works of edible art!

Read my Holiday/Winter 2015 issue!

Jodi Levine, author of Candy Aisle Crafts, blogger at, and contributor to Handmade Charlotte, is a lifelong crafter. In her nineteen years on Martha Stewart’s staff, she held the roles of craft editor at Martha Stewart Living magazine, editorial director of Martha Stewart Kids magazine, and product designer for Martha Stewart’s popular line of crafts. Jodi can be seen occasionally on on NBC’s Today and lives in Brooklyn with her husband and their two sons.

Why this makes me happy, from Jodi Levine:

"I love this recipe because chocolate and peppermint are a dreamy combination and this is a great way to use all candy canes and peppermint candies floating around at holiday time."

Makes 16 dots

You will need:

2 candy canes or 4 peppermint


resealable bag


2 four-ounce white chocolate bars

¼ teaspoon vegetable oil (optional)

waxed paper

  1. 1. Crush the peppermint candies by placing them in a resealable bag and hitting them with a hammer or the back of a metal spoon.
  2. 2. Break the chocolate into somewhat even pieces and put in a stainless steel bowl. Place the bowl on top of a saucepan of simmering water (the bowl should not touch the water). When the chocolate is almost melted, turn off the heat and stir until the chocolate is fully melted. Add up to . teaspoon vegetable oil, if needed, to thin the chocolate.
  3. 3. Line a baking sheet with waxed paper. Spoon mounds of chocolate about 1." In diameter onto the waxed paper, leaving 2" between them. When you have filled the baking sheet, give it a little smack on the counter to smooth and flatten the mounds. Sprinkle the tops with the crushed candies.
  4. 4. Refrigerate for at least 30 minutes to harden. Store in an airtight container, separated by layers of waxed paper, in the refrigerator.


These dots are inspired both by classic peppermint bark and the fruit- and nut-studded chocolate discs calledmendiants, a traditional French confection. Each 4-ounce chocolate bar will make about eight to nine 2½" dots. One candy cane (or 2 peppermint candies) will make enough crushed candy topping for each bar.

Photography by Amy Gropp Forbes

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