Ingredients
2 cups sugar
1 tsp salt
6 Tbsp unsalted butter
1 cup heavy cream
3 1/2 cups mini marshmallows
3 cups semi-sweet chocolate chips
1 tsp pure vanilla extract
6 peppermint candy canes, crushed
Directions
Line a 9-by-13-inch baking pan with two sheets of waxed or parchment paper in a crisscross manner (one lengthwise, one crosswise) so ends overhang sides of pan; coat evenly with cooking spray.
In a heavy-bottomed saucepan over medium heat, cook sugar, salt, butter, cream, and marshmallows, stirring, until butter and marshmallows are almost melted, 5 to 6 minutes.
Bring mixture to a boil; cook, stirring occasionally, 5 minutes. Remove from heat. Add chips and vanilla; stir until chips are melted. Pour mixture into lined pan. Sprinkle with crushed candy canes. Cool completely; cut into 1 1/2-inch squares.
Store in an airtight container in the refrigerator for up to one week.
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