Place two candy cane shaped silicone molds onto a baking tray.
Placing two gallon sized zip baggies together, add about 6 candy canes and then smash them using a rolling pin. These candies can rip the plastic baggie, so watch if you need to get a new baggies to continue smashing.
Once your pieces are finely smashed, sprinkle some into the candy cane shaped molds.
In two separate bowls, melt the milk and white chocolate chips- each with 1/2 tsp of refined coconut oil. I like to melt them in the microwave. Make sure you don't over heat the chocolate because it can burn. And white chocolate is very finicky. You will need to stir/smash it regularly to make sure it doesn't burn. Add more coconut oil as needed.
Once the white chocolate and milk chocolate mixtures are ready, gently spoon them into the silicone molds like the milk chocolate one shown. Place molds in freezer for about 15 minutes.
Making sure that the chocolate candy cane candies are completely set, gently remove them from the silicone mold. They are ready to eat! You can also store these in the fridge in an airtight container.
