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Place the white chocolate chips, pecans and coconut oil in the crock-pot and cover and cook on high for 10-15 minutes.
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If you are sprinkling candy cane dust onto the candies, chop it up now while you are waiting for you white chocolate to melt.
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Stir well, and then cover and cook again for another 10-15 minutes.This should do it, depending how hot your crock-pot runs.
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Stir well, and drop onto a parchment paper-lined cookie sheet or in muffin liners. I like to use muffin liners.
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Optional, sprinkle with candy cane dust.
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Refrigerate until hardened, about 30 minutes.
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Store in the refrigerator up to 2 weeks or in the freezer for 2 months.