Roughly break up candy canes and place in a plastic bag. Press bag to expel air. Wrap bag in a tea towel and place on a hard surface. Pound with a hammer to crush candy into small pieces.
Place chocolate in a heatproof bowl. Stand bowl over a saucepan of simmering water (do not allow bowl base to touch water), stirring with a metal spoon for 5 minutes or until chocolate is melted. Remove from heat. I actually heated my chocolate buttons in the microwave cooking for 20 seconds at a time then stopping to stir as I wanted Master 4 to see the change in the chocolate from the heat without standing over the cook top.Line a flat tray with baking paper and place cookie cutters on tray. Divide chocolate between shapes and sprinkle with crushed candy canes. Refrigerate for 30 minutes or until set. These were very simple to make and i think they look great!