Cook one 12-ounce bag of white chocolate chips in a saucepan with 1⁄3 cup butter and 1⁄4 cup heavy cream over low heat for 5 minutes, or until smooth. Remove from heat; add 1 cup powdered sugar and beat until smooth. Stir in 1⁄4 teaspoon peppermint extract and 1⁄4 cup crushed hard peppermint candies. Chill for two hours to thicken, then roll into 15 balls. Insert stick; let cool. Bake 15 hard peppermint candies on a parchment-lined baking sheet at 350°F until they melt into disks. Let cool. Place disks on a plate and set pops on top, or tie a few pops together as a gift.