White Chocolate Peppermint Crunch Recipe

White Chocolate Peppermint Crunch Recipe photo by Taste of Home

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This is my favorite confection to make at Christmas. Not only is it easy, it's delicious as well. I like to fill small bags with the crunchy candy to place in gift baskets.—Nancy Shelton, Boaz, Kentucky

This recipe is:

Quick

Diabetic Friendly

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White Chocolate Peppermint Crunch Recipe

Prep: 15 min. + chilling

Yield: 24 Servings

15 15

Ingredients

2 tablespoons butter, divided
1 pound white candy coating, coarsely chopped
1 tablespoon canola oil
1 cup crushed peppermint candies or candy canes

Directions

Line a baking sheet with foil and grease the foil with 1 tablespoon butter; set aside.
In a microwave-safe bowl, melt candy coating; stir until smooth. Stir in oil and remaining butter until smooth. Stir in peppermint candies.
Pour onto prepared baking sheet, spreading to desired thickness. Refrigerate for 30 minutes or until firm. Break into pieces. Store in an airtight container in the refrigerator. Yield: about 1-1/2 pounds.

Nutritional Facts 1 ounce equals 129 calories, 7 g fat (6 g saturated fat), 3 mg cholesterol, 8 mg sodium, 17 g carbohydrate, 0 fiber, trace protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as White Chocolate Peppermint Crunch in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p88

Homemade Peppermint Ice Cream

When peppermint stick ice cream isn't available, I crush 15-20 hard peppermint candies or small candy canes and fold into a half gallon of softened vanilla ice cream. —Barb Gribble, Arena, Wisconsin