White Chocolate Peppermint Crunch Recipe
White Chocolate Peppermint Crunch Recipe photo by Taste of Home

White Chocolate Peppermint Crunch Recipe

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4.5 16 15
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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
TOTAL TIME: Prep: 15 min. + chilling
MAKES:24 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 24 servings


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

Nutritional Facts

1 each: 129 calories, 7g fat (6g saturated fat), 3mg cholesterol, 8mg sodium, 17g carbohydrate (15g sugars, 0g fiber), trace protein Diabetic Exchanges:1 starch, 1 fat


  1. Line a baking sheet with foil and grease the foil with 1 tablespoon butter; set aside.
  2. In a microwave-safe bowl, melt candy coating; stir until smooth. Stir in oil and remaining butter until smooth. Stir in peppermint candies.
  3. 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.
Originally published as White Chocolate Peppermint Crunch in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p88

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Reviewed Dec. 4, 2014

"Oh mercy!!! Mine balled up too."

Reviewed Dec. 12, 2013

"I didn't care for the oil and the lack of peppermint taste. I made them a second time and omitted the oil and added 1 tsp peppermint extract and it was good."

Reviewed Dec. 8, 2013

"I've made peppermint bark for years but I don't add butter or oil. Just melt white chocolate and stir in crushed peppermint and a couple drops of peppermint oil, not flavor. Maybr thr problem with the person who had the mixture get thick and not spreadable is if you get even a tiny bit of water in the chocolate it will get thick and unspreadable.Hope this helps"

Reviewed Dec. 27, 2012

"I have made something similar to this in the past, but tried this recipe for this year. After melting the candy coating, I stirred in the oil and remaining butter. That candy coating turned so thick, texture was weird. Even tried to reheat for a couple of seconds..I could NOT begin to spread it out or use it at all. hmm! Any suggestions? Why use the canola oil and butter? Other recipes i had seen was to melt the candy coating and then add the crushed peppermint, pour out to desired thickness. Love to try new recipes..but I goofed somehow on this one! any suggestions..would love to hear!"

Reviewed Dec. 21, 2012

"I add a little peppermint extract for extra peppermint-y goodness!!"

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