White Chocolate Peppermint Crunch Recipe
White Chocolate Peppermint Crunch Recipe photo by Taste of Home
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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
Recommended: Holiday Popcorn
TOTAL TIME: Prep: 15 min. + chilling Cook: 5 min.
MAKES:24 servings
TOTAL TIME: Prep: 15 min. + chilling Cook: 5 min.
MAKES: 24 servings


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

Nutritional Facts

1 ounce: 125 calories, 6g fat (5g saturated fat), 1mg cholesterol, 5mg sodium, 17g carbohydrate (15g sugars, 0 fiber), 0 protein. Diabetic Exchanges: 1 starch, 1 fat.


  1. Line a baking sheet with parchment or waxed paper. In a microwave, melt candy coating, stirring until smooth. Stir in butter and oil until blended. Stir in candies. Spread to desired thickness on prepared pan.
  2. Refrigerate 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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Reeds69 User ID: 8140045 214033
Reviewed Dec. 4, 2014

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

angela32 User ID: 3084463 99367
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."

sewsal User ID: 2105914 155214
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"

HelloMitzi User ID: 6172121 83596
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!"

maharper19 User ID: 2381951 170847
Reviewed Dec. 21, 2012

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

joanpfender User ID: 1368382 137571
Reviewed Dec. 9, 2012

"would this be gluten free?"

muse58 User ID: 3015543 99366
Reviewed Dec. 2, 2012

"Re: the comment about all candy having to go in fridge and asking for solutions: I've known some candy makers who place their candy in an unheated enclosed porch, attic, garage, or even in a car to solidify."

rosalieb1 User ID: 5160172 137570
Reviewed Feb. 18, 2012

"This is such an easy and delicious recipe to make. Gave them out at Christmas in small candy bags and they wanted more when those were gone."

sstetzel User ID: 158954 110431
Reviewed Dec. 23, 2011 Edited Dec. 5, 2014

"White candy coating is the same as Almond bark, find it in the baking section with the chocolate chips. You can also use the white candy melts you find in the bulk section of your grocery store or in the craft section with the Wilton products."

winniegirl User ID: 794664 170845
Reviewed Dec. 23, 2011

"Lovd the candy.....but why does all this candy have to go into the fridge all the time. Has anyone tried to leave it out on the table? Is there something we can add to make it table top friendly?"

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