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White Chocolate Peppermint Crunch

 White Chocolate Peppermint Crunch
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
24 ServingsPrep: 15 min. + chilling


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


  • 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.