Back to White Chocolate Peppermint Crunch

Print Options


Card Sizes

White Chocolate Peppermint Crunch Recipe

White Chocolate Peppermint Crunch Recipe

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 YIELD: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


  • 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.

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.