- 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.
Reviews for White Chocolate Peppermint Crunch
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"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."
"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"
"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!"
"I add a little peppermint extract for extra peppermint-y goodness!!"
"would this be gluten free?"