Show Subscription Form




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

White Chocolate Peppermint Crunch Recipe

Publisher Photo
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

Ingredients

  • 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 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.

Directions

  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

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.

Reviews for White Chocolate Peppermint Crunch

AVERAGE RATING
   (15)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (2)
3 Star
 (3)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Dec. 4, 2014

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

MY REVIEW
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."

MY REVIEW
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"

MY REVIEW
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!"

MY REVIEW
Reviewed Dec. 21, 2012

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

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT