Christmas Crunch Recipe White Chocolate

CHRISTMAS CRUNCH

Steps:

• Spread a couple sheets of parchment paper, wax paper, or two silpats on the countertop then set aside.
• Add puffcorn, pretzels, and peanuts to a very large bowl - if you don't have an XL bowl, use two large bowls - then set aside.
• Add chocolate chips and coconut oil to a medium-sized, microwave-safe bowl then microwave for 40 seconds and stir. Microwave for 30 seconds then stir. If chocolate chips aren't completely smooth, continue microwaving in 10 seconds increments, stirring between increments, until completely melted.
• Drizzle chocolate over puffcorn mixture then gently fold with a spatula until everything is evenly coated. Spread mixture out onto prepared surface then sprinkle with M&Ms (may not use whole bag) and press gently so they adhere to the warm chocolate. Add sprinkles then let cool completely. Transfer to treat bags or an airtight container.

CHRISTMAS CRUNCH RECIPE

Steps:

• Place parchment paper on a cookie sheet before you prepare the other items. Melt the white chocolate at your preferred method (I use a glass bowl in the microwave for 1.5-2 minutes, stirring in the middle).
• As it melts, mix the m&m's and pretzels in another bowl.
• Once the chocolate is all melted nicely, pour it into the mix. Stir.
• Spread mix unto parchment paper to cool. Allow to set for 20 minutes. To speed up the hardening process, you can place it in the freezer.
• Once cooled, break it up and serve.

REINDEER MUNCH

Steps:

• Stir cereal squares, pretzel sticks, peanuts, and milk chocolate pieces together in a large bowl.
• Melt the vanilla baking chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Drizzle melted chips over cereal mixture. Pour mixture out onto a large piece of aluminum foil and cool for 30 minutes. Break into bite-size pieces.

WHITE CHRISTMAS CANDY

Steps:

• Melt chocolate over medium/low heat, stirring until smooth. Remove from heat; stir in crunch. Spread on parchment-lined baking sheets; chill in refrigerator 8-10 minutes. Break into small pieces; store in airtight containers.

CHOCOLATE-PEPPERMINT CRUNCH

Steps:

• Preheat oven to 350 degrees. Line a rimmed baking sheet with a nonstick baking mat or parchment paper. Place graham crackers, sugared-side down, in a single layer on baking sheet with edges touching; set aside.
• Place butter, sugar, and salt in a small saucepan; bring to a boil over medium-high heat, stirring to dissolve sugar and salt. Reduce heat and cook at a rapid simmer until mixture reduces and is bubbly and syrupy, about 2 minutes. Pour over graham crackers, using an offset spatula to spread if necessary.
• Transfer to oven and bake until bubbling, about 8 minutes. Remove from oven, let cool 3 to 4 minutes, and sprinkle with chopped chocolate. Let cool completely; refrigerate briefly if necessary to set chocolate. Break into pieces and serve.