Peppermint Crunch Mix Recipes
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
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 1-1/2 pounds.
Number Of Ingredients 4
Steps:
- Line a baking sheet with parchment or waxed paper. In a microwave, melt candy coating; stir until smooth. Stir in butter and oil until blended. Stir in candies. Spread to desired thickness on prepared pan., Refrigerate until firm. Break into pieces. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 125 calories, Fat 6g fat (5g saturated fat), Cholesterol 1mg cholesterol, Sodium 5mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 0 fiber), Protein 0 protein.
PEPPERMINT CRUNCHES
Steps:
- You can use more or fewer candy canes, depending on your taste. I like to use a ratio of 25 percent candy cane and 75 percent chocolate. Use a rolling pin to crush the candy canes into small pieces and crumbs. Mix the candy into a bowl of tempered dark chocolate and stir with a spoon. Drop dollops of the chocolate candy onto a parchment paper lined baking sheet. When the chocolate sets, the candies are ready to eat.
ANDES PEPPERMINT CRUNCH CHUNKIES
I got this recipe from a bag of Andes new peppermint crunch baking chips. The flavor is fabulous, but for some reason, when I baked them, they wouldn't bake through and I had to scrape them off the cookie sheets. They ended up being tasty, slightly chewy blobs... Perhaps someone will be brave enough to try this or to help me figure out how to fix the recipe?
Provided by coconutcream
Categories Drop Cookies
Time 40m
Yield 60 small cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees F.
- Using an electric mixer, cream the butter, brown sugar, and granulated sugar until fluffy (about 3 minutes).
- Beat in egg and vanilla extract.
- On low speed, add baking soda and salt, and then flour. Mix completely.
- Stir in oats, coconut, pecans, and Andes baking chips.
- Measure out 2 tablespoons for large or 1 tablespoons for small cookies. Place on lightly greased cookie sheet two inches apart. Press lightly with a fork so they are about 1/4 thick (like peanut butter cookies).
- Sprinkle some of the remaining chips (from the 10 oz. bag) on top of each cookie.
- Bake for 20 minutes for large cookies or 12-15 minutes for small. Do not overbake.
Nutrition Facts : Calories 73.1, Fat 3.8, SaturatedFat 2.5, Cholesterol 11.2, Sodium 36.7, Carbohydrate 9.2, Fiber 0.3, Sugar 5.4, Protein 0.7
PEPPERMINT CRUNCH FUDGE RECIPE
This Peppermint Crunch Fudge, is the ultimate holiday fudge recipe. It tastes like Christmas.
Provided by Kristen Hills
Categories Dessert
Time 20m
Number Of Ingredients 5
Steps:
- Line a 9×9? pan with foil and spray with cooking spray. Place the Mini Nestle Crunch bars in an even layer on the bottom of the pan. (You should have 28 on the bottom)
- Place chocolate chips, sweetened condensed milk, and peppermint extract in a medium saucepan over low heat. Stir until chips and milk are melted together. Mix in 1/8 cup of crushed candy canes.
- Once everything is melted together, spread evenly over the Nestle Crunch Bars in prepared pan. Immediately sprinkle with the remaining crushed candy canes, pressing them lightly into the fudge. Cool until firm. I like to cool the fudge on the counter until it?s room temperature, then cover with plastic and place in the refrigerator to harden completely. Cut into squares and serve.
Nutrition Facts : Calories 182 kcal, Carbohydrate 24 g, Protein 3 g, Fat 8 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 6 mg, Sodium 44 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
PEPPERMINT CRUNCH MIX
This mix is a hit. So much flavor and crunch in every bite. For gift giving, I decorate the empty marshmallow creme jars for the occasion then fill them up. I am always asked for the recipe. I found this recipe in a Betty Crocker book.
Provided by Young Living in Tex
Categories Candy
Time 22m
Yield 1/2 cup, 20 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 350°.
- Spray cookie sheet with cooking spray.
- Mix popcorn and cereal in large bowl; set aside.
- Place marshmallow crème in medium microwaveable bowl.
- Microwave uncovered on High about 2 minutes, stirring after 1 minute, until melted; stir again.
- Pour over popcorn mixture; stir until evenly coated.
- Sprinkle with candies.
- Spread mixture on cookie sheet.
- Bake 5 minutes; stir.
- Bake about 5 minutes longer or until coating is light golden brown.
- Spread on waxed paper or aluminum foil to cool.
- Store tightly covered up to 2 weeks.
- If you are in a pinch for time, buy an already popped bag of gourmet white popcorn.
- Depends on the occasion, but I add red hots, or candy corn, or M&Ms or nuts.
- Use your imagination.
- BE SURE TO REMOVE ALL UNPOPPED KERNELS.
- WE DON'T WANT ANY CHIPPED TEETH.
Nutrition Facts : Calories 93.3, Fat 0.3, SaturatedFat 0.1, Sodium 70.2, Carbohydrate 22, Fiber 0.4, Sugar 10.7, Protein 0.8
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- Melt white chocolate. You can use a double boiler or the microwave. If using the microwave, melt in 20 second increments, stopping and stirring after each until completely smooth and melted. Pour melted chocolate over cereal, stirring and folding until the cereal is completely covered. Fold in the crushed candy canes.
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