White Chocolate Peppermint Candies Recipes

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WHITE CHOCOLATE PEPPERMINT CRUNCH



White Chocolate Peppermint Crunch image

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

1 pound white candy coating, coarsely chopped
1 tablespoon butter
1 tablespoon canola oil
1 cup chopped peppermint candies or candy canes

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.

WHITE CHOCOLATE PEPPERMINT BARK



White Chocolate Peppermint Bark image

Even fans of non-white chocolate enjoyed! Stored in the refrigerator, the bark will keep for a week.

Provided by Pamela Rose

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 47m

Yield 20

Number Of Ingredients 3

2 (11 ounce) packages white chocolate chips (such as Ghirardelli®)
12 peppermint candy canes, broken into pieces
¼ teaspoon peppermint oil

Steps:

  • Line an 11x17-inch baking sheet with parchment paper.
  • Melt white chocolate chips in a microwave-safe glass bowl on 50% power for 3 minutes. Stir well until bowl is no longer warm. Heat for 3 minutes more; stir. Heat for 1 minute more and stir; repeat as necessary until chocolate is completely smooth.
  • Stir candy canes and peppermint oil into the melted chocolate until well combined. Spread onto the prepared baking sheet. Smooth with a spatula. Refrigerate until set, 30 minutes to overnight. Break into pieces and store in an airtight container.

Nutrition Facts : Calories 240 calories, Carbohydrate 33.8 g, Cholesterol 6.5 mg, Fat 10.9 g, Protein 2.2 g, SaturatedFat 6.5 g, Sodium 39 mg, Sugar 27.9 g

WHITE CHOCOLATE-PEPPERMINT DROPS



White Chocolate-Peppermint Drops image

Provided by Food Network Kitchen

Time 2h10m

Yield about 18 cookies

Number Of Ingredients 11

1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 stick unsalted butter, at room temperature
1/3 cup sugar
6 ounces white chocolate, chopped
1 large egg
1 teaspoon vanilla extract
4 teaspoons heavy cream
1 to 2 drops peppermint extract
1 candy cane or 6 hard peppermint candies, roughly crushed

Steps:

  • Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Place one-third of the white chocolate in a small microwave-safe bowl; microwave in 30-second intervals, stirring, until melted. Set aside to cool slightly. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in the melted white chocolate until smooth, then beat in the egg and vanilla. Reduce the mixer speed to low; add the flour mixture in 2 batches and beat until combined. Beat in half of the remaining chopped white chocolate. Roll heaping tablespoonfuls of dough into balls and arrange about 2 inches apart on the prepared baking sheets. Bake the cookies, switching the position of the pans halfway through, until the edges are slightly golden, about 15 minutes. Let cool 3 minutes on the baking sheets, then transfer to a rack to cool completely. Make the glaze: Microwave the remaining chopped white chocolate (you can use the same bowl as before) in 30-second intervals, stirring, until melted; stir in the heavy cream, and peppermint extract to taste. Dip the tops of the cookies in the glaze and return to the rack. Sprinkle with the crushed candy cane and let set, about 1 hour.
  • Photograph by Johnny Miller

WHITE CHOCOLATE PEPPERMINT FUDGE



White Chocolate Peppermint Fudge image

This fudge is creamy and super easy to make. Enjoy it in all kinds of variations by simply swapping out the toppings try sprinkles, chopped nuts or chopped dried fruit.

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Yield about 115 pieces

Number Of Ingredients 8

4 cups marshmallows (about 36)
2 cups sugar
1 cup heavy cream
4 tablespoons unsalted butter
Pinch kosher salt
3 cups white chocolate chips (18 ounces)
1 teaspoon pure vanilla extract
10 peppermint candies, crushed

Steps:

  • Line a 9-by-13-inch pan with foil. Bring the marshmallows, sugar, cream, butter and salt to a simmer in a medium saucepan over medium heat, stirring constantly. Continue to stir until the marshmallows melt and all the sugar dissolves. Remove the saucepan from the heat, add the white chocolate chips and vanilla, and stir until the chips are completely melted.
  • Pour the mixture into the prepared pan, and scatter the crushed candies over the top. Let cool to room temperature, then wrap and refrigerate until chilled and firm, about 2 hours. Cut into 1-inch squares.

WHITE CHOCOLATE PEPPERMINT CANDIES



White Chocolate Peppermint Candies image

Make and share this White Chocolate Peppermint Candies recipe from Food.com.

Provided by Food.com

Categories     Dessert

Time 1h15m

Yield 1 tray

Number Of Ingredients 6

cooking spray
2 1/2 cups white chocolate candy melts
1/2 cup heavy cream
1 teaspoon peppermint extract
3 drops red food coloring
1 candy cane, crushed

Steps:

  • Spray the ice cube tray with cooking spray.
  • Sprinkle a bit of crushed candy cane in the bottom of each tray to serve as the topping.
  • Melt 2 cups of the white chocolate candy melts and pour about 2 tablespoons into each tray. Tilt the entire tray in all directions to coat the sides. Place in freezer to set.
  • Melt the other 1/2 cup of white chocolate with the heavy cream, peppermint extract and food coloring. Pour evenly into the trays. Place back in freezer to set.
  • Cover with remaining melted white chocolate. Place in refrigerator for about 1 hour until set.

WHITE CHOCOLATE PEPPERMINT BARK



White Chocolate Peppermint Bark image

A very pretty holiday candy that is very easy to prepare, but with lovely results. Adapted from Family Fun magazine. Serving size will vary greatly depending upon how many pieces you break the candy into.

Provided by HeatherFeather

Categories     Candy

Time 30m

Yield 15-20 pieces

Number Of Ingredients 4

12 ounces quality white chocolate (such as Ghirardelli)
1/3 cup crushed candy cane, plus an extra
2 tablespoons crushed candy canes
2 tablespoons semi-sweet chocolate chips, melted

Steps:

  • Line a 9x13" baking pan with aluminum foil.
  • Break up the white chocolate into small pieces and melt in either a double boiler set over simmering water, or in the microwave according to the package directions.
  • Do not let the chocolate burn!
  • Remove from heat and stir in the 1/3 cup of crushed candy canes.
  • Immediately pour this mixture into the prepared pan and spread spoon with a rubber spatula, leaving a 1/2" border around the edge of the pan.
  • Don't worry if it doesn't look perfectly shaped, but try to get it as evenly flattened as possible.
  • Melt semisweet chocolate pieces.
  • Drizzle the melted semisweet chocolate all over the surface of the white chocolate.
  • Sprinkle with the remaining 2 tablespoons of crushed candy canes.
  • Set in the fridge until it firms up- this only takes a short time (about 15 minutes or so).
  • Cut or break the bark into serving pieces.
  • Jagged edges are ok.
  • These will look nice wrapped in plastic tin and tied with pink& white curling ribbon to give as holiday treats.

PEPPERMINT WHITE HOT CHOCOLATE



Peppermint White Hot Chocolate image

Perfect and elegant for Thanksgiving or Christmas, this smooth "hot chocolate" deviation has been a favorite of ours for years. After it has been prepared, it can easily be kept warm in a large slow cooker for guests, so it's perfect to take to Christmas parties, Thanksgiving potlucks, and the like!

Provided by Feeding-6

Categories     Drinks Recipes     Hot Chocolate Recipes

Time 30m

Yield 12

Number Of Ingredients 7

6 cups heavy cream
6 cups whole milk
9 ounces good-quality white chocolate, chopped
½ teaspoon peppermint extract, or to taste
½ cup whipped cream, or to taste
½ cup crushed peppermint candy canes
12 small peppermint candy canes

Steps:

  • Bring cream and milk to a simmer in a large, heavy saucepan. Reduce heat to medium-low. Add white chocolate and stir until melted and smooth.
  • Remove from heat and stir in peppermint extract.
  • Ladle hot chocolate into individual mugs and top with whipped cream and crushed candies. Garnish each mug with a small candy cane.

Nutrition Facts : Calories 662.9 calories, Carbohydrate 36.3 g, Cholesterol 181.5 mg, Fat 55.3 g, Protein 7.7 g, SaturatedFat 34.1 g, Sodium 121.9 mg, Sugar 27.7 g

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