Crunchy White Chocolate Peppermint

Many of my older recipes date back to the days before microwaves when you had to use a double boiler and/or candy thermometer to make Christmas candies of all kinds.  

But over the years, with food processors and microwaves, they're so much easier and faster to make.

This recipe can be made with white or dark chocolate, but I especially like white chocolate, and red peppermint from crushed candy canes which is so festive looking.  

Green candy canes would work, too, or a combination of both. A small bag of these are always a welcomed treat and make a nice addition to a gift box or basket.  

It's an easy kitchen project to have kids or grand kids help make.

Crunchy White Chocolate Peppermint

2 Tabs. butter

1 pound white chocolate, chopped, or bag of chips

1 Tab. vegetable or canola oil

1/2 to 3/4 cup crushed peppermint candies or candy canes

In a food processor or plastic bag, crush candy until they're 1/8 inch or smaller.

Line a baking sheet with foil or waxed paper, grease with 1 tablespoon butter and set aside.

In a microwave-safe bowl, melt white chocolate and remaining tablespoon of butter, stirring until smooth. Stir in oil and candy pieces until combined and smooth. (May also be melted in a double boiler.)

Pour onto baking sheet, spreading to 1/8 to 1/4 inch thick.  Refrigerate 40 minutes or until firm. Break into pieces, like peanut brittle. Store in refrigerator. Makes about 1-1/2 pounds.
Estimated cost: $5.00 or less.

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