Peppermint-White Chocolate Candy Slabs

Make the easiest candy ever for this holiday season's gifts. You only need three ingredients and a loaf pan.

Yield: 3 slabs/about 1 3/4 lb.
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Prep Time:
Other: 1 Hour


Ingredients

  • 24 round red and green hard peppermint candies
  • 2 (12-oz.) packages white chocolate morsels
  • 1 teaspoon peppermint extract

Preparation

  1. Line 3 (9" x 5") loaf pans with multipurpose sealing wrap (we tested with Press 'N Seal); set aside. (Use disposable loaf pans from the grocery store, if desired.)
  2. Place candies in a zip-top plastic freezer bag. Coarsely crush candies using a meat mallet or rolling pin. Set aside crushed candies, reserving 3 Tbsp. separately for topping.
  3. Microwave white chocolate morsels in a large microwave-safe bowl at 70% power for 1 minute and 15 seconds. (Morsels will not look melted.) Stir morsels until melted. Microwave again at 15-second intervals, if necessary.
  4. Add peppermint extract and larger portion of crushed candies to melted chocolate, stirring until evenly distributed.
  5. Quickly spread melted white chocolate evenly in prepared pans; sprinkle with reserved 3 Tbsp. candies, pressing gently with fingertips. Let stand 1 hour or until firm.
  6. Peanut Brittle Candy Slabs: Melt white chocolate as directed in recipe above, gently folding in 1 1/2 cups crushed storebought peanut brittle and 1/2 cup creamy peanut butter; spread evenly in prepared loaf pans. Dollop 1 Tbsp. creamy peanut butter over candy mixture in each loaf pan; swirl with a knife. Sprinkle 1/2 cup crushed peanut brittle evenly over candy in pans, pressing gently with fingertips. Yield: 3 slabs/2 1/3 lb.
  7. Hello Dolly Candy Slabs: Measure and combine 2/3 cup each miniature semisweet chocolate morsels, toasted flaked coconut, chopped pecans, and chopped graham crackers; set aside 1/2 cup of this mix for topping. Melt white chocolate as directed in recipe above, gently folding in combined ingredients; spread evenly in prepared loaf pans. Sprinkle reserved 1/2 cup topping mixture over candy in pans, pressing gently with fingertips. Yield: 3 slabs/2 lb.
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