White Chocolate Peppermint Drops Recipes

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.

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.

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.

Steps:

• In a mixing bowl, cream butter and sugar.
• Beat in remaining ingredients except food coloring. if your food coloring comes in a dropper - do 4 drops. Mix just until the dough has red swirls - then STOP.
• Drop by teaspoons onto ungreased cookie sheets. Flatten slightly.
• Bake at 350 degrees for 12-14 minutes or until bottoms start to turn light brown.
• Cool for 2 minutes before removing to wire racks.
• If desired, dip half of each cookie in melted chocolate and place on waxed paper to dry.

Steps:

• Combine the white chocolate and peanut butter in a large heavy saucepan over low heat. Cook, stirring constantly, for 5 to 6 minutes or until smooth. Remove from heat and stir in the rice cereal, marshmallows and peanuts.
• Drop by rounded spoonfuls onto a plastic wrap- or waxed paper-lined baking sheet. Chill for 10 minutes or until set.
• Place the chocolate chips in a small heavy plastic sealable bag. Submerge the sealed bag in hot water until the chocolate is melted.
• Cut a tiny hole in one corner of the bag and drizzle the chocolate over the candies. Chill fo 10 minutes. Store in an airtight container.

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.