White Chocolate Peppermint Snow Squares are creamy, no‑bake bars with a buttery biscuit base and a fudge‑like white‑chocolate peppermint topping. They slice into pretty, “snowy” squares that are perfect for Christmas platters, cookie exchanges, or make‑ahead holiday treats.
The base uses crushed plain biscuits and melted butter, while the top layer blends white chocolate with condensed milk and crushed peppermint candy for a sweet, minty crunch. A brief chill in the fridge sets everything into firm, cuttable bars with about 190 calories, 8 g fat, and 26 g carbs each, similar to other peppermint slice recipes.
Ingredients
- 2 cups crushed plain biscuits or graham crackers
- 1/2 cup (1 stick) melted butter
- 1 cup white chocolate (chips or chopped)
- 1/2 cup sweetened condensed milk
- 1/4 cup crushed peppermint candies or candy canes
- Extra crushed peppermint for garnish (optional)
Approximate nutrition: about 190 kcal, 8 g fat, and 26 g carbs per square when cut into 16 pieces.
Step-by-Step Instructions
1. Make the biscuit crust
- Line an 8×8‑inch pan with parchment, leaving an overhang on two sides for easy lifting.
- In a bowl, mix crushed biscuits with melted butter until all crumbs are evenly moistened and clump when pressed.
- Press the mixture firmly into the bottom of the prepared pan in an even layer, using the back of a spoon or the bottom of a measuring cup.
2. Prepare the peppermint white chocolate layer
- Place white chocolate in a heat‑safe bowl.
- Melt gently in the microwave in 20–30 second bursts, stirring between each, or over a double boiler until smooth.
- Stir in condensed milk until the mixture is thick, glossy, and fully combined.
- Fold in 1/4 cup crushed peppermint, reserving a little for sprinkling on top if desired.
3. Assemble and chill
- Pour the white chocolate mixture over the biscuit base and spread it evenly to the corners.
- Sprinkle extra crushed peppermint over the top for a snowy, festive finish.
- Refrigerate for at least 2 hours, or until completely set and firm when touched.
When fully chilled, lift the slab out using the parchment and cut into small squares with a warm, sharp knife for clean edges.
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