Tips for Perfect Snow Squares
- Crush biscuits fairly fine so the base holds together; a few small chunks are fine for texture, but avoid large pieces.
- Don’t overheat the white chocolate—gentle melting prevents it from seizing or turning grainy when you add condensed milk.
- Use crunchy peppermint candies or candy canes and crush them just before adding so they stay crisp and don’t dissolve into the chocolate.
- For a softer bite, let the pan sit at room temperature 5–10 minutes before slicing and serving.
Variations and FAQs
Can I add a chocolate layer underneath or on top?
Yes. You can brush a thin layer of melted dark or milk chocolate over the biscuit crust before adding the white chocolate, or drizzle chocolate over the set bars for a candy‑bar effect.
What biscuits work best?
Plain tea biscuits, graham crackers, or digestive biscuits all work well; the key is a simple, not‑too‑sweet cookie that lets the peppermint and white chocolate shine.
How far ahead can I make these?
They keep well in an airtight container in the fridge for up to a week. For longer storage, freeze the cut squares and thaw briefly in the refrigerator before serving.
Do I need to refrigerate leftovers?
Yes. Because of the condensed milk and melted chocolate, refrigeration helps the bars stay firm and prevents the topping from getting too soft at room temperature.
Why You’ll Love These Squares
White Chocolate Peppermint Snow Squares capture classic holiday flavors—creamy white chocolate, cool peppermint, and buttery cookie crumb—in a simple, no‑bake recipe. They’re festive, easy to transport, and endlessly giftable, making them a reliable choice whenever you need a quick, wintry dessert that still feels special.