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Recipe Summary

prep:
20 mins
chill:
30 mins
Yield:
about 1-3/4 pounds (about thirty-six, 2-inch pieces.)
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Ingredients

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Directions

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  • Line a large baking sheet with foil; set aside. In a heavy medium saucepan, heat candy coating and white baking chocolate over low heat, stirring frequently until melted and smooth. Remove from heat.

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  • Stir in 1/2 cup of the crushed candy. Pour mixture onto the prepared baking sheet.; spread to about 3/8-inch thick. Sprinkle with remaining crushed candy and macadamia nuts, if you like; press slightly.

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  • Chill candy about 30 minutes, or until firm. (Or let candy stand at room temperature for several hours until firm.) Use foil to lift firm candy from the baking sheet; carefully peel off foil and break candy into pieces.

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  • To store, layer the pieces of candy between waxed paper in airtight container; cover. Store in refrigerator up to 2 weeks, or freeze up to 3 months. Serve at room temperature. Makes about 1-3/4 pounds (about thirty-six, 2-inch pieces.).

Nutrition Facts

118 calories; total fat 6g; saturated fat 5g; polyunsaturated fatg; monounsaturated fatg; cholesterol 1mg; sodium 6mg; potassium 15mg; carbohydrates 16g; fiberg; sugar 14g; proteing; vitamin aIU; vitamin cmg; calcium 10mg; ironmg.

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