Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating
Source: Midwest Living


Recipe Summary

20 mins
30 mins
50 mins
about 1-3/4 pounds (about thirty-six, 2-inch pieces.)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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; fat 6g; cholesterol 1mg; saturated fat 5g; carbohydrates 16g; sugars 14g; sodium 6mg; potassium 15mg; calcium 10.1mg.