Peppermint Cream Corn Puffs
  • 1 bag Corn Puffs
  • 20 medium candy canes
  • 1- 12 oz. package white chocolate morsels
  • 1 tsp. peppermint oil
  1. First, you pour corn puffs into a big bowl--I used about half the bag.
  2. Then, crush candy canes--I used the blender so it was nearly a powder.
  3. Melt one package of white chocolate--gently in a double boiler.
  4. Now, mix the candy canes and the white chocolate.
  5. Add 1 tsp. of peppermint oil.
  6. Pour over corn puffs and mix until pieces are coated.
  7. Allow to set on wax paper covered cookie sheet.
  8. If you're in a real hurry--set it in the refrigerator for about 20 minutes.
  9. Store in airtight container or large Ziploc bag.
Recipe by Gracious Rain at