GHIRARDELLI CHOCOLATES RECIPES

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WHITE CHOCOLATE PEPPERMINT CRUNCH RECIPE: HOW TO MAKE IT



White Chocolate Peppermint Crunch Recipe: How to Make It image

This is my favorite confection to make at Christmas. Not only is it easy, it's delicious as well. I like to fill small bags with the crunchy candy to place in gift baskets.—Nancy Shelton, Boaz, Kentucky

Provided by Taste of Home

Categories     Desserts

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield about 1-1/2 pounds.

Number Of Ingredients 4

1 pound white candy coating, coarsely chopped
1 tablespoon butter
1 tablespoon canola oil
1 cup chopped peppermint candies or candy canes

Steps:

  • Line a baking sheet with parchment or waxed paper. In a microwave, melt candy coating; stir until smooth. Stir in butter and oil until blended. Stir in candies. Spread to desired thickness on prepared pan., Refrigerate until firm. Break into pieces. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 125 calories, FatContent 6g fat (5g saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 5mg sodium, CarbohydrateContent 17g carbohydrate (15g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

CHOCOLATE PEPPERMINT BARK - CHRISTMAS RECIPE - FOOD.COM



Chocolate Peppermint Bark - Christmas Recipe - Food.com image

Christmas candy - Two kinds of chocolate with peppermint chips. Yummy! So pretty, and great for gift giving. I have used chocolate bark (dark and white) with good results and it was less expensive, and hardens up beautifully

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 1 1/2 pounds, 20-30 serving(s)

Number Of Ingredients 3

12 ounces quality white chocolate (like Ghirardelli)
12 ounces quality dark chocolate (like Ghirardelli)
1/2 cup crushed peppermint candy (I use starlite)

Steps:

  • Line a 9x12 pan with parchment paper.
  • Melt the dark chocolate (use the method you prefer, either double boiler, or microwave - cook 30 seconds in a heat-proof bowl, stir and repeat until you have a smooth consistency.
  • Pour the melted dark chocolate on the parchment paper, spread the chocolate out until it is about 1/3" thick. You can do this by hitting the pan on the countertop repeatedly, or maybe you could use a spatula to spread the chocolate.
  • Melt the white chocolate, using the steps above. After the chocolate is smooth, pour it on top of the dark chocolate - trying to make the layers the same thickness. (it's best to do this step while the white chocolate is still very soft -- I've had them separate when I broke them into pieces, I think the layers "stick" together better if the white chocolate has not hardened).
  • Unwrap the starlite mints, or peppermints of your choice and put them into a heavy duty ziplock bag. Using a hammer or meat tenderizer - crush the mints then, while the white chocolate is still melted sprinkle on top.
  • Let the chocolates harden in the refrigerator for 2 hours, then break the candy into pieces. This needs to be stored in the refrgerator if you live in a warm/humid climate.

Nutrition Facts : Calories 176.8, FatContent 14.3, SaturatedFatContent 8.8, CholesterolContent 3.6, SodiumContent 19.4, CarbohydrateContent 15.2, FiberContent 2.9, SugarContent 10.2, ProteinContent 3.2

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