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I have been waiting a whole year to make these. I mean exactly a whole year. See the recipe print out below? Look at the date at the bottom of the page…12/10/2009….exactly a year. I intended to make them last year, but never got around to it. Now is the time.
These are absolutely scrumptious. I find them to be a perfect afternoon pick me up or a delightful after dinner mint. Package them for gifts and share them with everyone.
You can cut them to any size you prefer. I enjoy them about the size of half dollars and stored in the refrigerator. The best part are the scraps. DO NOT throw them out! Simply fold them into your favorite vanilla or chocolate ice cream and you have yourself a tasty, wintery treat.
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Peppermint Crisps
Equipment
- Food processor
Ingredients
- ½ cup granulated sugar
- ½ cup water
- 1 ½ teaspoons peppermint extract, divided
- 4 ounce dark chocolate, chopped
- 4 ounce milk chocolate, chopped
- ¼ cup shredded unsweetened coconut, I use Bob’s Red Mill
Instructions
- Line a baking sheet with a sheet of parchment paper.
- Place sugar and water in a medium saucepan and stir to combine. Over medium heat dissolve the sugar. Increase the heat to medium-high and cook without stirring until the mixture turns a light caramel color, about 7-9 minutes. Halfway through wipe the sides of the pan down with a damp pastry brush to remove and crystallization. Remove from the heat and add 1 teaspoon of the peppermint extract. Swirl the pan to distribute the extract.
- Pour the mixture onto the prepared baking sheet and set aside for 15 minutes or until completely hardened and cooled. Break the hardened peppermint sugar into shards and place in the bowl of a food processor fitted with a metal blade. Pulse to break up the large pieces, then process until it resembles fine sand.
- Line a baking sheet with parchment paper.
- Place the chocolates in a microwave safe bowl and microwave for 1 minute. Remove from the microwave and stir. If not melted, return to the microwave and cook for an additional 30 seconds. Stir and repeat if necessary until the chocolate is completely melted. Once melted, stir in the coconut, remaining peppermint extract and the processed peppermint sugar. Pour the mixture onto the prepared baking sheet.
- Using an offset spatula, spread the chocolate into a 10×8-inch rectangle, about 1/4-inch thick. Holding the parchment to the baking sheet, gently rap the baking sheet on the counter to even the surface. Place the baking sheet in the refrigerator to harden the chocolate, about 1 hour.
- Remove from the refrigerator and let rest for 5 minutes. Gently transfer the parchment to a cutting surface. Using a 1 1/2-inch circle cutter, cut out as many rounds as you can. Reserve the scraps for nibbling or fold into your favorite ice cream. Store in an airtight container in a cool location or in the refrigerator for a cool peppermint taste. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These look amazing! I love the idea of having them mixed with ice cream! Look pretty easy to put together…do you think I could leave out the coconut?
Eva-
Thank you:) They really turn plain ice cream into something special. I can't see why you couldn't omit the coconut. The mixture just won't be quite as thick when spreading on the parchment. It is unsweetened so it doesn't have a big coconut flavor, but there is a hint.
These are right up my alley! I plan to make these and hope I can get to them sooner that a year from now! 😉 I love dried coconut and adore mint–Thanks for the recipe!
These look and sound amazing! I will be making them very very soon!
Okay, these are amazing. Simple, but amazing. I am definitely going to do something with these!
Leslie, Tammy, and Carolyn,
Oh, I do hope you try these. Please don't wait the year+ that I did:) Thank you for your lovely comments, too!
These look delicious! I love the holiday season because it means peppermint goes into everything! Can't wait to make these – thanks for the recipe.
This is for Eva: Coconut is one of my least favorite ingredients and I'm not very wild about mint either. However, after trying the recipe "as is" I will be making these often just as printed. Scrumptious comes to mind. If you didn't know it was coconut you would be scratching your head saying, "What is in these mints that makes them so good?" It makes the chocolate pop, tames the mint and adds a spectacular texture. Thanks Nicole for a delicious and quick holiday recipe that is bound to please.
ps heres the link if you want to check out the post 🙂 https://theprocrastobaker.blogspot.com/2011/08/peppermint-crisps.html
Nicole! I made these and blogged about them, they were simply fabulous and the perfect little after dinner treat for when some of my Mums relatives came up for the evening 🙂 I reitterate what you have said about the coconut enhances the mints rather than being an obvious feature. Really lovely recipe that is a keeper for sure, thank you 🙂
Just found this as I am making chocolates for gifts this year and these sound fab and easy! Will be making some tomorrow thank you!