Recipe courtesy of Jacques Torres
Recipe courtesy of Jacques Torres
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Peppermint Crunches
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- Level: Intermediate
- Total: 45 min
- Prep: 15 min
- Inactive: 30 min
- Yield: 16 to 20 candies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 184
- Total Fat
- 13 g
- Saturated Fat
- 7 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 3 g
- Sugar
- 10 g
- Protein
- 2 g
- Cholesterol
- 1 mg
- Sodium
- 6 mg
- Level: Intermediate
- Total: 45 min
- Prep: 15 min
- Inactive: 30 min
- Yield: 16 to 20 candies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 184
- Total Fat
- 13 g
- Saturated Fat
- 7 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 3 g
- Sugar
- 10 g
- Protein
- 2 g
- Cholesterol
- 1 mg
- Sodium
- 6 mg
Ingredients
Directions
- You can use more or fewer candy canes, depending on your taste. I like to use a ratio of 25 percent candy cane and 75 percent chocolate. Use a rolling pin to crush the candy canes into small pieces and crumbs. Mix the candy into a bowl of tempered dark chocolate and stir with a spoon. Drop dollops of the chocolate candy onto a parchment paper lined baking sheet. When the chocolate sets, the candies are ready to eat.
