Peppermint Bark Brittle
User Reviews
5
Peppermint Bark Brittle
Description
The Peppermint Bark Brittle recipe uses a blend of semisweet and milk chocolate, mingled with crushed candy canes and chocolate wafer cookie crumbs to create a textured brittle with festive flavor. The process involves melting the chocolates gently and combining them with the candy cane bits for a signature crunch. Lightly crushed wafers contribute to the brittle’s structure and add a subtle cocoa crunch. White chocolate is incorporated to offer a smooth, sweet contrast typically layered on top.
The peppermint flavor brought by the candy cane bits stands out amid the chocolate, giving a refreshing note that complements the rich dark and milk chocolates. The brittle’s texture balances chewiness and crispness through the wafer and candy cane pieces. The baking step at a low temperature helps set the brittle evenly without burning the chocolate.
You can break the brittle into irregular pieces to serve as holiday treats or gift them wrapped individually. It’s a cold-set confection that needs minimal equipment to prepare, relying on careful melting and mixing techniques. The recipe also suggests optional sifting to preserve some larger candy cane bits on top, for recognizable peppermint chunks.
Handling the chocolate carefully by melting either in the microwave or on a stovetop bain-marie prevents burning and keeps smooth chocolate consistency. This brittle stores well when kept chilled and wrapped to maintain texture and freshness.
Ingredients
- 8 ounces semisweet chocolate chips good-quality
- 8 ounces milk chocolate chips good quality
- 5-6 ounces candy canes You want 1 cup of crushed candy cane bits, individually wrapped
- 3½ ounces chocolate wafer cookies such as Nabisco Famous Chocolate Wafers, (You want 1 cup of lightly crushed crumbs.)
- 2 ounces white chocolate from a bar, chips, melting wafers or bark, good-quality
Instructions
For the prep:
- Preheat the oven to 250˚F. Line a half sheet pan with foil and place it in the oven while preparing the rest of the recipe.
For the brittle:
- Unwrap the candy canes and place them in a gallon-size zip lock bag. Whack them with the back of a table or soup spoon until they’re all in small bits. Don’t crush too fine, you want a bit of texture.
- Optional - place the crushed candy canes in a sieve (not a fine mesh strainer) set over a bowl. Shake the sieve a little to separate the larger pieces from the finely crushed candy cane. Reserve ¼ cup of the larger pieces for the top of the brittle. Set aside
- Place the chocolate wafer cookies in a gallon size zip-lock bag (you can use the same bag) and crush them by whacking with the back of a table or soup spoon. Again, don’t crush too fine. Leave a bit of texture. Set aside.
- Place semisweet and milk chocolate chips in a medium-size, microwave-safe bowl. Microwave on high power for one minute. Stir to redistribute the microwave again for 30 seconds and stir. Repeat one or two more times until the chips look shiny then remove them from the microwave and stir until smooth and the chips are completely melted. Add the cookie crumbs and ¾ cup of the crushed candy canes to the bowl with the melted chocolate. Stir well to combine.
- Remove the prepared sheet pan from the oven. Spray lightly with non-stick cooking spray. Pour the melted chocolate mixture onto the sheet pan and spread to an even layer to the edges of the pan with an offset knife.
- Place the white chocolate wafers, bark or melting chips in a small microwave-safe bowl or cup. Microwave on 50% power for 30 seconds. Remove and stir to redistribute. Return to the microwave and heat again for 15-second intervals stirring well in between each microwave stint until the chips look shiny. Then stir until melted and smooth.
- Drizzle the melted white chocolate over the chocolate mixture on the sheet pan then sprinkle with the reserved crushed candy cane. Chill in the refrigerator until set, about 45-60 minutes. completely before breaking into pieces. Store in an airtight container.
Notes
- Use a gentle melting method for chocolate to avoid burning, such as a double boiler or microwave in short bursts.
- Crush candy canes and chocolate wafer cookies to a coarse texture to retain pleasant crunch in the brittle.
- Reserve some larger candy cane pieces to sprinkle on top for added texture and visual appeal.
- Store the brittle in a cool place to keep it firm and crunchy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 243-inch pieces
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Calories | 131kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 2mg | 1% |
| Sodium | 33mg | 1% |
| Potassium | 69mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 6IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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