Chocolate Peppermint Crisp Bars
This recipe appears in my cookbook, Cooking with Tenina; MGRFTT. (You’re going to have to look that one up if you don’t know what it stands for!! I get RSI just typing that!)
If you love peppermint crisp bars, you are going to love this little home made version. Although the pandan paste is not completely necessary, it is pretty to see the little glint of green minty toffee, but you can leave it out, I have added it purely for colour. I have some great polycarbonate chocolate moulds that I completely love, and I highly recommend you invest in some if you are going to be a regular chocolate maker! They are available online in my store.
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to gain access to this recipe and to have extra Thermomixery each and every month!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 250 Grams golden caster sugar, (you cannot use homemade for this recipe)
- 200 Grams water
- 3-4 Drops pandan paste, available at Asian supermarkets
- 6 Drops doTERRA Peppermint Oil BUY
- 300 Grams Chocolate dark BUY
- 25 Grams Cacao Butter
Place sugar, water and pandan paste into a heavy based saucepan on a medium low heat stirring constantly until sugar dissolves.Bring to the boil and cook until hard crack stage (temp). See note.Add peppermint oil. It will spit a little, but swirl the toffee around so as to combine the oil.Working quickly spread the toffee on a silicone bread mat and allow to cool completely.
Break into pieces and place into the Thermomix bowl. Chop 5 sec/speed 5. Remove from bowl and set aside.
Without cleaning the bowl, place chocolate and cacao butter into Thermomix bowl and melt 15 min/37°C/speed 1. Stop and scrape down sides of bowl as needed.
Pour half of the chocolate into a bar mould, spread the crushed mint toffee on top and then finish with the remaining chocolate. Refrigerate. The chocolate should release easily from the mould after around 6-7 minutes in the fridge.*
Note; To test for hard ball stage, have a cup of room temperature water near your stove as you cook the toffee. Drop a small spoonful of the cooking toffee into the water to test it. If it sets immediately and becomes brittle, you are good to go.
The moulds I use are available in my store. They are professional poly carbonate moulds and I highly recommend them. You will not get exactly the same results without them.
This is just one of our Insider recipes. Join us today and start cooking!