1. Microwave chocolate chips in large microwavable bowl on HIGH for 1 1/2 to 2 minutes or until almost melted, stirring after 1 minute. Stir until chocolate is completely melted and mixture is smooth. Stir in peppermint extract.
2. Spread on large foil-lined baking sheet to 1/4-inch thickness. Add food color, drop by drop, over mixture. Using a wooden skewer, swirl color through chocolate. Sprinkle with crushed candies, pressing lightly into chocolate with spatula.
3. Refrigerate about 10 minutes or until firm. Break into irregular pieces to serve. Store in covered container at cool room temperature or in refrigerator up to 5 days.
Test Kitchen Tips:
Substitute 12 ounces white baking chocolate, coarsely chopped, for the white chocolate chips.
Before sprinkling on the peppermint candies, sift the crushed candies through a fine strainer to remove any ultrafine, dustlike pieces.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (38g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 82 (49%)|
|Amt Per Serving||% DV|
|Total Fat 9.1g||12 %|
|Saturated Fat 5.5g||28 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 6mg||2 %|
|Sodium 25.5mg||1 %|
|Potassium 81.1mg||2 %|
|Total Carbohydrate 20.2g||6 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 20.1g|
|Protein 1.7g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 166
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