Best Peppermint Brittle Recipes

PEPPERMINT BRITTLE

Steps:

• Line a large jellyroll pan with heavy-duty foil.
• Place white chocolate in a microwave-safe bowl. Heat in microwave on medium setting for 5 to 6 minutes. Stir occasionally, until chocolate is melted and smooth.
• Place candy canes in a plastic bag, or between two pieces of waxed paper. Using a mallet or rolling pin, break the candy canes into chunks. Stir peppermint into melted white chocolate. Spread evenly in pan, and chill until set, about 1 hour. Break into pieces by slamming pan on counter.

WHITE CHOCOLATE AND PEPPERMINT COOKIE BRITTLE

Steps:

• Preheat oven to 350°F. Line baking sheet with parchment paper. Whisk flour, baking soda, and salt in medium bowl. Whisk melted butter, both sugars, and vanilla in large bowl until smooth. Stir in flour mixture until just blended. Stir in 1 cup chopped white chocolate and 1/2 cup crushed peppermint candy.
• Transfer dough to prepared sheet. Press dough into 14x8-inch rectangle, about 3/8 inch thick. Bake cookie until top is firm and dark golden, about 30 minutes. Cool on sheet 10 minutes. Transfer to rack; cool completely.
• Stir remaining white chocolate in top of double boiler over barely simmering water until melted and smooth. Using small spoon, drizzle about half of melted chocolate in thin lines over cooled cookie. Sprinkle remaining crushed peppermint candies over chocolate. Drizzle remaining white chocolate over top. Let stand until white chocolate sets, about 1 hour. Break cookie into irregular 2- to 3-inch pieces. (Can be made 2 days ahead. Store in airtight container at room temperature.)

PEPPERMINT BRITTLE

Steps:

• Line a large jellyroll pan with heavy-duty foil.
• Place white chocolate in a microwave-safe bowl. Heat in microwave on medium setting for 5-6 minutes. Stir occasionally, until chocolate is melted and smooth.
• Place candy canes in a plastic bag, or between two pieces of waxed paper. Using a mallet or rolling pin, break the candy canes into chunks.
• Stir peppermint into melted white chocolate. Spread evenly in pan, and chill until set, about 1 hour.
• Break into pieces by slamming pan on counter.

BROWNIE BRITTLE PEPPERMINT CHOCOLATE PIE

Steps:

• Grease a 9 inch pie pan.
• Add melted butter to brownie brittle crumbs and mix until combined.
• Press brownie brittle mixture evenly into the bottom and up the sides of a 9 inch pie pan, then set aside.
• Whisk the cornstarch and 1/4 cup milk together in a small bowl. Set aside.
• Add chocolate chips and remaining milk to a sauce pan and melt on med-low heat until smooth, whisking to keep from burning.
• Once melted, add cornstarch mixture and peppermint extract and whisk together.
• Bring the mixture to a boil, whisking constantly. It will begin to thicken.
• Once boiling, whisk continuously for about 2 minutes, until fully thickened.
• Pour mixture into crust.
• Refrigerate for about an hour, then make ganache.
• To make the ganache, put chocolate chips into a metal bowl.
• Put heavy cream into a microwave safe bowl, or glass measuring cup. Microwave until it begins to boil, then remove and pour over the chocolate.
• Immediately cover tightly with clear wrap and let sit for about 5 minutes.
• Remove wrap and whisk until smooth.
• Grap pie from refrigerator and pour ganache over top of the pie, spreading into an even layer.
• Refrigerate pie until completely set, another hour or two.
• Once ready to serve, top pie with whipped cream, peppermint crunch baking pieces and chocolate sauce.