Directions:
- Line large baking sheet with foil. In saucepan, melt baking pieces.
- Place unwrapped peppermint candies in a ziploc (you may need to reinforce it with another ziploc) and hammer the pieces until thoroughly crushed.
- When the chocolate is nearly melted, remove from heat; mix in Extract. Gently stir until smooth.
- Spread chocolate mixture on baking sheet, smoothing with metal spatula to 1/4 inch thick.
- Add food color, drop by drop, over melted baking pieces. Using a wooden skewer, swirl color through.
- Sprinkle with crushed candies, press in with spatula.
- Chill until set, about 10 minutes.
- Break into pieces. Store, covered. Refrigerate up to 5 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 123.15 Kcal (516 kJ) | ||
| Calories from fat | 112.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.47g | 19% | |
|---|---|---|---|
| Sodium | 3.17mg | 0% | |
| Potassium | 303.01mg | 6% | |
| Total Carbs | 9.49g | 3% | |
| Sugars | 0.13g | 1% | |
| Dietary Fiber | 4.68g | 19% | |
| Protein | 3.12g | 6% | |
| Iron | 1mg | 6% | |
| Calcium | 14mg | 1% | |
| Amount Per 100 g | |||
| Calories | 372.35 Kcal (1559 kJ) | ||
| Calories from fat | 339.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.71g | 19% | |
|---|---|---|---|
| Sodium | 9.58mg | 0% | |
| Potassium | 916.14mg | 6% | |
| Total Carbs | 28.7g | 3% | |
| Sugars | 0.39g | 1% | |
| Dietary Fiber | 14.14g | 19% | |
| Protein | 9.43g | 6% | |
| Iron | 3.1mg | 6% | |
| Calcium | 42.4mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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