Chocolate Peppermint Crisp Bars

Name: Thermomix recipe: Chocolate Peppermint Crisp Bars
Prep time: 5 min
Cook time: 15 min
Ingredients: 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; 300 Grams chocolate dark; 25 Grams cacao butter

Makes approx 8 small bars Prep Time 5 minutes Cook Time 15 minutes Rated:

You know me when it comes to chocolate and peppermint! A match made in flavour heaven, these bars are no exception. Love my doterra peppermint oil!!

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.

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Need

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

Do

1: 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.
2: Break into pieces and place into the Thermomix bowl. Chop 5 sec/speed 5. Remove from bowl and set aside.
3: 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.
4: 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.*
5: 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.

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Find out more

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!