Andes Peppermint Crunch Chips are perfect to use in your baking projects at Christmastime or for any recipe that you want to incorporate chocolate and a hint of peppermint flavor. They’re perfect for topping cookies, cakes, pies, fudge, candy and more.
Prepare a baking sheet lined with parchment paper or waxed paper.
In a double boiler pan melt 1 bag of the white chocolate baking chips.
Spread the white chocolate on to the already prepared baking sheet. Spread it in a very thin layer and shake the pan until it is completely smooth.
Allow the spread chocolate to cool until it has a dull appearance.
Melt 1 bag of white chocolate in the double boiler pan. Color red with a few drops of red food coloring paste. Add ½ tsp peppermint extract and mix well.
Spread the red layer thinly and carefully on top of the white layer. Shake the pan to smooth the layer. Allow to cool until it has a dull finish.
Finally, melt the final white layer and spread it carefully over the top of the red layer. Shake the pan until smooth.
Allow to cool. Cut the peppermint crunch chips as desired before the chocolate fully hardens.
Once hardened, store in an airtight containeruntil ready to use.
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