The sweet scent of adventure wafts through the air as we journey into the vibrant world of flavors. Today, we’re summoning the magic of the holiday season with a treat that’s as festive as a parade in the streets of Vienna and as playful as a child at a Christmas market in Berlin. Meet the Peppermint Chocolate Crispbread Slice — a delightful concoction that’s bound to tickle your taste buds and warm your spirit like a cozy cup of cocoa on a chilly winter’s day.
Why make this recipe?
Imagine biting into a crispy base that plays host to velvety white chocolate infused with the cool, festive zing of peppermint, all drizzled in rich, dark chocolate goodness. This recipe is the edible version of a snow globe filled with the joy of the holidays. Perfect for parties, family gatherings, or just to satisfy your own sweet cravings, this delight will have everyone asking for seconds — or thirds!
How to make Peppermint Chocolate Crispbread Slice
Ingredients:
- 6 Arnott’s Salada Original crispbreads
- 160g (1 cup, lightly packed) brown sugar
- 125g butter, chopped
- 2 x 180g block white chocolate, melted
- 2 tsp peppermint extract
- 80g dark chocolate melts, melted
- Coles Freeze Dried Candy Cane Baubles, coarsely chopped, to decorate
Directions:
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Assemble your cooking brigade and preheat that oven to a balmy 180°C (160°C if you’re rolling with a fan-forced vibe). Line a 20 x 30cm slice pan with baking paper, letting those edges flap over like a stylish cape.
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Take your crispbreads and lay them down in a single layer at the bottom of your prepared pan, trimming them to fit if necessary. This is their moment to shine!
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In a small saucepan, toss in the sugar and butter, placing it over medium heat. Stir that buttery concoction until it melts and mingles into smooth sweetness. Bring the mix to a boil and keep stirring for 30 seconds, until it thickens up like a cozy hug.
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Pour this luscious sugar mixture evenly over your crispbread layer, smoothing it out as if it were a canvas. Pop it in the oven for about 5 minutes until it bubbles like a potion in a witch’s cauldron. Let it cool slightly – we don’t want any burns on this festive adventure!
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In a small bowl, blend together the melted white chocolate and peppermint extract. Pour this heavenly mixture into your pan, smoothing its surface like icing over a cake. Set it aside for 20 minutes until it’s half-set, but the adventure isn’t over just yet!
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Spoon that dark chocolate into a piping bag or a sealable plastic bag (snip off one corner, and voilà!). Drizzle it diagonally over your beautiful white chocolate layer, creating a festive masterpiece.
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Sprinkle those freeze-dried candy cane baubles like confetti over your slice. Let it chill in the fridge for 2 hours until it sets, leaving the tantalizing fragrance wafting through your kitchen.
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Once set, harness your inner Picasso and cut the slice into pieces or break them into shards – serve them up like pieces of art worthy of any gallery!
How to serve Peppermint Chocolate Crispbread Slice
Serve it as an extravagant dessert at your next gathering, or package it up as sweet gifts for loved ones. Pair it with a warm mug of hot chocolate or a strong espresso — each bite is an invitation to cozy up and share stories, laughter, and festive cheer.
How to store Peppermint Chocolate Crispbread Slice
This tantalizing treat keeps in an airtight container in the fridge for about a week — if it lasts that long! The flavors will deepen and enhance, promising even more joy with each passing day. Just try to keep your fingers off it while it sits!
Tips to make Peppermint Chocolate Crispbread Slice
- For a crunchier texture, let your crispbread bask in the oven for another few minutes as the sugar bubbles.
- Mix in some chopped nuts or dried cranberries for a textural twist.
- Don’t hold back on the festive sprinkles — the more, the merrier!
Variations
Want to swap out the peppermint? Go ahead! Try a splash of orange extract for a zesty citrus punch or vanilla for a classic twist. The world is your candy store, so mix it up!
FAQs
1. Can I use regular white chocolate instead of melted blocks?
Absolutely! Just make sure it’s high quality, so your Peppermint Slice gets that luxurious feel. No one wants a half-hearted dessert!
2. What if I don’t have crispbreads?
No worries! You can substitute them with graham crackers or any sturdy biscuit that tickles your fancy. Just ensure it can hold up to that sugary goodness!
3. How can I make this gluten-free?
You can easily switch to gluten-free crispbreads. There’s a world of options out there — a crunchy base awaits your adventurous spirit!
With this Peppermint Chocolate Crispbread Slice, you’re not just baking; you’re bringing the flavors of the globe into your kitchen. So roll up those sleeves, embrace the mess, and dive into this sweet adventure – your taste buds are in for a festive treat!
Peppermint Chocolate Crispbread Slice
Ingredients
Method
- Preheat the oven to 180°C (160°C for fan-forced). Line a 20 x 30cm slice pan with baking paper.
- Lay the crispbreads in a single layer at the bottom of the prepared pan, trimming to fit if necessary.
- In a small saucepan, combine the sugar and butter over medium heat until melted.
- Bring the mixture to a boil and stir for 30 seconds until thickened.
- Pour the mixture over the crispbreads and bake for 5 minutes until bubbling.
- Let it cool slightly.
- In a small bowl, blend melted white chocolate and peppermint extract, and pour over the crispbread layer.
- Let it set aside for 20 minutes until half-set.
- Drizzle melted dark chocolate diagonally over the white chocolate layer using a piping bag.
- Sprinkle freeze-dried candy cane baubles over the top.
- Refrigerate for 2 hours until fully set.
- Cut the slice into pieces or break them into shards to serve.