Red and Green Peppermint Chocolate Bars
Who doesn’t love peppermint bark during the holidays? But white chocolate lovers often get left out. Not anymore!
The combination of Merckens creamy white chocolate candy coatings and peppermint crunch makes a delicious--and easy--holiday treat. Even folks who don’t love white chocolate adore this Christmas candy.
Just like our classic red and green peppermint bark, this recipe makes great gifts. Wrap the bars in a foil candy wrapper and you’ll be Santa’s favorite.
These bars look so elegant wrapped in chocolate foil wrappers, You’ll feel so fancy peeling the foil away to take a bite.
What you’ll need to make them
Note: this recipe calls for one cup of red and green peppermint crunch to one pound of merckens coatings. There are about two cups in a bag of red and green peppermint crunch, so if you’d like to double this recipe, you’ll need an extra bag of candy coatings.
Combine Red and Green Peppermint Crunch with Merckens
To make red and green peppermint chocolate bars, mix one cup of red and green peppermint crunch into one pound of melted Merckens White Candy Coatings (see how to melt merckens candy coatings here). This is the same technique used for traditional peppermint bark.
Stir until the peppermint crunch is coated with the melted white chocolate.
Pour into Chocolate Bar Molds
Pour into a chocolate bar mold of your choice (no need to spray chocolate molds with any type of vegetable spray- the chocolate will release all on its own).
Use a spatula to spread out the peppermint crunch and chocolate mixture, and tap the mold onto the countertop to level everything out.
Unmold Chocolate Bars
Place the mold into the refrigerator for 10 to 15 minutes or until the chocolate has completely set. Remove from the fridge and carefully turn the chocolate bars out of the mold onto your countertop.
Wrap in Chocolate Foil Wrappers
The holidays are all about sparkle and shine, stay on trend and add bling to your chocolates by wrapping your chocolate bars with a shiny and colorful chocolate foil wrapper, they not only look pretty, but they protect your chocolate bars and keep them fresh for about 2 to 3 weeks.
Store wrapped chocolates in a covered container and in a cool place away from sunlight until your ready to give out as gifts.
If you want to go the extra mile, use pretty craft paper, or make and print custom chocolate bar wrappers and wrap them around the foil covered bars.
Secure with a cute sticker or a piece of tape. Your friends and family will be asking where you bought such pretty chocolate Bars, and you can proudly say “I made them for you!”
Every year around the Holidays we get requests for EASY Christmas candy recipes. Everyone feels short on time, but who doesn’t want to show off their impressive candy making skills?
Well here is it, get ready for the easiest Christmas candy you’ll make all year (aside from our peppermint bark recipe, which is even easier!).
Our Christmas Toffee Bark is insanely addicting, and once you start eating it you just can’t stop, it’s the perfect snack for Christmas parties, or wrap it up in cellophane bags tied with curling ribbon and give it out to work friends and family!
Whatever you do, be sure to make extra, because it gets gobbled up quick!
Makes one 12 x 18 pan of toffee bark.
What You’ll Need
- One Pound Merckens Dark Chocolate Candy Coatings
- ½ Cup Merckens Red Candy Coatings (for drizzling)
- ½ Cup Merckens Green Candy Coatings (for drizzling)
- ¼ Cup Toffee Crunch
- One Sleeve Saltine Crackers Original
- One Cup (2 sticks) unsalted butter
- One Cup Brown Sugar
What To Do
Preheat the oven at 375 degrees.
Line a 12 x 18 jelly roll pan with parchment paper and lay out the saltine crackers in rows, side by side in a single layer onto the lined cookie sheet.
Combine two sticks of butter and one cup of brown sugar in a medium saucepan. Cook on medium high heat stirring frequently until the butter melts. Continue to cook, stirring occasionally for about 3 more minutes or just until the mixture comes to a boil and starts to darken.
Pour the boiling butter and sugar mixture evenly over the saltine crackers and spread it out using an offset spatula. Don’t worry if it looks a little messy!
Bake for about 5 minutes and remove carefully as the crackers and hot sugar will slide around a little. Set aside to cool a little while you melt the Merckens chocolate in the microwave. It doesn’t need to be completely cooled to add the chocolate, it’s ok if it's still a little warm.
In a glass measuring cup, melt ¾ pound of Merckens Dark Candy Coatings 20 seconds at a time in the microwave until melted (Here’s how to melt merckens). Pour evenly over the sugar-coated saltine crackers and smooth it out with an offset spatula.
While the chocolate is still wet sprinkle ¼ cup of toffee crunch evenly over top and drizzle with melted green and red merckens candy coatings.
Refrigerate for an hour or until it’s hardened and cooled, it should snap when breaking off a piece. Break it up into pieces and package into cellophane bags or store in an airtight container in the refrigerator until you are ready to use for up to 2 weeks.
Our Christmas Toffee Bark recipe is so easy, you’ll be able to make multiple batches in no time, but if you want an even easier recipe to add to your Christmas candy making list - Check out our peppermint bark recipe here.
We Tried BraveTart's Homemade Klondike Bars
When I saw a post on SeriousEats.com for homemade Klondike bars, I knew I had to try them. I’m so glad I did! Not only was this project SUPER fun, but it also made the best ice cream bars I’ve ever eaten.
Stella Parks (aka BraveTart) is the genius behind the recipe. Her amazing recipe doesn’t require an ice cream machine. (Win! Because I don’t own one. I have an airbrush but not an ice cream maker. #priorities) The simple method she came up with makes the perfect Klondike bar ice cream texture. The end result is the fluffiest, creamiest ice cream you’ve ever bit into.
I followed her ice cream recipe to a T, but...then I went rogue. You know I love my Merckens! So I dipped the frozen ice cream squares in Merckens Milk Chocolate Candy Coatings. Since Stella mentioned thinning the chocolate with coconut oil, something that I don’t have in my pantry right now, I decided to try Paramount Crystals. Win!
I added eight tablespoons of paramount crystals to one pound of Merckens. It thinned the chocolate down to the perfect consistency. As soon as you dip the bar, it sets. If you add regular cooking oil to your chocolate it can come out too soft and grainy. Paramount crystals harden fast, giving you that signature crack shell.
The combination of fluffy ice cream and the snap of the chocolate shell made them (dare I say) better than a Klondike bar! They were so good that the team kept eating them while I tried to snap a pic for this post!
Stella mentioned wrapping the homemade Klondike bars in foil to prevent freezer burn and to give them a fancy finish. So I wrapped the bars with our 6x6 chocolate foil wrappers. Since our chocolate foil wrappers come in lots of colors, it was hard to pick. But I needed to use silver because, hello, I wanted it to look real! (Tip: Cut bars in ¾ inch thick 3 x 3 inch squares so they fit the foil perfectly)
To be honest, my bars didn’t last long--freezer burn wasn’t going to be an issue for me. But, I love the satisfying feeling you get peeling the foil off a Klondike bar fresh from the freezer. And since eating a homemade Klondike bar can be messy, I loved that the foil protected me from fallen chocolate. Who needs chocolate stains on her yoga pants? Not me!
BUT, I didn’t stop there…
I realized that I had all the ingredients I needed to make variations of Stella’s amazing recipe.
Homemade Heath Toffee Bars
1/2 cup toffee crunch, divided
1 teaspoon Lorann Caramel Flavor
1/2 teaspoon Lorann Almond Oil
Prepare Stella Park’s (BraveTart’s) Klondike Bar recipe as written. Before spreading the ice cream into the pan, stir in 1/4 cup toffee crunch, caramel flavor, and almond flavor. Taste. Add more caramel and almond flavor if desired.
Prepare the chocolate coating and stir in 1/4 cup toffee crunch before dipping bars.
Homemade Crispy Rice Crunch Klondike Bars
1/4 cup Crisp Rice
Prepare Stella Park’s (BraveTart’s) Klondike Bar recipe as written.
Prepare the chocolate coating and stir in crisp rice before dipping bars.
Homemade Cookies and Cream Klondike Bars
1/4 cup Chocolate Cookie Crumbs
Prepare Stella Park’s (BraveTart’s) Klondike Bar recipe as written. Before spreading the ice cream into the pan, stir in chocolate cookie crumbs. Taste. Add more cookie crumbs, if desired.
Prepare chocolate coating and dip as directed.
Wrap with your favorite colored chocolate foil wrappers or you can wrap different flavors in different colored foils so you don’t get them mixed up!
I used gold for toffee crunch, silver for plain vanilla, red for the rice crunch and dark blue for cookies and cream.This was such a fun project, let me know if you try them! Thanks to Stella for inspiring me!