Peppermint Crunch Brownie Batter Bark
Find more fantabulous recipes, tips and tricks at www.thekitchenwhisperer.net. Also, join our TKW Family on Facebook
Ingredients
- 1 cup white sugar
- 1/2 cup all purpose flour
- 1/2 cup cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoon Peppermint Kissyface Dust
- 8 tablespoon unsalted butter, melted
- 3 tablespoon Peppermint Kissyface Crumbles
- 1–2 drops peppermint oil
- 1 1/2 cups milk chocolate cut into chunks
- 1 cup white chocolate cut into chunks
- 1 teaspoon canola oil
Instructions
- Line a 9×13” pan with parchment paper leaving a 1” overhang.
- Melt milk chocolate in in double boiler of medium-low heat.
- Pour evenly into plan and smooth with offset spatula.
- Place the pan in the fridge to chill for 20 minutes.
- In a bowl add the sugar, flour, cocoa, baking soda, salt and Peppermint Kissyface Dust, whisk until combined.
- Add the melted butter and mix until smooth.
- Remove the chilled chocolate from the fridge and spread the brownie batter over top evenly. *Note: the chocolate must be hardened before you spread this on.
- Place the pan back in the fridge for 20 minutes.
- Melt white chocolate in in double boiler of medium-low heat.
- To the white chocolate add in the canola oil and peppermint oil. If the chocolate doesn’t melt add a teeny bit more canola to help smooth out.
- Remove the pan from the fridge and pour the melted white chocolate on top.
- Smooth with offset spatula.
- Sprinkle the Peppermint Kissyface Crumbles on top.
- Place in the fridge for at least one hour to harden and set.
- Cut with a serrated knife and keep chilled prior to serving.