Makes about 65 one-inch pieces
- Cooking spray or vegetable oil
- 2 cups chopped dark chocolate
- 1/3 cup coconut oil or solid vegetable shortening
- 1/4 tsp. pure peppermint oil (preferred), or 1/2 tsp. peppermint extract
- 1/2 tsp. fine sea salt
- About 1 cup sifted confectioner's sugar, for dredging
Place a roughly 9" × 9" sheet of parchment or wax paper on a cutting board. Set it aside. Lightly grease the baking pan with the cooking spray, and line it with a piece of parchment or wax paper that extends a few inches over two ends of the baking pan (you'll use these ends as handles to lift the candy out after it's set). Set aside.
Combine the chocolate and coconut oil in a medium-size heatproof bowl. Place the bowl over a small saucepan of simmering water and stir frequently with the heatproof spatula until melted and completely combined. (Alternatively, place the chocolate and coconut oil in a microwave-safe bowl and heat on high for 30 seconds. Stir, then microwave in 10-second intervals, stirring with the spatula between intervals, until the chocolate and coconut oil are melted and combined.)
Add the peppermint oil and salt to the chocolate mixture and stir well with the spatula to combine. Pour the mixture into the lined baking pan, spreading it evenly with the spatula. Allow it to sit until firm to the touch, about 2 hours.
Once the meltaways have set, run a sharp chef's knife along the unlined edges of the pan and lift the slab of candy out of the baking sheet. Gently turn it out onto the parchment-lined cutting board and cut it into 1-inch squares.
Place the confectioner's sugar, in a small bowl and dredge the candy pieces in it until evenly coated on all sides.
Store the meltaways in an airtight container in the refrigerator for up to 2 weeks.
Excerpted from The Liddabit Sweets Candy Cookbook (Workman) by Liz Gutman and Jen King.
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