Peppermint Cracknel Chocolate with Toasted Coconut
Who remembers the chocolate bar Ice Breaker? It was one of my favourites when I was a child, but for some reason it didn’t stay the course and was discontinued after only a few years. Milk chocolate filled with mint cracknel pieces. What’s not to love? Thankfully, I’ve now discovered how to make my own. This recipe for peppermint cracknel chocolate also contains toasted coconut for an even greater wow factor.
After Dinner Chocolates
I made these peppermint cracknel chocolate sticks with toasted coconut to give to friends who’d invited us over for dinner. We hadn’t seen them in far too long and I was looking forward to a good catch up. A few weeks earlier I had borrowed The Chocolate Cookbook by Christine France from our local library and I spotted this exciting mint cracknel recipe in it. The right opportunity to make it had arrived.
Peppermint Cracknel Chocolate Sticks with Toasted Coconut
If you don’t mind making caramel, this is a relatively easy recipe to have a go at. It only requires four ingredients too. Shards of peppermint cracknel and toasted coconut combine to make this chocolate crunchy, chewy and utterly delicious. These peppermint cracknel chocolate sticks make for a very moreish snack or you can tie them up in pretty bags to give as gifts to friends and family.
When I say sticks, my peppermint cracknel chocolate was more like chunks. I’d made them too deep, so that when I tried to cut them, they just broke any which way; they were not going to be made into the delicate slim sticks I’d envisaged – ho hum! I used a 2lb loaf tin to set my chocolate in. I’ve opted for a wider container in the recipe below, so that you’ll end up with something rather more refined. Despite the technical hitch though, the end result was pretty good: nil points for presentation but 9 out of 10 for taste and texture. The tasting panel seemed to agree.
If you’re vegan or wanting dairy free chocolate for any reason, do please ensure that the chocolate you use is actually vegan. Dark chocolate shouldn’t contain any dairy, but many brands can’t guarantee there aren’t traces to be found.
Don’t Like Coconut?
Just leave it out. You could also just make the peppermint cracknel without adding any of the other ingredients. Use it to decorate a minty cake or just munch as is.
Making caramel can be tricky. I’ve come a cropper with burnt sugar in the past and it isn’t nice, so do keep your eye very closely on the pan whilst it’s cooking. I favour the non-water method, which I find much easier to manage. Plus you don’t need a sugar thermometer. Melt the sugar in a pan over medium heat until it’s liquified. Let it bubble for thirty seconds to a minute until golden. Take it straight off the heat; it will continue to cook in the pan for a little while and should turn a lovely caramel colour.
If you want to use the water method, the original recipe states to add ¼ pt water with the sugar. But it’s best to have a thermometer if you go down this route.
Peppermint Cracknel Chocolate Sticks – The Recipe
- 4 oz granulated sugar (I used vanilla sugar)
- 1 drop essential peppermint oil
- 4 oz desiccated coconut
- 200 g 72% dark chocolate - broken into small pieces
- Place the sugar into a pan over a medium heat. Watch it carefully until it's liquified.
- Allow it to bubble for thirty seconds to a minute until it's turned golden.
- Remove from the heat. It will continue to cook and go a lovely caramel colour. If it doesn't, return the pan briefly to the stove.
- Add the peppermint oil, stir and pour onto a piece of baking parchment. Leave to cool and harden.
- When set (this should only take a few minutes), break into bits, then roughly crush with the end of a rolling pin.
- Carefully toast the coconut in a frying pan over a medium heat until golden, stirring all the time. Allow to cool.
- Melt the chocolate in a bowl over a pan of hot, but not boiling, water.
- Stir in the coconut and mint cracknel pieces.
Pour into an 8" (20cm) sq. silicone mould or lined tin and leave to set.
- Cut into sticks with a sharp knife.
If these are destined as a gift, place into a cellophane bag, label and tie with a bow.
If you're able to temper the chocolate, it will look better and last for longer.
Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.
Other Vegan Chocolate Recipes You Might Like
- Candied orange peel dipped in chocolate
- Dairy-free sesame truffles
- Homemade chocolate brazils
- Make your own chocolate bar from scratch
- Raw chocolate truffles
For even more recipes for homemade chocolates, head over to my Chocolate to Love board on Pinterest.
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Thanks for visiting Tin and Thyme. If you make these peppermint cracknel chocolate sticks with toasted coconut, I’d love to hear about it in the comments below or via social media. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them. For more delicious and nutritious recipes, follow me on Twitter, Facebook, Instagram or Pinterest.
Peppermint Cracknel Chocolate Sticks. PIN IT.