10ozabout 2 cups chopped dark chocolate (semisweet or bittersweet)
1tablespoonKahlúa Peppermint Mocha
1/2teaspoonpeppermint extractoptional
1/4cupcrushed peppermint candy
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Instructions
Lightly spray an 8x8 square pan with coconut oil or canola oil. Line with parchment paper and lightly spray the paper. You can also use butter to grease the pan.
In a medium saucepan, heat the sugar, butter, salt and evaporated milk over medium heat until it comes to a boil, stirring constantly. Lower the heat and let it simmer for about 5 minutes, continually stirring. Remove the milk from the heat and stir in the chocolate until it melts. When the chocolate is smooth, stir in the Kahlúa Peppermint Mocha and the peppermint extract, if using.
Pour the chocolate into the pan, spreading it evenly. Work quickly because the chocolate will begin to firm up. Sprinkle the crushed peppermint candy, cover the pan, and chill in the refrigerator for about 2 hours, or until firm. Cut into squares and serve.
Notes
Adapted from Chocolate (Williams-Sonoma Kitchen Library) by Lora Brody (Time Life Books, September 1993).