As Valentines Day approaches I get so giddy to work on some fun kitchen projects with the kiddos that we can give as gifts. It’s such an awesome time to connect with my littles, especially my 4 year old. It brings her so much joy and gratification to see the finished product and hand it over to the people she loves, and it teaches her that a little work goes a long way to make someone else happy. Plus, it’s grooming her just wonderfully to help out in the kitchen; win, win, win!
I adore this recipe for so many reasons. It’s fantastic because my kiddos can nearly do it on their own, and it’s basically just dumping and stirring. I am addicted to the pepperminty, decadent crunch of it, too. They couldn’t be more quick to whip up. And they gift beautifully wrapped in cellophane and tied with some twine. We gave them out as Christmas goodies…and now they will be given for Valentine’s Day, too-so fun!
Just melt the chocolate over a double boiler
Mix in the goods
Drop by spoonfuls onto a lined baking sheet
Sprinkle with extra goods…because it is, after all, a gift of love
Chill and then give. Or eat. Both are totally acceptable.
Wishing you an obscene amount of love this Valentine’s Day, friends!
Chocolate Peppermint Crunch Clusters
Notes: around Christmas time, I use the peppermint crunch Andes candies for this recipe; around Valentine’s Day they have entirely different options available, but any chocolate peppermint candy will work such as Hersheys Kisses or Ghirardelli Chocolates with peppermint in them.
2 Cups Chopped Chocolate, I prefer dark but semisweet will work too
1 Cup Shredded, Unsweetened Coconut
3/4 Cup Chopped Peppermint Crunch Candies
Sea Salt, for sprinkling
Add one inch of water to a large saucepan and set the pan on the stove over medium high heat and bring to a simmer. Set a heatproof bowl inside the saucepan (I use glass); be sure that the bottom of the bowl is not touching the water. Place chocolate in the glass bowl heat until the chocolate is completely smooth and melted, stirring often.
Remove the chocolate from the double boiler, add the coconut and peppermint candies (reserve about 2 tablespoons for topping) to the bowl and mix well. Drop the mixture onto a parchment lined baking sheet by the spoonfuls. Sprinkle with sea salt and reserved peppermint candies and place in the freezer or refrigerator to cool until completely set. Store in the refrigerator. Makes 24 tablespoon sized clusters or 12 two-tablespoon sized.