Have you ever tried to make a candy bar? I just did and, oh my! If you like chocolate, mint, coconut and almonds this chocolate mint coconut crunch is for you. It’s extremely easy to make and so fast. I can’t keep people away from it!
1lb. semi sweet chocolate chips
2oz. whole shelled pecans
3/4 cup dried sweetened coconut
1/4 teas. pure peppermint extract
Method: Chocolate Mint Coconut Crunch
Pour about 1 inch of water into a 2 to 3 quart sauce pan and bring to a simmer. Add the chocolate chips to a large oven safe bowl ( metal or glass ) and place on top of the pan to melt the chocolate. Add the peppermint extract and the coconut and stir to combine using a rubber spatula or wood spoon.
Place the pecans on a baking sheet and put in a preheated 300 degree oven and bake for about 10 minutes, just enough to roast them.You can do this while the chocolate is melting.
Let the pecans cool and pour them into a ziplock bag to crush into little chunks ( you can do this with the back of a pan ). Add the pecans to the chocolate mixture and stir to combine.
When chocolate is completely melted and other ingredients have been incorporated pour the mixture onto a large sheet of foil or parchment paper and spread to about 1/4in. thick.
Let it cool until hardened, about 3 to 4 hours ( overnight is best ). Cut your chocolate mint coconut crunch into squares.