Directions:
- Put the water and the sugar in a pot and cook until it reaches 280° F on a sugar thermometer.
- Remove from the heat and stir in the peppermint extract.
- Poor the mixture onto baking paper and let set.
- Once cool break up the peppermint mixture into a small bowl and use the end of a rolling pin to crush it into small pieces.
- Melt the chocolate. Mix in the mint pieces and the toasted coconut.
- Lay a 12x10 inch sheet of baking paper on a flat surface and spread the chocolate into a 10x8 rectangle.
- When firm to the touch cut into 2 1/2 inch wide strips with a sharp knife.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1667.11 Kcal (6980 kJ) | ||
| Calories from fat | 803.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 89.32g | 137% | |
|---|---|---|---|
| Cholesterol | 15.88mg | 5% | |
| Sodium | 73.89mg | 3% | |
| Potassium | 1438.23mg | 31% | |
| Total Carbs | 207.08g | 69% | |
| Sugars | 154.06g | 616% | |
| Dietary Fiber | 13.89g | 56% | |
| Protein | 12.88g | 26% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 17.7mg | 98% | |
| Calcium | 143.6mg | 14% | |
| Amount Per 100 g | |||
| Calories | 349.95 Kcal (1465 kJ) | ||
| Calories from fat | 168.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.75g | 137% | |
|---|---|---|---|
| Cholesterol | 3.33mg | 5% | |
| Sodium | 15.51mg | 3% | |
| Potassium | 301.9mg | 31% | |
| Total Carbs | 43.47g | 69% | |
| Sugars | 32.34g | 616% | |
| Dietary Fiber | 2.92g | 56% | |
| Protein | 2.7g | 26% | |
| Vitamin C | 0.2mg | 2% | |
| Iron | 3.7mg | 98% | |
| Calcium | 30.1mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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