Microwave Peppermint Meltaways (THM S)

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I bring you yet another easy, yet impressive holiday treat – meltaway candy.

If you haven’t had a meltaway before, it’s quite simply chocolate with a more buttery, soft texture. It’s still firmly set at room temperature, but a little “snap” is taken away and you’re left with buttery, chocolatey goodness.

This recipe uses just 3 (THREE!) simple ingredients to create festive and impressive holiday candy.

I used 85% dark chocolate for this recipe, and sweetened it a touch using some liquid stevia. You could also use Lily’s chocolate chips, and they wouldn’t need any additional sweetener.

Start by melting the chocolate of your choice with 2 Tablespoons of all vegetable shortening (I used Nutiva, but any red palm/coconut oil blend will do. The softer the better!). I chose to do this in the microwave, as it takes less time. If you don’t have a microwave, or don’t like to use one, you can follow these same steps by melting the chocolate in a double boiler.

When the chocolate is completely melted, add liquid stevia (if using), 1/4 teaspoon peppermint extract, and a pinch of pink salt.

Start spooning the chocolate into your festive candy molds. I used some “heirloom” (I use that term loosely, as they are just old, cheap, and cute) plastic molds. Silicone candy molds are 100% fine to use also!

*NOTE: If you’re using plastic (maybe silicone also, I don’t have much experience with them. Use your best judgment!) molds, be sure to spray or lightly butter your molds before pouring the chocolate. They will pop out with ease after chilling.

After all the chocolate is poured, pop the candy molds into the fridge for about 30 minutes to set. Pop them out and enjoy at room temperature, or store them in a zip-top bag for later use.

How cute are these?! And with barely 5 minutes of effort.

Peppermint Meltaways (THM S)

• Servings: Multiple
• Time: 5 minutes
• Difficulty: Easy
• Print

Credit: Erin Murray, My Fling with Food

Ingredients

• 1 cup 85% dark chocolate or Lily’s Dark Chocolate Baking Chips
• 2 Tbsp shortening
• 1/4 tsp peppermint extract
• pinch of pink salt
• liquid stevia, optional

Directions

1. Melt the chocolate and shortening together in the microwave or double boiler.
2. Add the peppermint, salt, and stevia (if using).
3. Prepare your candy molds with a spritz of coconut oil or some soft butter. Pour the chocolate mixture by the tablespoon into each of the molds.
4. Chill for 30 minutes, or until firm.
5. Enjoy at room temperature or store in the fridge for later use.