These are a real thing, you guys.  They happened in my kitchen just yesterday.  I saw them with my own two eyes.  I tasted them with my very own tastebuds.  I shared them with a few small grateful children and a couple friends.  And now, they are gone.  Today, no more.  So I’ll be making another batch just as soon as I get this recipe into your hands.  

Um, I’m not sure I should even go into detail about what these things are actually like in person.  Mostly, because I am still in awe.  But also because I don’t have that kind of time…I’ve got to get back to the kitchen to make more.  So I’ll just lob this out there and see if you can catch it…sweetdreamycrunchymintychewysaltydecadentbliss.

They would be perfectly healthy if you omitted the Andes peppermint crunch candies, but surely don’t do that, I mean it is the holidays and all.  Perfectly healthy is a rarity this time of year and is truly not necessary in my book.  If it packs in a nutrient or two while still being decadent why not indulge a little?  The craziness will slow down and and eating as usual shall resume shortly.  Savor, I will.

So heres what you should do.  Quickly.

Melt a little chocolate over a double boiler..

Stir in shredded coconut…

And then chopped up Andes Peppermint Crunch Candies

Drop the mixture by spoonfuls onto a parchment lined baking sheet

And top them with sea salt and extra chopped Andes candies, just for good measure

Let them cool.  And then hide them.  Far, far away.

And when your children or spouses or cats are asleep, put a trench coat on, and possibly a large hat that covers half of your face, simply for effect, and eat them all.

Or another option would be to give them as gifts.  That’s what this next batch is for, but I’m not promising they will make it that far.   Christmas magic, my dear friends.  Christmas magic.

Chocolate Peppermint Crunch Clusters

Notes: using good quality chocolate is key here. I opt for the Ghiradelli bars. Also, if your mix is filling too loose add additional coconut to your preference. 

Ingredients

2 Cups Chopped Chocolate, I prefer dark but semisweet will work too

1 Cup Shredded, Unsweetened Coconut

3/4 Cup Chopped Andes Peppermint Crunch Candies

Sea Salt, for sprinkling

Directions

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 Andes 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 Andes candies and place in the freezer or refrigerator to cool until completely set.  Store in the refrigerator.  Makes 24 tablespoon sized clusters or 12 2-tablespoon sized.