I was having a craving for Crazy Bread (THANKS JENN!) but Little Ceasar's is closed so I decided to see if I could make it. Wicked easy and I'll tell you guys how it comes out but I found THIS which I can't wait to try!
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http://www.recipelink.com/ch/2002/december/moretopsecretrecipes3.htmlIn York, Pennsylvania, Henry C. Kessler first concocted this confection in the late 1930s at his candy factory, the York Cone Company. The company was originally established to make ice cream cones, but by the end of World War II, the peppermint patty had become so popular that the company discontinued all other products. In 1972, the company was sold to Peter Paul, manufacturers of Almond Joy and Mounds. Cadbury USA purchased the firm in 1978, and in 1988 the York Peppermint Pattie became the property of Hershey USA.
Many chocolate-covered peppermints had been made before the York Peppermint Pattie came on the market, but Kessler's version was firm and crisp, while the competition was soft and gummy. One former employee and York resident remembered the final test the patty went through before it left the factory. "It was a snap test. If the candy didn't break clean in the middle, it was a second."
For years, seconds were sold to visitors at the plant for fifty cents a pound.
Makes 20 peppermint patties
1 egg white
4 cups powdered sugar
1/3 cup light corn syrup
1/2 teaspoon peppermint oil or extract
Cornstarch for dusting
One 12-ounce bag semisweet chocolate chips
In a medium bowl, beat the egg white until frothy but not stiff. Don't use a plastic bowl for this.
Slowly add the powdered sugar while blending with an electric mixer set on medium speed.
Add the corn syrup and peppermint oil or extract and knead the mixture with your hands until it has the smooth consistency of dough. Add more powdered sugar if necessary, until mixture is no longer sticky.
Using a surface and rolling pin heavily dusted with cornstarch, roll out the peppermint dough until it is about 1/4 inch thick.
Punch out circles of peppermint dough with a biscuit cutter or a clean can with a diameter of about 2 1/2 inches. Make approximately 20, place them on plates or cookie sheets, and let them firm up in the refrigerator, about 45 minutes.
Melt the chocolate chips in a microwave set on high for 2 minutes. Stir halfway through the heating time. Melt thoroughly, but do not overheat.
Drop each patty into the chocolate and coat completely. Using a large serving fork, or 2 dinner forks, one in each hand, lift the coated patty from the chocolate. Gently tap the forks against the bowl to knock off the excess chocolate, and place each patty on wax paper.
Chill the peppermint patties until firm, about 30 minutes.
