Crumble brownies in mixing bowl, add half the crushed peppermint candies, peppermint schnapps if using, or Monin peppermint syrup, mix well with hands to incorporate syrup and crushed candies. Form into 24 even balls around 1 ½-2 oz and place on baking sheet lined with parchment paper, place in refrigerator for 2 hours to solidify.
Meanwhile heat grated white chocolate over double boiler until melted, only stir when melted and only a few stirs to smooth, be careful not to get any water in the chocolate.
Remove brownie balls from cooler and poke with a pop stick.
Place remaining crushed candies in a bowl. Carefully dip the brownies in the white chocolate mixture, remove and twirl until the chocolate starts to set.
Immediately roll in the crushed peppermint candies, poke the sticks into a piece of Styrofoam and allow to cool before serving.
Ingredients
20 oz Sweet Encore® Chocolate Brownie
1 lb West Creek® Starlight Mint Candies, crushed
2 oz Peppermint Schnapps, (OR Monin Peppermint Syrup for non-alcoholic)
1/2 lb Callebau® Chocolate White Block, grated
24 ea Wooden Treat Sticks
Chef David McGurn - Executive Chef, Performance Foodservice - Springfield
