Directions

1. 1. Preheat the oven to 350℉
2. 2. In a small saucepan, whisk together egg yolks, sugar, and cornstarch. Gradually whisk in milk until smooth and cook over medium heat, stirring constantly, until thickened. Whisk in butter, vanilla, and peppermint. Scrape into a bowl and press plastic wrap directly on surface. Refrigerate until completely chilled.
3. 3. In a large bowl, stir together flour, chopped chocolate, cocoa powder, cocoa nibs, baking soda, and salt.