Candy Cane Buttercrunch
User Reviews
5.0
57 reviews
Excellent
Candy Cane Buttercrunch
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This candy cane buttercrunch has a layer of caramely peppermint toffee, topped with chocolate and crushed candy canes. Crunchy perfection!
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Ingredients
- 14 tablespoons unsalted butter
- 1 cup sugar
- 2 tablespoons water
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- 12 ounces Dark chocolate, chopped
- 1 tablespoon coconut oil
- ¾ cup crushed candy cane or peppermint pieces
Instructions
- Line a baking sheet with parchment paper.
- Heat the butter, sugar, water and salt over medium heat in a saucepan fitted with a candy thermometer. Cook, stirring occasionally, until the mixture reaches 298 degrees F, about 10 minutes. Remove from the heat and stir in the vanilla and peppermint extract.
- Immediately pour the mixture on the parchment paper and spread it out in an even thin layer. Let it cool completely.
- Melt the chocolate and coconut oil in the microwave. I like to do this in 30 second increments, stirring after each time. Once melted, pour the mixture over the set toffee layer. Sprinkle in the crushed candy canes.
- Let the chocolate layer set completely. You can store this in the fridge or at room temp. Break into pieces and serve!
Notes
- slightly adapted from dominique ansel
Genuine Reviews
User Reviews
Overall Rating
5.0
57 reviews
Excellent
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