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5.0 from 57 votes

Candy Cane Buttercrunch

This candy cane buttercrunch has a layer of caramely peppermint toffee, topped with chocolate and crushed candy canes. Crunchy perfection!

Prep Time
40 mins
Cook Time
40 mins
Additional Time
30 mins
Total Time
1 hr 20 mins
Servings: 8 to 10 people
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Line a baking sheet with parchment paper.
  2. 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.
  3. Immediately pour the mixture on the parchment paper and spread it out in an even thin layer. Let it cool completely.
  4. 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.
  5. 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