Easy Christmas Peppermint Toffee Food
PEPPERMINT BRITTLE
A Christmastime treat! This holiday confection is gobbled up quickly by guests, and it is so easy to make. The cool crunch of peppermint with creamy white chocolate is a divine combination.
Provided by Honda
Categories Desserts Candy Recipes Mints
Time 1h10m
Yield 36
Number Of Ingredients 2
Steps:
- Line a large jellyroll pan with heavy-duty foil.
- Place white chocolate in a microwave-safe bowl. Heat in microwave on medium setting for 5 to 6 minutes. Stir occasionally, until chocolate is melted and smooth.
- Place candy canes in a plastic bag, or between two pieces of waxed paper. Using a mallet or rolling pin, break the candy canes into chunks. Stir peppermint into melted white chocolate. Spread evenly in pan, and chill until set, about 1 hour. Break into pieces by slamming pan on counter.
Nutrition Facts : Calories 158.8 calories, Carbohydrate 18.3 g, Cholesterol 5.3 mg, Fat 8.9 g, Protein 1.8 g, SaturatedFat 5.3 g, Sodium 28.3 mg, Sugar 16.9 g
EASY CHRISTMAS PEPPERMINT TOFFEE RECIPE
Don't let the simpleness of this recipe fool you. Saltine Cracker Toffee is one of the best tricks in the book for your Christmas Candy making! Crush up some candy canes and you've got yourself a festive holiday treat in just minutes.
Provided by Lauren
Categories Dessert
Time 55m
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Line a large jelly roll pan (mine was 15x10") with aluminum foil and spray with non-stick cooking spray. Lay the saltine crackers evenly on the pan (I put mine really close together so that they were touching).
- In a saucepan, melt the butter and brown sugar over medium heat. Bring it to a boil and let it boil for three minutes without stirring.
- After three minutes, pour and spread the hot brown sugar mixture evenly over the saltine crackers.
- Bake in the preheated oven for 5-7 minutes.
- Remove the pan from the oven and sprinkle the white chocolate chips across the toffee. Let them melt for a couple of minutes and then use a spatula to spread the melted chocolate evenly across the toffee (like frosting).
- Sprinkle crushed candy canes on top of the melted chocolate. Let the toffee and chocolate cool completely (I put mine in the fridge to help it set up quickly). Break the toffee into bite-size pieces.
- To store, keep in an airtight container for 1-2 weeks or in the freezer for a couple of months.
Nutrition Facts : Calories 144 kcal, Carbohydrate 18 g, Protein 1 g, Fat 8 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 14 mg, Sodium 81 mg, Fiber 1 g, Sugar 15 g, UnsaturatedFat 3 g, ServingSize 1 serving
TOFFEE BARS WITH PEPPERMINT
I discovered this recipe at a holiday cookie swap and it has been my favorite ever since! This is a good use for candy canes!
Provided by Cheri Lee
Categories Bar Cookie
Time 40m
Yield 24 bars
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- Cream butter and brown sugar until light and fluffy.
- Add vanilla, egg, flour and salt.
- Stir well.
- Spread in greased 9x13 pan.
- Bake for 25 minutes.
- Remove from oven and spread with melted chocolate.
- Sprinkle with ground peppermint.
- Cut immediately and enjoy!
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