PEPPERMINT TOFFEE CRUNCH
No candy thermometer needed for this tender, buttery, crunchy and subtle peppermint candy! For gift giving, fill decorative tins with toffee crunch, separating layers with colored plastic wrap, colored tissue paper or waxed paper.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 32
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Line 15x10x1-inch pan with heavy-duty foil. Spray foil with cooking spray. Spread cereal evenly in pan.
- Melt butter in 2-quart saucepan over medium heat. Using whisk, mix butter and sugar together until smooth. Heat to boiling over medium heat, stirring constantly. Boil 2 minutes, stirring constantly. Immediately pour mixture evenly over cereal in pan.
- Bake 12 minutes. Remove from oven. Cool completely, about 1 hour. Place semisweet chips and 1/2 teaspoon of the oil in small microwavable bowl. Microwave uncovered on High 1 minute to 1 minute 10 seconds, until almost melted. Stir until smooth. Drizzle evenly over half of toffee; sprinkle with half of almonds, pressing gently. Place white vanilla baking chips and remaining oil in small microwavable bowl. Microwave uncovered on 70% power 1 minute to 1 minute 10 seconds, until almost melted. Stir until smooth. Drizzle over remaining half of toffee; sprinkle with remaining almonds, pressing gently. Refrigerate 20 minutes to set chocolate; break into pieces. Store tightly covered in refrigerator up to one week.
Nutrition Facts : Calories 170, Carbohydrate 16 g, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 7 g, ServingSize 1 serving, Sodium 65 mg
PEPPERMINT CRUNCH COOKIES
Provided by Food Network
Yield 36 cookies
Number Of Ingredients 3
Steps:
- Heat oven to 350 degrees F. In large bowl, break up cookie dough. Stir or knead in 1/4 cup all-purpose flour until well blended. Shape dough into 36 (1-inch) balls. Bake 10 to 14 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 5 minutes.
- In small microwavable bowl, microwave vanilla chips and 1 tablespoon vegetable oil uncovered on Medium (50%) 2 to 3 minutes, stirring once halfway through microwaving, until melted. Stir until smooth.
- Dip half of each cookie into melted chips mixture, allowing excess to drip off; place on waxed or parchment paper-lined cookie sheets. Sprinkle each with about 1/2 teaspoon crushed candy. Let stand until set.
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
CHOCOLATE TOFFEE PEPPERMINT COOKIES
Chocolate and peppermint are a natural match, so I put them together in this easy cookie recipe. It's one of our favorite holiday cookies because it tastes delicious and there's no fussy decorating. -Carole Resnick, Cleveland, Ohio
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 4 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in toffee bits and baking chips., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Flatten slightly with bottom of a glass. Bake until golden brown, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 84 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 55mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
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
CHOCOLATE-PEPPERMINT CRUNCH
It doesn't get much easier than this minty holiday-square recipe from TV chef Nikki Elkins, which takes just minutes to prepare.
Provided by Martha Stewart
Yield Makes 28 squares
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Line a rimmed baking sheet with a nonstick baking mat or parchment paper. Place graham crackers, sugared-side down, in a single layer on baking sheet with edges touching; set aside.
- Place butter, sugar, and salt in a small saucepan; bring to a boil over medium-high heat, stirring to dissolve sugar and salt. Reduce heat and cook at a rapid simmer until mixture reduces and is bubbly and syrupy, about 2 minutes. Pour over graham crackers, using an offset spatula to spread if necessary.
- Transfer to oven and bake until bubbling, about 8 minutes. Remove from oven, let cool 3 to 4 minutes, and sprinkle with chopped chocolate. Let cool completely; refrigerate briefly if necessary to set chocolate. Break into pieces and serve.
FAST AND EASY TOFFEE CRUNCH BARS
This recipe is so simple I cannot believe it! Great for Christmas gifts or any occasion! Great rainy day activity too! Try peppermint extract and chips for Christmas! Top with candy corn for Halloween! Top with anything you like and vary it to whatever holiday is near! Great use for those sprinkles I always seem to have a ton of after a holiday! Enjoy
Provided by Mamas Kitchen Hope
Categories Bar Cookie
Time 15m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Cover cookie sheet with a single layer of aluminum foil. Cover foil with some cooking spray. Add saltines in one even layer.
- Bring real butter, brown sugar, and extract to a boil and cook until sugar is melted and mixture thickens and starts to look like caramel. Pour evenly over saltines and spread to cover every cracker. Place in middle of preheated oven.
- Bake for 7-8 minutes or until toffee becomes bubbly all over even in the center of the pan. Remove from oven. Immediately pour chocolate chips evenly on top of candy and let melt. After about 3 minutes the chocolate should be melted enough to spread gently over the entire toffee surface. Now add any topping you wish! I like to gently press them into chocolate so they do not fall off when eating them! Usually just take another piece of sprayed foil and cover entire surface then gently pat it all down and remove foil. Do not push too hard or foil will stick.
- Let cool for a few minutes then place in fridge or freezer until hard. Break into pieces and and enjoy!
Nutrition Facts : Calories 186.7, Fat 12, SaturatedFat 7.3, Cholesterol 20.3, Sodium 60.9, Carbohydrate 21.1, Fiber 0.9, Sugar 16.1, Protein 1.1
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!
CHOCOLATE PEPPERMINT SNAPS
Use these simple chocs as a garnish for desserts or serve with after-dinner coffees
Provided by James Martin
Categories Dinner, Treat
Time 5m
Number Of Ingredients 3
Steps:
- Melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Line a large baking tray with baking parchment and mix the sugar with the peppermint essence. When the chocolate has melted, cool for 1 min, mix with the sugar, then pour into the tray. Spread to a very thin layer and chill until completely firm. Snap into shards to serve. Perfect as a garnish for puddings or with an after-dinner coffee.
Nutrition Facts : Calories 214 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 30 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.01 milligram of sodium
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