Peppermint Toffee Crunch

Peppermint Toffee Crunch
110 min.
32
165kcal

Suggestions


Indulge your sweet tooth with our delightful Peppermint Toffee Crunch, a perfect treat for any occasion! This scrumptious snack combines the rich flavors of buttery toffee with the refreshing essence of peppermint, making it an irresistible addition to your holiday gatherings or a cozy night in. With a delightful crunch from the Chex Mix® Muddy Buddies® Peppermint Bark and the satisfying texture of toasted almonds, each bite is a harmonious blend of sweet and savory.

Ready in just 110 minutes and serving up to 32 people, this recipe is not only easy to make but also a crowd-pleaser. Whether you're looking for a festive appetizer, a unique starter, or a simple snack to share with friends and family, Peppermint Toffee Crunch fits the bill perfectly. The combination of semisweet and white vanilla chocolate drizzled over the toffee adds a touch of elegance, while the vibrant peppermint flavor brings a refreshing twist that will leave everyone wanting more.

So gather your ingredients and get ready to create a delightful treat that will impress your guests and satisfy your cravings. This Peppermint Toffee Crunch is sure to become a favorite in your recipe collection, perfect for any occasion or simply as a sweet indulgence for yourself!

Ingredients

  • 10.5 oz asian rice cracker snack mix chex mix® muddy buddies®
  • cup butter cut into pieces
  • cup sugar 
  • 0.5 cup peppermint candies white
  • 0.5 cup semi chocolate chips 
  • teaspoon vegetable oil 
  • 0.8 cup almonds sliced toasted

Equipment

  • bowl
  • frying pan
  • sauce pan
  • oven
  • whisk
  • aluminum foil
  • microwave

Directions

  1. Heat oven to 350°F. Line 15x10x1-inch pan with heavy-duty foil. Spray foil with cooking spray.
  2. Spread cereal evenly in pan.
  3. Melt butter in 2-quart saucepan over medium heat. Using whisk, mix butter and sugar together until smooth.
  4. Heat to boiling over medium heat, stirring constantly. Boil 2 minutes, stirring constantly. Immediately pour mixture evenly over cereal in pan.
  5. Bake 12 minutes.
  6. Remove from oven. Cool completely, about 1 hour.
  7. 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.
  8. Drizzle evenly over half of toffee; sprinkle with half of almonds, pressing gently.
  9. 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.
  10. 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

Calories165kcal
Protein4.01%
Fat54.77%
Carbs41.22%

Properties

Glycemic Index
4.07
Glycemic Load
4.38
Inflammation Score
-2
Nutrition Score
2.6004347831173%

Flavonoids

Cyanidin
0.05mg
Catechin
0.03mg
Epigallocatechin
0.06mg
Epicatechin
0.01mg
Eriodictyol
0.01mg
Naringenin
0.01mg
Isorhamnetin
0.06mg
Kaempferol
0.01mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:164.82kcal
8.24%
Fat:10.28g
15.81%
Saturated Fat:5.61g
35.08%
Carbohydrates:17.4g
5.8%
Net Carbohydrates:16.37g
5.95%
Sugar:10.15g
11.28%
Cholesterol:15.79mg
5.26%
Sodium:113.01mg
4.91%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.69g
3.39%
Manganese:0.16mg
8.17%
Vitamin E:0.84mg
5.57%
Fiber:1.03g
4.14%
Magnesium:15.66mg
3.91%
Iron:0.67mg
3.73%
Copper:0.07mg
3.66%
Vitamin A:178.7IU
3.57%
Phosphorus:35.2mg
3.52%
Vitamin B2:0.06mg
3.47%
Folate:12.23µg
3.06%
Vitamin B3:0.57mg
2.87%
Vitamin B1:0.04mg
2.59%
Vitamin K:2.33µg
2.21%
Zinc:0.3mg
2.03%
Calcium:19.51mg
1.95%
Selenium:1.08µg
1.55%
Potassium:53.02mg
1.51%
Vitamin B6:0.02mg
1.1%