Peppermint Toffee Crunch

Peppermint Toffee Crunch
110 min.
32
154kcal

Suggestions


Indulge in the delightful world of Peppermint Toffee Crunch, a festive treat that perfectly marries the rich flavors of chocolate and the refreshing essence of peppermint. This scrumptious snack is not only a feast for the taste buds but also a visual delight, making it an ideal addition to your holiday gatherings or cozy family nights. With its crunchy texture and sweet, buttery toffee base, every bite offers a satisfying crunch that will leave you craving more.

What sets this recipe apart is its simplicity and the use of Chex Mix® Muddy Buddies® Peppermint Bark, which adds a unique twist to the traditional toffee. The combination of semisweet and white vanilla baking chips creates a beautiful contrast, while the toasted sliced almonds provide a nutty flavor that complements the sweetness perfectly. Whether you’re looking for a festive appetizer, a sweet snack, or a charming gift for friends and family, Peppermint Toffee Crunch is sure to impress.

Ready in just 110 minutes and yielding 32 servings, this recipe is perfect for sharing. So gather your loved ones, roll up your sleeves, and get ready to create a delicious treat that will spread joy and cheer. Your taste buds will thank you!

Ingredients

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

Equipment

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

Directions

  1. Heat oven to 350F. 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

Calories154kcal
Protein4.05%
Fat54.16%
Carbs41.79%

Properties

Glycemic Index
4.07
Glycemic Load
4.38
Inflammation Score
-2
Nutrition Score
2.6265217458586%

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:154.11kcal
7.71%
Fat:9g
13.85%
Saturated Fat:4.52g
28.24%
Carbohydrates:15.62g
5.21%
Net Carbohydrates:14.59g
5.3%
Sugar:8.46g
9.4%
Cholesterol:15.79mg
5.26%
Sodium:111.01mg
4.83%
Alcohol:1.12g
100%
Alcohol %:4.57%
100%
Protein:1.51g
3.03%
Manganese:0.17mg
8.55%
Vitamin E:0.84mg
5.57%
Fiber:1.03g
4.14%
Magnesium:16.05mg
4.01%
Copper:0.08mg
3.78%
Iron:0.68mg
3.75%
Vitamin B2:0.06mg
3.65%
Vitamin A:178.7IU
3.57%
Phosphorus:35.4mg
3.54%
Folate:12.23µg
3.06%
Vitamin B3:0.59mg
2.94%
Vitamin B1:0.04mg
2.61%
Vitamin K:2.33µg
2.21%
Zinc:0.31mg
2.05%
Potassium:57.83mg
1.65%
Selenium:1.08µg
1.55%
Calcium:14.32mg
1.43%
Vitamin B6:0.02mg
1.14%