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Peppermint Toffee Crunch
Peppermint Toffee Crunch
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Prep Time:
30 minutes
Total Time:
1 hour 50 minutes
Easy homemade peppermint toffee candy perfect for gifting – no thermometer required! Pack in decorative tins with layers of toffee crunch separated by colorful wrap.
Ingredients:
  • 1 bag (10.5 oz) Chex Mix® Muddy Buddies® Peppermint Bark
  • 1 cup butter, cut into pieces
  • 1 cup sugar
  • 1/2 cup white vanilla baking chips
  • 1/2 cup semisweet chocolate chips
  • 1 teaspoon vegetable oil
  • 3/4 cup sliced almonds, toasted*
Instructions:
  • Preheat the oven to 350°F and line a 15x10x1-inch pan with heavy-duty foil, then spray the foil with cooking spray before spreading the cereal evenly in the pan.
  • In a 2-quart saucepan over medium heat, melt the butter. Whisk in the sugar until smooth. Bring the mixture to a boil, stirring constantly. Boil for 2 minutes, then pour it evenly over the cereal in the pan.
  • Bake for 12 minutes, then remove from the oven and allow it to cool completely for about 1 hour. In a small microwavable bowl, combine semisweet chips and 1/2 teaspoon of oil. Microwave uncovered on High for 1 minute to 1 minute 10 seconds, or until almost melted. Stir until smooth. Drizzle the melted mixture evenly over half of the toffee and sprinkle with half of the almonds, gently pressing them down. In another small microwavable bowl, combine white vanilla baking chips and remaining oil. Microwave uncovered on 70% power for 1 minute to 1 minute and 10 seconds or until almost melted. Stir until smooth. Drizzle the white chocolate mixture over the remaining half of the toffee and sprinkle with the remaining almonds, pressing gently. Refrigerate for 20 minutes to allow the chocolate to set, then break the toffee into pieces. Store the pieces tightly covered in the refrigerator for up to one week.

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