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
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