Chocolate Peppermint Toffee

It must be good with a name like that. Butter, sugar, chocolate, and peppermint candy.  I was thinking about peppermint bark but felt like adding the toffee would be a good idea. It’s a great combination of flavors. Not too many ingredients, in fact you might very well have everything you need without making one more trip to the store.

I used last years recipe for Toffee Roca as my base and improvised (scroll over the red words to find that recipe).  I started with the toffee; simply melting 2 cubes of butter and 1 cup of sugar and cooking until it turns golden brown, which took about 15 minutes.  My candy thermometer registered 275 degrees.

I spread the hot caramel  onto a warm baking sheet .  Smooth out to the edges. Cool in the fridge for a few minutes then spread a thin (or thick) layer of melted chocolate over the top.  Use about half of what you’ve melted and save the other half for the other side.  Working quickly, sprinkle 1/2 of your broken peppermint pieces on top of chocolate while the chocolate is still warm. Place back in the fridge for another few minutes until everything has hardened.

When it is cooled, flip over the entire block. You’ll have to work the edge of a sharp spatula under a corner to loosen it, but the butter will not let it stick.  It will probably break into pieces but that’s  ok, as you’d be doing that eventually.  Use a pastry brush to apply the remainder of the melted chocolate, then sprinkle with the rest of the  peppermint pieces.  Return to the fridge to cool.

Once it’s fully cooled, break up any remaining large pieces and start enjoying. It’s different than peppermint bark because of the toffee, but the flavors blend in the most delicious way.  Great for gift giving or to enjoy with coffee or cocoa.  Check my notes below for suggestions for success.

 

**Notes**

• I used about 2 bars of dark chocolate and 1 of milk so we’d have two varieties
• I added a few drops of peppermint flavoring to the chocolate.
• I ran hot water over the baking sheet to keep it warm so that the caramel would flow. If the sheet is too cool the caramel will harden on contact.
• When I crushed the peppermint candy some of it was kind of powdery but I used that too because it stuck so well to the chocolate.
• Work in sections so that the chocolate is still warm when you sprinkle the peppermint.
• If there’s a little chocolate left over, drizzle it over the finished candy. It will help hold the peppermint in place.

Comments

[Sunday Taylor]

Yum! I am making these next year. I hope you have a wonderful Christmas with your family.