This "Peppermint Toffee" is the perfect treat for Christmas time. If you are like me and you wait all year for November when they start to stock the stores with all the Peppermint Bark then this recipe is ideal for you. The added bonus of this recipe is that even the most inexperienced baker can make this recipe in under 30 minutes. Honestly, I could go on and on about how wonderful this recipe is but let's just get down to it so you can try it for yourself!
Peppermint Toffee:
Ingredients:
2 sleeves of Graham Crackers
1 cup (2 sticks) unsalted butter
1 cup of Light Brown Sugar
1 package (2 cups) white chocolate chips
6 candy canes, crushed (about 1/2 cup)
Directions:
1. Preheat oven to 375F.
2. Line a 15x10x1 inch baking sheet with tin foil and lightly grease with cooking spray.
3. Line the baking sheet with Graham crackers until it is completely covered and set aside.
4. In a small saucepan over medium-high heat, melt butter. Add in light brown sugar and bring to a rolling boil, remove from heat.
5. Pour over Graham crackers. Place in 375F preheated oven to bake for about 10 minutes or until the crackers are browned and caramelized.
6. Melt white chocolate chips in the microwave until smooth.
7. Remove Toffee from the oven and allow to cool for 1 minute. Pour melted white chocolate on top and spread evenly with a spatula.
8. Immediately sprinkle with the crushed candy canes.
9. Allow the chocolate to set.
10. Store in an airtight container for up to 1 - 1 1/2 weeks.
Lots of Love, Natalie
