Description
Irresistible peppermint graham cracker toffee delights holiday dessert enthusiasts with its perfect blend of sweet and crunchy textures. Festive layers of caramelized sugar, chocolate, and crushed candy canes create a mouthwatering treat you cannot resist.
Ingredients
Scale
Main Ingredients:
- 12 graham cracker sheets (enough to cover your baking sheet)
- 1 cup (226 grams / 8 ounces) unsalted butter
- 1 cup (200 grams) brown sugar, packed
Chocolate and Topping:
- 2 cups (340 grams) semi-sweet or milk chocolate chips
- ½ cup (75 grams) crushed peppermint candies or candy canes
Instructions
- Prepare the baking surface by lining a sheet with parchment paper and arranging graham crackers in a single, tight-fitting layer, breaking pieces to fill any gaps if necessary.
- Create the caramel foundation by combining butter and brown sugar in a saucepan, stirring constantly over medium heat until the mixture reaches a rolling boil and hits the hard crack temperature of 300F (150C).
- Rapidly pour the molten caramel over the graham cracker base, using a swift motion to distribute the mixture evenly across the surface before it begins to solidify.
- Transfer the prepared pan to a preheated 350F (175C) oven, allowing the toffee to bubble and transform for 5-7 minutes, watching carefully to prevent over-browning.
- Remove the tray from the oven and immediately scatter chocolate chips across the hot toffee, letting them melt naturally for 1-2 minutes before smoothing into a uniform chocolate layer.
- Generously sprinkle crushed peppermint candies over the melted chocolate, gently pressing them to ensure they adhere to the surface.
- Allow the confection to cool completely at room temperature for 1-2 hours, or expedite the setting process by chilling in the refrigerator until firm.
- Once fully set, fracture the toffee into rustic, irregular pieces and preserve in an airtight container for optimal freshness.
Notes
- Adjust graham cracker placement carefully to ensure complete bottom coverage without gaps for uniform toffee distribution.
- Use a candy thermometer precisely to hit the 300F hard crack stage, which guarantees perfect toffee texture and prevents burning.
- Work swiftly when spreading melted chocolate and peppermint, as the toffee sets quickly and can become challenging to manipulate.
- Experiment with different chocolate types like dark, milk, or white for varied flavor profiles while maintaining the classic peppermint crunch.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 198
- Sugar: 14 g
- Sodium: 65 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg