Candy Cane Buttercrunch.

My peppermint bark glowup is this candy cane buttercrunch!  Carmelly, crunchy toffee that is basically topped with peppermint bark. I mean, how perfect is this?! I’ve always gone back and forth on peppermint bark. I like it, I do.  I usually like a small piece every holiday season but it’s not something I totally lose […]

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My peppermint bark glowup is this candy cane buttercrunch! 

candy cane buttercrunch

Carmelly, crunchy toffee that is basically topped with peppermint bark. I mean, how perfect is this?!

candy canes

I’ve always gone back and forth on peppermint bark. I like it, I do. 

I usually like a small piece every holiday season but it’s not something I totally lose my mind over, you know?

My favorite part is easily the crunch of the peppermints – we all know I’m such a texture freak!  

melted chocolate

So this buttercrunch – which is crunchy as all heck, is my dream. Super crispy and crunchy, but also chocolatey. And also pepperminty! You have to try it. 

If you’re thinking this looks familiar, you’re right! I made this pumpkin buttercrunch last month for Thanksgiving and THIS is how obsessed I am with it. I needed two flavors of the buttercrunch in my life in two months. It’s 2020, so I mean, we deserve it. For sure.

crushed candy canes

The first layer is a traditional toffee. Butter, sugar, a drop of water. Some vanilla extract and peppermint extract if you really want to up the mint flavor. 

You do boil it, but it’s super easy! If you head to instagram today, you can see me make it step-by-step on my stories.

sprinkling crushed candy canes on chocolate

The next layer is just melted chocolate with crushed candy canes on top! I like to swirl a bit of coconut oil into my chocolate because it helps keep it firm at room temperature. It’s not necessary, but it does help. And really, that’s it!

Top with the crushed peppermint and you’re good to go.

Cue all the exclamation points!

broken candy cane buttercrunch

One of the reasons I love this is that it’s just DIFFERENT than peppermint bark, you know? In my millennial brain I just get so bored with the same things over and over. I love that this still has all the perks and flavor of peppermint bark, with a little modern twist. 

candy cane buttercrunch

It’s also PERFECT for cookie boxes! Earlier this week I had a moment of thinking I was going to cut down on my baking list this year, but since I’ve decided against it and am going full steam ahead. I can’t wait to drop off some treat boxes on friends’ doorsteps this weekend. This peppermint buttercrunch is the perfect thing to add because it can be broken into fun, tiny pieces and will stay fresh too. 

Get on the peppermint buttercrunch train!

candy cane buttercrunch

Candy Cane Buttercrunch

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Candy Cane Buttercrunch

This candy cane buttercrunch has a layer of caramely peppermint toffee, topped with chocolate and crushed candy canes. Crunchy perfection!
Course Dessert
Cuisine American
Prep Time 40 minutes
Cook Time 10 minutes
Setting time 30 minutes
Total Time 1 hour 20 minutes
Servings 8 to 10 people
Author How Sweet Eats

Ingredients

  • 14 tablespoons unsalted butter
  • 1 cup sugar
  • 2 tablespoons water
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • ¼ teaspoon peppermint extract
  • 12 ounces dark chocolate, chopped
  • 1 tablespoon coconut oil
  • ¾ cup crushed candy cane or peppermint pieces

Instructions

  • Line a baking sheet with parchment paper.
  • Heat the butter, sugar, water and salt over medium heat in a saucepan fitted with a candy thermometer. Cook, stirring occasionally, until the mixture reaches 298 degrees F, about 10 minutes. Remove from the heat and stir in the vanilla and peppermint extract.
  • Immediately pour the mixture on the parchment paper and spread it out in an even thin layer. Let it cool completely.
  • Melt the chocolate and coconut oil in the microwave. I like to do this in 30 second increments, stirring after each time. Once melted, pour the mixture over the set toffee layer. Sprinkle in the crushed candy canes.
  • Let the chocolate layer set completely. You can store this in the fridge or at room temp. Break into pieces and serve!

Notes

slightly adapted from dominique ansel

candy cane buttercrunch

The post Candy Cane Buttercrunch. appeared first on How Sweet Eats.

Milk Chocolate Pumpkin Buttercrunch.

Pumpkin buttercrunch is going to be your new favorite treat! I can’t get enough of this caramely, chocolatey, pumpkin dessert. It’s fun and festive and different enough for this crazy year. This recipe was inspired by Dominique Ansel’s peppermint buttercrunch! It’s essentially toffee and while I’ve never been someone who would lose my mind over […]

The post Milk Chocolate Pumpkin Buttercrunch. appeared first on How Sweet Eats.

Pumpkin buttercrunch is going to be your new favorite treat!

milk chocolate pumpkin buttercrunch

I can’t get enough of this caramely, chocolatey, pumpkin dessert. It’s fun and festive and different enough for this crazy year.

pouring toffee onto pan

This recipe was inspired by Dominique Ansel’s peppermint buttercrunch! It’s essentially toffee and while I’ve never been someone who would lose my mind over toffee, when you call it buttercrunch?

Um, hello, I am IN!

Something about the name buttercrunch just sounds so wonderful. It’s like when my grandma would make butterscotch fudge and we would all be grossed out as kids. Except we didn’t realize that butterscotch is essentially brown butter. Or caramel. Or a mix of brown butter caramel.

That’s kind of how I feel about buttercrunch! It’s a toffee but literal perfection!

pouring chocolate onto toffee

For this pumpkin version, I actually mixed a bit of pumpkin puree into the buttercrunch layer, along with a lot of spice. Yes, I’m the person who doesn’t love the spice part of pumpkin spice. However, it’s really important here to bring out the flavor, and it’s also delicious!

All of those spices with the butter and sugar?

So good.

pouring chocolate onto toffee

Once the buttercrunch layer sets, I like to cover this with a layer of milk chocolate. You can use dark if you wish. Whatever you prefer.

Then come the most wonderful toppings. Salted pepitas, toasted pecans and some sort of chocolate chunks – you can use dark chocolate or white chocolate chips. I actually used Valrhona dulcey blonde chocolate here. It’s a carmely, delicious milk chocolate made with only 30% cocoa, which gives it the light color. It tastes warm and buttery to begin with, so it’s the perfect addition to this toffee.

However! It’s not necessary. You can truly add any sort of chocolate here, or even a chocolate caramel candy. Something to add a little texture while looking cute. You know! Important things. 

milk chocolate pumpkin buttercrunch

I love this twist on a classic treat for the season. If you’re not into pie or pumpkin dream cake, then you could make this pumpkin buttercrunch ahead of time and have it to snack on after dinner come Thanksgiving. It’s also fun to make and package up for friends and family, especially if you deliver some food on the holiday! 

milk chocolate pumpkin buttercrunch

Plus, this buttery caramel crunch! Cannot get enough.

milk chocolate pumpkin buttercrunch

Pumpkin Buttercrunch

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Milk Chocolate Pumpkin Buttercrunch

This pumpkin buttercrunch is spiced to perfection and covered with a layer of milk chocolate, roasted pepitas and toasted pecans. Delicious!
Course Dessert
Cuisine American
Prep Time 40 minutes
Cook Time 10 minutes
Setting Time 30 minutes
Total Time 1 hour 20 minutes
Servings 8 to 10 people
Author How Sweet Eats

Ingredients

  • 14 tablespoons unsalted butter
  • 1 cup sugar
  • 2 tablespoons water
  • 2 tablespoons pumpkin puree
  • 1 teaspoon pumpkin spice
  • 1/2 teaspoon salt
  • 1/2 teaspoon pure vanilla extract
  • 12 ounces milk chocolate, chopped
  • 1 tablespoon coconut oil
  • ½ cup roasted pepitas
  • ½ cup toasted pecans, some chopped
  • ½ cup chocolate chunks, I used valrhona dulcey blonde chocolate

Instructions

  • Line a baking sheet with parchment paper.
  • Heat the butter, sugar, water, pumpkin puree, pumpkin spice and salt over medium heat in a saucepan fitted with a candy thermometer. Cook, stirring occasionally, until the mixture reaches 298 degrees F, about 10 minutes. Remove from the heat and stir in the vanilla extract.
  • Immediately pour the mixture on the parchment paper and spread it out in an even thin layer. Let it cool completely.
  • Melt the chocolate and coconut oil in the microwave. I like to do this in 30 second increments, stirring after each time. Once melted, pour the mixture over the set toffee layer.
  • Sprinkle with the pepitas, pecans and chocolate chunks. You can add some flaked sea salt or a sprinkle of pumpkin spice if you wish as well! Let the chocolate layer set completely.
  • Break into pieces and serve!

Notes

slightly adapted from dominique ansel

milk chocolate pumpkin buttercrunch

Hello I’m in love.

The post Milk Chocolate Pumpkin Buttercrunch. appeared first on How Sweet Eats.