Peppermint Toffee Food

PEPPERMINT TOFFEE CRUNCH

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.

PEPPERMINT TOFFEE

Steps:

• Melt the butter and coconut oil , I did this over low heat so that the butter did not brown.Add Gentle Sweet salt and peppermint extract, whisk to combine.
• I used my immersion blender to blend the whey protein powder into this mixture and then poured it into a large parchment lined baking sheet.
• Place in freezer to harden.
• Break Toffee into bite size pieces and store in the freezer.

CHOCOLATE TOFFEE PEPPERMINT COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in toffee bits and baking chips., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Flatten slightly with bottom of a glass. Bake until golden brown, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.

TOFFEE BARS WITH PEPPERMINT

Steps:

• Preheat oven to 350°.
• Cream butter and brown sugar until light and fluffy.
• Add vanilla, egg, flour and salt.
• Stir well.
• Spread in greased 9x13 pan.
• Bake for 25 minutes.
• Remove from oven and spread with melted chocolate.
• Sprinkle with ground peppermint.
• Cut immediately and enjoy!

EASY CHRISTMAS PEPPERMINT TOFFEE RECIPE

Steps:

• Preheat oven to 400 degrees.
• Line a large jelly roll pan (mine was 15x10") with aluminum foil and spray with non-stick cooking spray. Lay the saltine crackers evenly on the pan (I put mine really close together so that they were touching).
• In a saucepan, melt the butter and brown sugar over medium heat. Bring it to a boil and let it boil for three minutes without stirring.
• After three minutes, pour and spread the hot brown sugar mixture evenly over the saltine crackers.
• Bake in the preheated oven for 5-7 minutes.
• Remove the pan from the oven and sprinkle the white chocolate chips across the toffee. Let them melt for a couple of minutes and then use a spatula to spread the melted chocolate evenly across the toffee (like frosting).
• Sprinkle crushed candy canes on top of the melted chocolate. Let the toffee and chocolate cool completely (I put mine in the fridge to help it set up quickly). Break the toffee into bite-size pieces.
• To store, keep in an airtight container for 1-2 weeks or in the freezer for a couple of months.

PEPPERMINT-MOCHA COFFEE

Steps:

• Pour coffee into large saucepan.
• Add chocolate; cook on low heat 5 minute or until chocolate is melted, stirring occasionally.
• Add milk and extract; stir until well blended.
• Garnish each serving with a peppermint stick.

PEPPERMINT PATTY COFFEE (NON-ALCOHOLIC)

Steps:

• Put all dry ingredients in bottom of mug and pour in hot coffee.
• Stir to dissolve sugar and cocoa mix.
• Add in extract and milk and stir again.