White Chocolate Peppermint Toffee
Switch up your holiday baking and make candy instead. White Chocolate Peppermint Toffee is a twist on an old favorite!
Prep Time30 mins
Refrigerate Time30 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: White Chocolate Peppermint Toffee
Servings: 12
Calories: 685kcal
Author: Leigh Anne
- 2 c butter
- 2 c brown sugar
- ¼ tsp salt
- 2 ½ c white chocolate chips
- 1 c candy cane or peppermint candy, chopped
In a large, heavy bottom pan combine butter, sugar and salt.
Cook over medium heat. Stir until butter melts.
After it comes to a boil cook until the mixtures reaches 285 degrees. It will be a dark amber color.
Stir occasionally using a wooden spoon.
Prepare your pan by covering it with foil and baking spray or use parchment paper.
After mixture reaches desired temperature pour it onto the prepared baking pan.
Sprinkle with white chocolate chips and allow them to sit and melt.
Once melted use a spatula to spread a thin, even layer of chocolate over the toffee.
Sprinkle with peppermint candy.
Place in refrigerator to chill until set. Break into pieces.
Calories: 685kcal | Carbohydrates: 76g | Protein: 2g | Fat: 42g | Saturated Fat: 26g | Cholesterol: 89mg | Sodium: 362mg | Potassium: 165mg | Fiber: 0g | Sugar: 71g | Vitamin A: 955IU | Vitamin C: 0.2mg | Calcium: 114mg | Iron: 0.3mg