Peppermint Toffee Crunch

  • Prep Time 30 min
  • Total Time 1 hr 50 min
  • Servings 32

Ingredients

Ingredients

1
bag (10.5 oz) Chex Mix® Muddy Buddies® Peppermint Bark
1
cup butter, cut into pieces
1
cup sugar
1/2
cup white vanilla baking chips
1/2
cup semisweet chocolate chips
1
teaspoon vegetable oil
3/4
cup sliced almonds, toasted*

Directions

  • 1 Heat oven to 350°F. Line 15x10x1-inch pan with heavy-duty foil. Spray foil with cooking spray. Spread cereal evenly in pan.
  • 2 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.
  • 3 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.

Notes










Tips

Expert Tips

*If desired, use 1 cup of each type of chips. Sprinkle 1 white chips on half of the cereal mixture and 1 cup semisweet chips on the other half and continue as directed. **To toast nuts, spread in ungreased shallow pan. Bake uncovered in 350°F oven 6 to 10 minutes, stirring occasionally, until light brown.

Nutrition Information

Nutrition Information

No nutrition information available for this recipe.