Ingredients

The following ingredients have 9 Servings
  • 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

Instruction

  • 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!