Get Into the Christmas “Spirit” with Our Boozy Peppermint Toffee Recipe
Hosting a holiday party or in need of a last minute hostess gift? You’ve come to the right place! This December, get into the Christmas “spirit” with our Boozy Peppermint Holiday Toffee. It’s the perfect addition to any dessert platter, or you can wrap a batch in pretty packaging for a quick and easy homemade present. Who wouldn’t love a tin full of sweet and salty toffee that’s spiked with Peppermint Schnapps? Read on for the step-by-step instructions. We promise you’ll be a candy-making pro in no time.
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– saltine crackers– 2 sticks salted butter
– 1 cup granulated sugar
– 6 teaspoons Peppermint Schnapps
– 1 cup semisweet chocolate chips
– red and green M&M’s
– peppermint bark
Special Tools:
– candy thermometer
Instructions:
1. Preheat the oven to 325 degrees F. Grease a baking sheet with nonstick cooking spray. Arrange the saltine crackers in a single layer.
2. In a medium saucepan, melt the butter and sugar over low heat. Whisk until smooth. Gently bring the butter and sugar to a boil, until the mixture reaches 300 degrees F on a candy thermometer.
3. Remove from heat. Whisk Peppermint Schnapps into the mixture.
4. Pour the toffee mixture over the saltine crackers. Bake for 5 minutes. Remove from the oven.
5. Sprinkle chocolate chips over the toffee. Wait 3-5 minutes. Use an offset spatula or knife to spread the chocolate evenly over the toffee.
6. Sprinkle M&M’s over the chocolate. Break the peppermint bark into small pieces and sprinkle over the chocolate. Place the baking sheet in the freezer for 20-25 minutes, until hardened. Break toffee into pieces. Enjoy!
Time to make toffee! Preheat the oven to 325 degrees F. Grease a baking sheet with nonstick cooking spray. Arrange the saltine crackers in a single layer.
In a medium saucepan, melt the butter and sugar over low heat. Whisk until smooth. Gently bring butter and sugar to a boil, until the mixture reaches 300 degrees F on a candy thermometer. Remove from heat. Whisk Peppermint Schnapps into the mixture.
Pour the toffee mixture over the saltine crackers. Bake for 5 minutes. Remove from the oven.
Sprinkle chocolate chips over the toffee. Wait 3-5 minutes. Use an offset spatula or knife to spread the chocolate evenly over the toffee.
Now we’re ready for some toppings!
Sprinkle the M&M’s over the chocolate. Break the peppermint bark into small pieces and sprinkle over the chocolate. Place the baking sheet in the freezer for 20-25 minutes, until hardened.
Place the baking sheet in the freezer for 20-25 minutes, until hardened.
Break the toffee into pieces.
Mmmm! Look at all that sweet and salty goodness.
If you’re hosting a party, arrange the candy on a large platter and let guests help themselves. P.S. pair this toffee with spiked hot cocoa for a double dose of holiday cheer.
If you’re gifting your toffee, line a plain candy tin with tissue paper and top if off with a big red bow. Happy holidays!
