My peppermint bark glow-up is this candy cane buttercrunch.
Think caramelly, crunchy toffee topped with peppermint bark — buttery, crisp, chocolatey and pepperminty all at once.
I’m not usually obsessed with peppermint bark, but I always love the crunch of the candy canes. Texture matters, and this candy cane buttercrunch delivers on crunch in a big way.
It’s a thin, crisp toffee base with a hit of peppermint, finished with a chocolate layer and crushed candy cane for extra snap.
If that sounds familiar, you might have seen my pumpkin buttercrunch from last month — I just love variations of this candy. The technique is straightforward: make a classic buttery toffee, let it set, pour melted chocolate over it, then top with crushed candy canes.
The toffee is simple: butter, sugar, a little water, salt, and extracts. Bring it to temperature in a saucepan — I use a candy thermometer to watch it reach the proper stage, but the process is very manageable.
For the chocolate layer, melt dark chocolate and stir in a little coconut oil if you like — it helps the chocolate set nicely at room temperature. Pour the chocolate over the cooled toffee and scatter crushed peppermint on top.
Cue all the exclamation points!
What I love about this over classic peppermint bark is the contrast: the buttery, caramelized toffee base gives it a deeper, richer crunch and flavor while keeping the bright peppermint finish. It’s familiar but refreshingly different.
This candy is perfect for holiday cookie boxes because it breaks into small pieces and stays fresh. I love assembling treat boxes to leave for friends, and this peppermint buttercrunch is a must-add.
Get on the peppermint buttercrunch train!
Candy Cane Buttercrunch
Candy Cane Buttercrunch
Pin Recipe
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Ingredients
- 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
Instructions
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Line a baking sheet with parchment paper.
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In a saucepan fitted with a candy thermometer, heat the butter, sugar, water and salt over medium heat. Stir occasionally until the mixture reaches 298°F (roughly 10 minutes). Remove from heat and stir in vanilla and peppermint extracts.
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Immediately pour the hot toffee onto the prepared parchment and spread into a thin, even layer. Let cool completely.
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Melt the chocolate with the coconut oil in the microwave in 30-second increments, stirring between each. Pour the melted chocolate over the set toffee, then sprinkle with crushed candy canes.
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Allow the chocolate to set completely. Store in the fridge or at room temperature, then break into pieces and serve.
Notes
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