Chocolate Peppermint Butterscotch Squares
Idea gallery #2296
- 1/2 cup Heavy Cream
- 2 tsp Corn Syrup
- 1 tbsp Invert Sugar
- 1 tbsp Butter, softened
- 16 ounces Guittard Butterscotch chips, melted
- 1 pound Cocoa Dark Candy Coating, melted
- 15 drops Peppermint Oil
- Red & White Peppermint
Crunch
Printable Recipe
1. In heavy saucepan, bring cream and corn syrup
to boil. Add butter and invert sugar.
2. Add cream mixture to melted butterscotch. Com
bine, blending with a whisk until a smooth consis
tency is reached.
3. Spread in 9 x 9 pan lined with parchment paper.
Tap to remove air bubbles and to smooth.
4. Chill for several hours in the refrigerator.
5. Remove from pan and cut into squares using a
bench scraper, pizza cutter or a cut shape using
a cookie cutter.
6. Add peppermint flavor to the melted candy
coating. Dip cut squares into melted coating. Top
with peppermint crunch.
7. Makes Approximately 64-1 inch squares.
