Christmas Smooth and Melty Mint Toffee

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Is anybody else totally smitten with these Guittard Smooth and Melty Mint Nonpareil chips?  They were one of those total impulse buys at the supermarket.  I spotted them at one of those baking displays at Safeway and immediately knew they’d be coming home with me.  My biggest regret?  Not buying more than one bag.

Just like their name implies, the chips are nice and smooth with a delicate mint taste.  And since they’re so pretty, I wanted to use them in a recipe where they got to show off their good looks.  I settled on a chocolate covered toffee with the mint chips sprinkled on top.

You end up with crunchy, chocolate covered toffee with just the right amount of mint flavor.  It’s almost too pretty to eat.  Almost.

Christmas Smooth and Melty Mint Toffee


* 2 tablespoons water
* 1/2 cup (1 stick, 8 Tablespoons) butter, cut into 8 pieces
* 1/8 teaspoon salt
* 1 cup sugar
* 1/4 cup lightly packed light brown sugar
* 1/4 teaspoon baking soda
* 1 teaspoon vanilla extract
* 1 cup bittersweet or semisweet chocolate chips (or 6 ounces chopped)
* 1 cup Guittard Christmas Smooth and Melty Mints


Lightly oil a baking sheet with an unflavored vegetable oil.

In a medium heavy-duty saucepan fitted with a candy thermometer, heat the water, butter, salt, and both sugars. Cook, stirring as little as possible, until the thermometer reads 300 F degrees. Remove from heat and quickly stir in the baking soda and vanilla. Immediately pour the mixture over the prepared baking sheet, in about a 8-inch by 10-inch rectangle. Try to pour the mixture so it forms a relatively even layer. If necessary, gently but quickly spread with a spatula or the back of a spoon.

Sprinkle the chocolate chips evenly over the top and let stand 2 minutes, then use a spatula or the back of a spoon to spread in an even layer. Let cool slightly and then sprinkle the Guittard Smooth and Melty chips over the chocolate and gently press into the chocolate.

Cool completely and break into pieces to serve.

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