-
1
Line a large rimmed baking sheet with a silicone baking mat or parchment paper.
-
2
In a saucepan, combine the butter, sugar, water and salt and cook over moderate heat, stirring, until the temperature reaches 298 on a candy thermometer, 10 minutes.
-
3
Remove the pan from the heat and stir in the vanilla and peppermint extracts.
-
4
Immediately pour the buttercrunch onto the prepared baking sheet and, using an offset spatula, spread it in an even layer; let cool completely.
-
5
In a medium glass bowl, heat half of the chocolate in a microwave oven at high power in 30-second intervals, stirring between bursts, until just starting to melt.
-
6
Stir in the remaining chopped chocolate until smooth.
-
7
Spread half of the melted chocolate on the cooled buttercrunch.
-
8
Sprinkle half of the peppermint on top; let stand until set.
-
9
Gently set another large baking sheet on top of the buttercrunch and carefully invert the baking sheets; peel off the baking mat or parchment.
-
10
Spread the remaining melted chocolate on the buttercrunch and sprinkle with the remaining peppermint; let stand until the chocolate is completely set.
-
11
Break the buttercrunch into pieces before serving, storing or gifting.
