Description
This Milk Chocolate Pumpkin Buttercrunch is a delightful seasonal treat combining rich butter toffee infused with pumpkin puree and pumpkin spice, topped with creamy milk chocolate, crunchy roasted pepitas, toasted pecans, and decadent chocolate chunks. It offers a perfect balance of sweet, nutty, and spiced flavors, ideal for autumn celebrations or cozy dessert cravings.
Ingredients
Units
Scale
Buttercrunch Base
- 14 tablespoons unsalted butter
- 1 cup sugar
- 2 tablespoons water
- 2 tablespoons pumpkin puree
- 1 teaspoon pumpkin spice
- 1/2 teaspoon salt
- 1/2 teaspoon pure vanilla extract
Chocolate Topping
- 12 ounces milk chocolate, chopped
- 1 tablespoon coconut oil
Toppings
- 1/2 cup roasted pepitas
- 1/2 cup toasted pecans, some chopped
- 1/2 cup chocolate chunks (Valrhona Dulcey blonde chocolate recommended)
Instructions
- Prepare Baking Sheet: Line a baking sheet with parchment paper to prepare for pouring the hot toffee mixture later.
- Cook Buttercrunch Mixture: In a medium saucepan fitted with a candy thermometer, combine the butter, sugar, water, pumpkin puree, pumpkin spice, and salt. Heat over medium heat, stirring occasionally, until the thermometer reaches 298°F (hard crack stage), a process taking about 10 minutes.
- Add Vanilla: Remove the saucepan from heat and immediately stir in the vanilla extract to enrich the flavor profile.
- Pour and Cool Toffee: Quickly pour the hot toffee mixture onto the prepared parchment-lined baking sheet. Spread it evenly into a thin layer and allow it to cool completely, solidifying the buttercrunch base.
- Melt Chocolate Topping: Melt the chopped milk chocolate and coconut oil together in the microwave using 30-second increments, stirring each time until smooth and fully combined.
- Coat Toffee with Chocolate: Pour the melted chocolate mixture evenly over the set buttercrunch layer.
- Add Toppings: Immediately sprinkle roasted pepitas, toasted pecans (some chopped), and chocolate chunks over the melted chocolate layer. Optionally, add flaked sea salt or extra pumpkin spice for additional flavor.
- Set Chocolate: Let the chocolate topping harden completely at room temperature to ensure the candy sets well.
- Serve: Once fully set, break the buttercrunch into pieces and serve. Store in an airtight container to maintain freshness.
Notes
- Use a candy thermometer to ensure precise cooking to the hard crack stage for perfect toffee texture.
- Roasted pepitas and toasted pecans add a wonderful crunch and depth of flavor; toast nuts lightly in a dry pan for best results.
- Choose good quality milk chocolate and chocolate chunks for a superior creamy finish.
- The coconut oil helps the chocolate topping melt smoothly and set with a pleasant sheen.
- Buttercrunch is best stored in a cool, dry place to avoid melting or softening.
- For added flavor contrast, sprinkle a light dusting of flaky sea salt on top before chocolate sets.
- You can substitute pumpkin puree with an equal amount of sweet potato puree for a different twist.
Nutrition
- Serving Size: 1 piece (approximate)
- Calories: 220
- Sugar: 20g
- Sodium: 80mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
