Description
Milk Chocolate Pumpkin Buttercrunch is a deliciously festive treat combining crunchy butter toffee infused with pumpkin puree and pumpkin spice, topped with creamy milk chocolate and sprinkled with roasted pepitas, toasted pecans, and chocolate chunks. Perfect for autumn celebrations or gifting during the holidays.
Ingredients
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
- ½ cup roasted pepitas
- ½ cup toasted pecans, some chopped
- ½ cup chocolate chunks (Valrhona Dulcey blonde chocolate recommended)
Instructions
- Prepare baking sheet: Line a baking sheet with parchment paper to ensure easy removal of the buttercrunch later.
- Cook buttercrunch mixture: In a 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 temperature reaches 298°F (hard crack stage), approximately 10 minutes.
- Add vanilla: Remove from heat and immediately stir in the pure vanilla extract for added flavor.
- Spread buttercrunch layer: Quickly pour the hot mixture onto the prepared parchment-lined baking sheet. Use a spatula to spread it into an even thin layer. Allow it to cool completely until set.
- Melt chocolate topping: In a microwave-safe bowl, melt the milk chocolate and coconut oil in 30-second increments, stirring between each, until fully smooth and melted.
- Apply chocolate layer: Pour the melted chocolate mixture evenly over the cooled buttercrunch layer.
- Add toppings: Immediately sprinkle the roasted pepitas, toasted pecans, and chocolate chunks evenly over the melted chocolate. Optionally, add a sprinkle of flaked sea salt or extra pumpkin spice for enhanced flavor.
- Set the chocolate: Let the chocolate topping firm up completely at room temperature, about 30 minutes, until fully set.
- Serve: Break the buttercrunch into pieces and serve as a festive treat or gift.
Notes
- Use a candy thermometer for precise temperature to achieve perfect buttercrunch texture.
- Pumpkin puree adds moisture and fall flavor—ensure it is well incorporated to prevent separation.
- Chocolate can be gently tempered for a shinier finish but is not required.
- Store buttercrunch in an airtight container at room temperature for up to 2 weeks.
- Flaked sea salt or extra pumpkin spice can enhance the flavor contrast beautifully.
Nutrition
- Serving Size: 1 piece (approximate)
- Calories: 250
- Sugar: 22g
- Sodium: 90mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
