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Peppermint Bark Christmas Crack Recipe

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3.8 from 5 reviews

Peppermint Bark Christmas Crack Candy is an easy and festive dessert combining a crunchy toffee base made from saltine crackers and a rich layer of melted chocolate, topped with peppermint-flavored white chocolate and crushed candy canes. This sweet and salty holiday treat requires no thermometer and only about 18 minutes to prep and bake, perfect for Christmas celebrations or gifting.

  • Author: Zara
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Total Time: 18 minutes
  • Yield: 36 pieces
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Toffee Base

  • 1 cup butter
  • 1 cup brown sugar
  • 2 sleeves saltine crackers

Chocolate Topping

  • 1 1/2 cups semi sweet chocolate chips
  • 12 oz white chocolate chips or vanilla chips
  • 1/2 teaspoon peppermint extract
  • Crushed candy canes, for topping

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and spray it with nonstick baking spray to prevent sticking.
  2. Arrange Crackers: Lay the saltine crackers on the prepared pan in a single layer with the salty side facing up. The crackers should be touching each other; overlapping the last row slightly is fine.
  3. Make Toffee Mixture: Place butter and brown sugar in a pan over medium heat. Stir constantly and bring to a full rolling boil. Once boiling, reduce heat just enough to maintain the boil and set a timer for 3 minutes, stirring occasionally.
  4. Pour Toffee Over Crackers: Immediately pour the hot butter and sugar mixture evenly over the arranged saltine crackers, coating them completely.
  5. Bake: Place the pan in the preheated oven and bake for 5 minutes to let the toffee set.
  6. Add Semi-Sweet Chocolate: Remove the pan from the oven and sprinkle the semi sweet chocolate chips evenly over the hot toffee layer. Let it sit without stirring so the chocolate melts and softens.
  7. Cool Completely: Allow the toffee and chocolate layer to cool completely at room temperature or in a cooler place like a garage to speed up the process.
  8. Melt White Chocolate: Melt the white chocolate chips in the microwave at 50% power for 1 minute, stir, then continue heating in 15-second intervals, stirring after each until smooth and fully melted.
  9. Add Peppermint Extract and Spread: Stir the peppermint extract into the melted white chocolate. Quickly pour this mixture over the melted semi sweet chocolate layer and spread evenly with a spatula.
  10. Add Crushed Candy Canes: Immediately sprinkle crushed candy canes over the white chocolate layer before it hardens.
  11. Final Cooling and Cutting: Allow the peppermint bark to cool completely until firm. Once set, cut into squares and store in an airtight container for up to one week.

Notes

  • Use aluminum foil to line the pan for easy removal and cleanup.
  • Be sure to stir the toffee mixture constantly to prevent scorching and ensure even boiling.
  • Cooling completely between layers is key to prevent mixing and maintain distinct layers.
  • To crush candy canes, place them in a plastic bag and gently crush with a rolling pin or the back of a spoon.
  • Store in an airtight container at room temperature for up to a week or refrigerate to extend freshness.

Find it online: https://zaracooking.com/peppermint-bark-christmas-crack-recipe/