Get ready to taste the holiday magic with these buttery toffee-covered crackers, dressed up with layers of dark chocolate and peppermint white chocolate, and topped off with a sprinkle of crushed candy canes.
Why will you fall in love with this peppermint bark Christmas crack?
- It’s a Christmas miracle for your taste buds! Seriously, this stuff is so good, it’s addictive! You might think you can stop at one piece, but good luck with that!
- Whip it up in a flash! This recipe is a breeze to make. The steps are quick and easy, but you’ll need to chill it between layers to let the magic happen.
- Just a handful of ingredients! You only need 8 simple ingredients to create this holiday masterpiece!
Peppermint Bark Christmas Crack
Ingredients
- 54 Ritz crackers the snowflake kind for that festive touch!
- 1 cup of salted butter
- 1 cup of packed light brown sugar
- 1 teaspoon of vanilla extract
- 16 ounces of chopped dark chocolate 60% Ghirardelli is my top pick
- 16 ounces of chopped high-quality white chocolate Lindt is my go-to
- ½ to 1 teaspoon of peppermint extract adjust to your taste
- ¼ cup of crushed candy canes
Instructions
- Line a 9 x 13 inch baking pan with a silicone mat or tin foil sprayed with non-stick spray.
- Preheat your oven to 350 degrees Fahrenheit.
- Arrange the Ritz crackers in rows on the prepared baking sheet.
- In a saucepan, combine the butter, brown sugar, and vanilla. Heat over medium-high heat until simmering, then let it simmer for 5 minutes.
- Pour the toffee mixture evenly over the crackers and spread it out with an offset spatula.
- Bake the toffee-covered crackers for 5 minutes in the oven.
- Remove from the oven and sprinkle the chopped dark chocolate over the crackers.
- Return to the oven and bake for 3-5 minutes, or until the chocolate is melted.
- Spread the melted chocolate evenly across the crackers with an offset spatula.
- Chill the baking sheet in the fridge for 30 minutes, or until the chocolate and toffee are hardened.
- In a microwave-safe bowl, melt the white chocolate in 30-second intervals, stirring after each, until completely melted.
- Stir in the peppermint extract into the melted white chocolate until combined.
- Pour the melted white chocolate over the hardened dark chocolate layer and spread it out evenly.
- Sprinkle the crushed candy canes over the white chocolate while it’s still melted.
- Return the baking sheet to the fridge and chill for another 30 minutes, or until the white chocolate is hardened.
- Once everything is set, break the peppermint bark apart and indulge!
- Store any leftovers in a bag or airtight container in the fridge for up to 1 week or in the freezer for 2 weeks.