Peppermint Bark Christmas Crack
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 48 pieces roughly 1x
- Category: Dessert
Ingredients
Scale
- 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.
