Peppermint Bark Christmas Crack

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Peppermint Bark Christmas Crack

Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 1 hour
Course Dessert
Servings 48 pieces roughly


  • 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


  • 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.

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