Peppermint Bark Christmas Crack

Irresistibly festive Peppermint Bark Christmas Crack with layers of chocolate, buttery toffee, and candy cane crunch. Easy, addictive, and perfect for holiday treats!

Prep Time 25

Cook Time 15

Total Time 40

Servings pieces

Calories 204kcal

Author Samantha Pickthall

Ingredients

40 Saltine crackers, or Salada’s in Australia
1 cup salted butter, 2 sticks
1 cup packed light brown sugar
8 oz. semi sweet chocolate chips, or chocolate block/bar, chopped
12 oz. white chocolate block/bar, chopped
1 tsp peppermint extract
1/2 cup crushed candy canes, about 4 candy canes

US Customary - Metric

Instructions

Preheat Oven: Preheat oven to 356°F (180°C). Line a 10×15-inch jelly roll pan with parchment or foil (a light spray of oil under the lining helps keep it in place).
Arrange Crackers: Lay the saltine crackers (or Saladas) in a single, even layer to fully cover the base. Set aside.
Melt Semi-Sweet Chocolate: Melt the semi-sweet chocolate chips in the microwave or a double boiler. Set aside. (Melting it now means it’s ready to spread immediately over the hot toffee.)
Make Toffee: In a medium saucepan, melt the butter and brown sugar over low heat until the butter is completely melted.
Cook Toffee: Increase heat to high until the mixture starts to boil all over (not just at the edges). As soon as it's boiling, set a timer for 3 minutes, reduce heat to medium and stir occasionally reaches a gentle rolling boil. Remove from heat immediately when the timer ends.
Pour Toffee: Immediately pour the hot toffee over the crackers and spread evenly with a spatula.
Bake: Bake for 5 minutes.
Spread Semi-Sweet Chocolate: Remove from the oven and let sit for 1-2 minutes until the toffee settles and isn’t bubbling. Spread the melted semi-sweet chocolate evenly over the hot toffee, use an offset spatula or the back of a spoon.
Set Dark Chocolate Layer: Let the tray sit at room temperature for 15 minutes to cool slightly, then transfer to the refrigerator for 30–60 minutes. The chocolate should be set around the edges but still slightly tacky in the center, not completely hardened. This ensures the white chocolate will stick without blending into the dark chocolate layer. Melt the white chocolate while this is setting.
Add White Chocolate Layer: While the dark chocolate layer is setting, melt the white chocolate in the microwave or a double boiler. Stir in the peppermint extract. Remove from the heat and set aside.
Add White Chocolate: Pour white chocolate over the dark chocolate layer and spread gently with an offset spatula or the back of a spoon, spread quickly to avoid melting the layer beneath. It’s ok if some areas blend together.
Add Candy Canes: Immediately sprinkle over the crushed candy canes.
Chill: Refrigerate until fully set, about 1 hour.
Break: Let sit at room temperature for 10 minutes, then break into rustic, festive shards. Enjoy!

Video

Notes

Store at room temperature for 3–4 days, in the fridge for up to 1 week, or freeze for up to 3 months (place parchment between layers to prevent sticking). Let frozen pieces sit for 10–15 minutes before serving.

Nutrition