Buttery toffee covered crackers, topped with a layer of dark chocolate and peppermint white chocolate, sprinkled with crushed candy canes.
This is part of this year's 12 Days of Christmas Cookies! Yay!
If you're looking for other Christmas cookie recipes check out my Christmas kitchen sink cookies, peppermint blossoms, chewy peanut butter cookies, chocolate thumbprint cookies or double chocolate peppermint cookies!
Why You'll Love this Peppermint Bark Christmas Crack
It's seriously one of the best things you'll eat this Christmas. Like for real for real. This stuff is ADDICTING. Try to eat just one piece.
It's super easy to make. You can whip it up in no time at all! The actual steps only take a few minutes, but it does require some chill time because of all the layers!
It only requires a few ingredients. Only 8 ingredients are needed!
Ingredients for Peppermint Bark Christmas Crack
- Crackers- I used Ritz, but saltines would work as well
- Butter- we're using salted butter for this
- Brown Sugar- used to make the the delicious toffee
- Vanilla- I always recommend using vanilla bean paste, but extract works as well
- Dark Chocolate- I recommend using chopped 60% chocolate bars for the best taste, I love Ghirardelli's dark chocolate
- White Chocolate- I recommend using high quality white chocolate bars for the best flavor, I love Lindt's white chocolate
- Peppermint Extract- used to flavor the white chocolate
- Candy Canes- will be crushed and sprinkled over the bark
Step by Step Instructions
Please see recipe below for complete measurements and baking times!
STEP ONE: Arrange crackers on a silicone mat lined, or greased, tinfoil lined, baking sheet.
STEP TWO: Add butter and brown sugar to a pot. Heat until bubbling.
STEP THREE: Pour toffee over the crackers and spread it evenly with an offset spatula.
STEP FOUR: Bake the toffee covered crackers then sprinkle with chocolate. Return to the oven, then spread the chocolate evenly over the toffee with an offset spatula.
STEP FIVE: Pop the baking sheet in the fridge to allow the toffee and chocolate to harden.
STEP SIX: Melt white chocolate and mix in peppermint extract.
STEP SEVEN: Pour the melted white chocolate over the hardened dark chocolate and spread it evenly with an offset spatula. Then sprinkle with crushed candy canes. Pop back in the fridge to completely harden. Then break it apart and serve!
Please see recipe below for complete measurements and baking times!
FAQs
Do I have to use chocolate bars for this? No you can definitely use chocolate chips, I just think the bars make it extra special. If you do use chocolate chips, make sure the white chocolate is actually chocolate and not just candy melts. It won't have the same taste!
How do I store this? It's best stored in Ziploc bags in the fridge or freezer. I actually prefer it cold than room temperature! It'll stay fresh for about 1 week in the fridge or two weeks in the freezer.
Pro Tips
Use a silicon baking mat when making this. It makes it so much easier to remove from the baking sheet. The tinfoil tends to stick sometimes, even if it's greased!
Work quickly with the white chocolate. If you spread to around too much it can start to mix with the dark chocolate.
If you make this peppermint bark Christmas crack please leave a star review! Tag me on Instagram @inbloombakery_ so I can see! Follow me on Pinterest for other dessert ideas!
Other Recipes to Try
Double Chocolate Peppermint Cookies
Chocolate Dipped Peppermint Sugar Cookies
📖 Recipe
Peppermint Bark Christmas Crack
Ingredients
- 54 Ritz crackers the snowflake kind for Christmas!
- 1 cup salted butter
- 1 cup light brown sugar, packed
- 1 teaspoon vanilla
- 16 oz. chopped dark chocolate, 60% Ghirardelli is my favorite
- 16 oz. chopped high quality white chocolate Lindt is my favorite
- ½-1 teaspoon peppermint extract (depending on your preference)
- ¼ cup crushed candy canes
Instructions
- Line a 9 x 13 inch baking pan with a silicone mat. You can also use tinfoil. If using tinfoil, spray with non-stick spray.
- Preheat oven to 350 degrees.
- Arrange the crackers in lines on the baking sheet.
- Add butter, brown sugar and vanilla to a saucepan. Heat over medium high heat until simmering. Let it simmer for 5 minutes.
- Pour the toffee over the crackers. Spread it evenly 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 all the chocolate is melted.
- Spread the chocolate evenly across the crackers with an offset spatula.
- Once the chocolate is spread, place in the fridge for 30 minutes, or until the chocolate and toffee are hardened.
- Once the chocolate and toffee are hardened, add the white chocolate to a microwave safe bowl. Microwave the white chocolate in 30 second intervals, stirring after each, until it is completely melted.
- Add the peppermint extract to the melted white chocolate and mix until combined.
- Pour the melted white chocolate over the hardened dark chocolate and spread it evenly with an offset spatula. (Work quickly and try not to spread the chocolate around too much because the dark chocolate might start to melt into the white chocolate.)
- Sprinkle the crushed candy canes over the white chocolate while it's still melted.
- Return the baking sheet to the fridge and chill it for 30 minutes, or until the white chocolate is hardened.
- Once everything is set, break the bark apart and serve!
- Store leftovers in a bag or airtight container for up to 1 week in the fridge or 2 weeks in the freezer.
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