Description
This Peppermint Bark Christmas Crack recipe combines salty crackers with buttery toffee, rich dark chocolate, and creamy white chocolate infused with peppermint extract. The festive treat is topped with crushed candy canes for a crunchy, minty finish perfect for holiday gifting or enjoying at home.
Ingredients
Scale
Base Layer
- 54 Ritz crackers (snowflake kind for Christmas)
Toffee Sauce
- 1 cup salted butter
- 1 cup light brown sugar, packed
- 1 tsp vanilla extract
Chocolate Layers
- 16 oz. chopped dark chocolate (60%, Ghirardelli recommended)
- 16 oz. chopped high quality white chocolate (Lindt recommended)
- 1/2–1 tsp peppermint extract
Topping
- 1/4 cup crushed candy canes
Instructions
- Prepare the Pan: Line a 9 x 13 inch baking pan with a silicone mat or tinfoil. If using tinfoil, spray it with non-stick spray to prevent sticking.
- Preheat Oven: Set your oven to 350 degrees Fahrenheit to preheat.
- Arrange Crackers: Lay out the Ritz crackers in neat lines covering the entire baking sheet.
- Make Toffee Sauce: In a saucepan, combine butter, brown sugar, and vanilla. Heat over medium-high until it simmers. Allow it to simmer gently for 5 minutes to develop the toffee flavor.
- Pour Toffee Over Crackers: Carefully pour the hot toffee sauce evenly over the arranged crackers. Use an offset spatula to spread it across the crackers evenly.
- Bake Toffee Crackers: Bake the pan in the oven for 5 minutes to set the toffee on the crackers.
- Add Dark Chocolate: Remove the pan from the oven and sprinkle chopped dark chocolate evenly over the toffee-covered crackers.
- Melt Dark Chocolate: Return the pan to the oven and bake for 3-5 minutes until the dark chocolate has melted fully.
- Spread Dark Chocolate: Use an offset spatula to spread the melted dark chocolate evenly across the entire cracker/toffee layer.
- Chill Layers: Refrigerate the pan for 30 minutes to harden the dark chocolate and toffee layers.
- Melt White Chocolate: In a microwave-safe bowl, microwave the chopped white chocolate in 30-second intervals, stirring after each until fully melted.
- Add Peppermint Extract: Stir the peppermint extract into the melted white chocolate until well combined.
- Spread White Chocolate: Pour the melted white chocolate over the hardened dark chocolate layer and spread evenly with an offset spatula. Work quickly to avoid melting the dark chocolate underneath.
- Add Candy Cane Topping: Immediately sprinkle the crushed candy canes over the white chocolate while it is still melted.
- Final Chill: Place the pan back in the refrigerator and chill for 30 minutes until the white chocolate is hardened.
- Serve and Store: Break the peppermint bark into pieces and serve. Store leftovers in an airtight container in the refrigerator for up to 1 week or freeze for up to 2 weeks.
Notes
- Using a silicone mat or foil lined with non-stick spray helps prevent sticking when removing the bark from the pan.
- Use high-quality dark and white chocolate for the best flavor and texture.
- Adjust peppermint extract amount according to your taste preference.
- Work quickly when spreading the white chocolate to prevent blending of layers.
- Store peppermint bark in a cool place and keep refrigerated to maintain crunch and freshness.
- This recipe yields about 48 small pieces, perfect for sharing or gifting.
Nutrition
- Serving Size: 1 piece
- Calories: 130
- Sugar: 12g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 15mg
