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Peppermint Bark Christmas Crack

Peppermint Bark Christmas Crack Candy is a super easy, no thermometer needed, Christmas recipe. It's basically a scrumptious peppermint bark, built right on top of crunchy toffee! You'll love the sweet and salty flavors!
Course Dessert
Cuisine American
Keyword Candy, Christmas Candy, Christmas Crack, Dessert, Peppermint Bark, Peppermint Bark Candy, Peppermint Toffee, Saltine Cracker Toffee, Soda Cracker Candy, Toffee
Prep Time 10 minutes
Cook Time 8 minutes
Cooling Time 2 hours
Total Time 18 minutes
Servings 36 pieces

Ingredients

  • 1 c. butter
  • 1 c. brown sugar
  • 2 sleeves saltine crackers
  • 1 1/2 c. semi sweet chocolate chips
  • 12 oz. white chocolate chips, or vanilla chips
  • 1/2 tsp. peppermint extract
  • crushed candy canes

Instructions

  • Preheat oven to 400 degrees. Line with aluminum foil and spray with nonstick baking spray.
  • Line prepared pan with saltine crackers, salt side up. Crackers should be touching. If you need to overlap the last row of crackers it's okay.
  • Over medium heat (you can turn the heat up just a touch over medium heat) bring butter and sugar to a full rolling boil while stirring constantly. As soon as mixture comes to a full rolling boil remove spoon, and reduce heat so it's just hot enough to keep the mixture boiling. Set a timer for 3 minutes.
  • Pour boiled butter/sugar mixture evenly over crackers.
  • Bake for 5 minutes.
  • Remove from oven and immediately sprinkle with semi sweet chocolate chips.
  • Let completely cool. If you want to speed cooling process move candy to a cool place, like the garage!
  • Once candy has completely cooled move melt white chocolate chips in the microwave by cooking on half power for one minute. Stir. Return to microwave for 15 second intervals, stirring after each interval, until smooth and completely melted.
  • Add peppermint extract to white chocolate. Working quickly pour over semi sweet chocolate layer, and spread evenly. 
  • Sprinkle with crushed candy canes.
  • Let completely cool
  • Cut into squares. Store in an airtight container for up to a week.