Description
Peppermint Bark Crackers combine buttery toffee-coated Ritz crackers layered with melted dark and white chocolate infused with peppermint and topped with crushed candy canes. This easy, festive holiday treat offers a delightful contrast of crunchy, sweet, and minty flavors perfect for Christmas celebrations.
Ingredients
Scale
Cracker Base
- 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 fully before baking the crackers.
- Arrange Crackers: Lay out the Ritz crackers in neat lines covering the entire baking sheet to create a single even layer.
- Make Toffee Sauce: In a saucepan, combine the butter, brown sugar, and vanilla extract. Heat over medium-high heat until it begins to simmer, then allow it to simmer gently for 5 minutes to develop the toffee flavor and consistency.
- Pour Toffee Over Crackers: Carefully pour the hot toffee sauce evenly over the arranged crackers. Use an offset spatula to spread it evenly across all the crackers ensuring each cracker is coated.
- Bake Toffee Crackers: Place the pan in the preheated oven and bake for 5 minutes. This step helps set the toffee layer firmly onto the crackers.
- Add Dark Chocolate: Remove the pan from the oven and immediately sprinkle the chopped dark chocolate evenly over the toffee-covered crackers.
- Melt Dark Chocolate: Return the pan to the oven and bake for an additional 3-5 minutes until the dark chocolate has completely melted.
- Spread Dark Chocolate: Using an offset spatula, spread the melted dark chocolate evenly across the entire cracker and toffee layer creating a smooth surface.
- Chill Layers: Refrigerate the pan for 30 minutes to harden the dark chocolate and toffee layers, setting the base firmly.
- Melt White Chocolate: In a microwave-safe bowl, melt the chopped white chocolate in 30-second intervals, stirring after each interval until fully smooth and melted.
- Add Peppermint Extract: Stir in the peppermint extract thoroughly into the melted white chocolate ensuring even flavor distribution.
- Spread White Chocolate: Quickly pour the melted white chocolate over the hardened dark chocolate layer and spread evenly with an offset spatula to avoid melting the layer beneath.
- Add Candy Cane Topping: Immediately sprinkle crushed candy canes evenly over the white chocolate layer while it’s still melted so they stick well.
- Final Chill: Place the pan back into the refrigerator and chill for 30 minutes until the white chocolate is completely hardened.
- Serve and Store: Break the peppermint bark into pieces for serving. Store leftovers in an airtight container in the refrigerator for up to 1 week or freeze for up to 2 weeks.
Notes
- Use high-quality chocolate for best flavor and smooth melting.
- Be sure to spread the toffee sauce evenly to cover all crackers fully.
- Work quickly when spreading white chocolate to avoid melting the dark chocolate underneath.
- Store in an airtight container to maintain crunch and freshness.
- Decorate with different crushed peppermint candies for variety or color.
- This recipe yields approximately 48 servings depending on piece size.
