Description
This Peppermint Bark Crackers recipe is a festive holiday treat combining crispy Ritz crackers topped with a rich toffee sauce, layered with melted dark chocolate and creamy white chocolate infused with peppermint extract. Finished with crushed candy cane pieces for a delightful crunch and minty flavor, this easy-to-make dessert is perfect for holiday gatherings and gifting.
Ingredients
Scale
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 baking mat or tinfoil. If using tinfoil, spray it lightly with non-stick spray to prevent the crackers from sticking.
- Preheat Oven: Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to preheat.
- Arrange Crackers: Lay out the Ritz crackers in neat rows, covering the entire prepared baking sheet evenly.
- Make Toffee Sauce: In a medium saucepan, combine the salted butter, packed light brown sugar, and vanilla extract. Heat the mixture over medium-high heat until it starts to simmer. Allow it to simmer gently for about 5 minutes to develop a rich toffee flavor, stirring occasionally to ensure it doesn’t burn.
- Pour Toffee Over Crackers: Carefully pour the hot toffee sauce evenly over the arranged crackers. Use an offset spatula to spread the sauce evenly, ensuring all crackers are coated.
- Bake Toffee Crackers: Place the pan in the preheated oven and bake for 5 minutes. This allows the toffee to set onto the crackers.
- Add Dark Chocolate: Remove the pan from the oven and immediately sprinkle the chopped dark chocolate evenly over the hot toffee-covered crackers.
- Melt Dark Chocolate: Return the pan to the oven and bake for another 3-5 minutes, or until the dark chocolate has melted completely.
- Spread Dark Chocolate: Using an offset spatula, spread the melted dark chocolate evenly over the entire surface of the cracker and toffee layer, creating a smooth layer.
- Chill Layers: Place the pan in the refrigerator for about 30 minutes to allow the dark chocolate and toffee layers to harden fully.
- Melt White Chocolate: In a microwave-safe bowl, melt the chopped white chocolate by heating in 30-second intervals, stirring after each until smooth and fully melted.
- Add Peppermint Extract: Stir the peppermint extract into the melted white chocolate until thoroughly combined.
- Spread White Chocolate: Pour the peppermint-infused white chocolate over the hardened dark chocolate layer and spread it evenly with an offset spatula. Work quickly to avoid melting the layer underneath.
- Add Candy Cane Topping: Immediately sprinkle the crushed candy canes over the melted white chocolate while it is still soft to ensure they stick.
- Final Chill: Return the pan to the refrigerator and chill for an additional 30 minutes until the white chocolate topping 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
- Use high-quality chocolate for the best flavor and texture.
- Be careful while pouring hot toffee sauce to avoid burns.
- If you don’t have an offset spatula, a regular spatula or the back of a spoon will work for spreading chocolate.
- Adjust peppermint extract to taste, starting with 1/2 teaspoon and increasing if preferred.
- Store in a cool place or refrigerator to keep the bark from melting.
