Peppermint Bark Cracker Toffee

This Peppermint Bark Cracker Toffee has a crunchy saltine cracker base, coated in brown sugar toffee, and topped with dark chocolate, minty white chocolate, and candy cane pieces. It's the perfect combination of two Christmas favorites, and is such an easy holiday treat to make.

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Course: Dessert

Cuisine: American

Keyword: candy, Cracker Toffee, peppermint, peppermint bark, peppermint bark cracker toffee, Toffee

Prep Time: 10

Cook Time: 10

Chilling Time: 4

Total Time: 20

Servings: pieces

Calories: 289kcal

Ingredients

35 Saltine Crackers
1 cup Unsalted butter
1 cup Brown sugar
1/2 tsp Vanilla extract
2 cups Chopped Dark Chocolate
2 cups Chopped White chocolate
1/2 tsp Peppermint Extract
1/4 cup Crushed Candy Cane Pieces

US Customary - Metric

Instructions

Preheat the oven to 400 degrees Fahrenheit. Line a 10x15 baking pan with foil and spray with nonstick spray.
Spread the Saltine Crackers in rows on the pan, filling the pan as much as you can with them. 35 Saltine Crackers
Add the butter and brown sugar to a small sauce pan over medium high heat. Let the butter melt and bring the mixture to a boil. Boil for 2 to 3 minutes, or until the mixture is a nice caramel brown color. 1 cup Unsalted butter, 1 cup Brown sugar
Remove the toffee from the heat and stir in the vanilla extract. 1/2 tsp Vanilla extract
Carefully pour the toffee over the crackers slowly, trying not to move the crackers around too much as you pour.
Place the pan in the preheated oven and bake for 3 to 5 minutes, until the mixture is bubbly. Remove the pan from the oven.
Sprinkle the chocolate chips over the top of the toffee and let them sit for 1 to 2 minutes until you can tell they are starting to melt and lose their shape. 2 cups Chopped Dark Chocolate
Spread the chocolate slowly over the toffee until melted using an offset spatula or rubber spatula covering the toffee completely. Let the chocolate sit until set, you can place it in the fridge or freezer to speed it up.
Add the white chocolate and peppermint extract to a small microwave safe bowl. Microwave in 30 second increments until the white chocolate can be stirred smooth. 2 cups Chopped White chocolate, 1/2 tsp Peppermint Extract
Gently pour the white chocolate over the top of the dark chocolate, and quickly spread it evenly across the top.
Sprinkle the crushed candy cane pieces over the top of the white chocolate. 1/4 cup Crushed Candy Cane Pieces
Let the toffee sit at room temperature until the chocolate is set. You can again, place it in the fridge or freezer to speed up the process.
Remove the toffee from the pan and break the toffee into small pieces.

Notes

Baking Sheet - You need to use a rimmed baking sheet to keep the toffee spilling over the edges of the pan.

Watch Closely - Be careful to watch the toffee as it is cooking on the stove. You want it to be a nice caramel color, but don't let it get too dark. You can check the temperature with a thermometer to be between 270 and 290 F if you want to be extra careful.

Nutrition