Description
A festive holiday treat with layers of buttery crackers, rich chocolate, and crunchy peppermint. The sweet-salty combination is utterly addictive and comes together in minutes. Perfect for gift-giving or a quick dessert.
Ingredients
- 1 sleeve (about 40) saltine crackers (4 oz / 113g)
- 1 cup (2 sticks / 226g) unsalted butter
- 1 cup (200g) packed light brown sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups (255g) semisweet chocolate chips
- 1/2 cup (85g) white chocolate chips
- 1/2 cup crushed peppermint candies or candy canes (about 6 regular-sized)
Instructions
- Preheat oven to 400°F (204°C). Line a 15×10-inch rimmed baking sheet with aluminum foil, letting it overhang on all sides. Spray foil generously with nonstick cooking spray.
- Arrange saltine crackers in a single layer on the prepared baking sheet, packing them tightly together. Set aside.
- In a medium saucepan, melt butter over medium heat. Add brown sugar and stir constantly with a wooden spoon until mixture comes to a boil. Boil for 3 minutes without stirring, then remove from heat and stir in vanilla extract.
- Carefully pour the hot butter-sugar mixture evenly over the crackers. Use an offset spatula to spread it into an even layer, ensuring all crackers are coated.
- Bake in preheated oven for 5 minutes, until the mixture is bubbly and crackers are slightly toasted.
- Remove from oven and immediately sprinkle semisweet chocolate chips over the hot surface. Let sit for 2 minutes to soften, then spread melted chocolate into an even layer with an offset spatula.
- Melt white chocolate chips in a microwave-safe bowl in 15-second bursts, stirring between each, until smooth. Drizzle over the semisweet chocolate layer in a zigzag pattern.
- Sprinkle crushed peppermint candies evenly over the top while chocolate is still warm. Gently press down with the back of a spatula to adhere.
- Let bark cool completely at room temperature for at least 1 hour, or refrigerate for 30 minutes until firm.
- Once firm, lift the bark out of the pan using the foil overhang. Break into irregular pieces using your hands or a sharp knife. Store in an airtight container.
Notes
Store in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks. For longer storage, freeze for up to 2 months; thaw at room temperature before serving. To reheat (if chocolate softens), place in the refrigerator for 15 minutes to firm up. Do not microwave. For a variation, substitute milk chocolate chips or add chopped nuts.
Nutrition
- Calories: 520
- Sugar: 40g
- Sodium: 180mg
- Unsaturated Fat: 19g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: Christmas bark, peppermint bark, chocolate bark, holiday candy, easy dessert, Pioneer Woman recipe, saltine toffee, Christmas crack, homemade gift, peppermint candy, chocolate dessert, festive treat