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Peppermint Bark Crackers with Toffee and Chocolate Layers Recipe

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  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 3 hours 30 minutes (including chilling time)
  • Yield: Approximately 54 servings (1 cracker-sized piece per serving) 1x
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

This festive Peppermint Bark Crackers recipe combines crispy Ritz crackers layered with a buttery toffee sauce, rich dark chocolate, smooth white chocolate infused with peppermint, and a crunchy topping of crushed candy canes. It’s a delightful holiday treat that’s easy to make and perfect for sharing at Christmas gatherings.

Ingredients

Scale

Base Layer

  • 54 Ritz crackers (snowflake shaped 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

  1. Prepare Base Layer: Line a large rimmed baking sheet with parchment paper and arrange 54 Ritz crackers in a single layer, fitting them snugly together to cover the entire surface.
  2. Make Toffee Sauce: In a medium saucepan, melt 1 cup of salted butter over medium heat. Stir in 1 cup of packed light brown sugar and bring the mixture to a boil. Let it simmer for about 2-3 minutes while stirring constantly to ensure it thickens into a smooth toffee sauce. Remove from heat and stir in 1 teaspoon of vanilla extract.
  3. Pour Toffee Over Crackers: Immediately pour the hot toffee sauce evenly over the arranged crackers on the baking sheet. Spread gently with a spatula to cover the crackers completely. Allow this layer to cool and set slightly at room temperature for about 10-15 minutes.
  4. Melt Dark Chocolate: Melt the 16 oz. of chopped dark chocolate in a microwave-safe bowl by heating in 30-second intervals, stirring in between until smooth. Alternatively, melt it in a double boiler over simmering water.
  5. Spread Dark Chocolate Layer: Pour the melted dark chocolate evenly over the toffee layer, spreading gently with a spatula to form an even coating. Let it set slightly at room temperature for 10 minutes.
  6. Melt White Chocolate and Add Peppermint: Melt the 16 oz. of chopped white chocolate using the same method as dark chocolate. Once melted, stir in 1/2 to 1 teaspoon of peppermint extract for a refreshing flavor.
  7. Spread White Chocolate Layer: Pour the white chocolate mixture over the dark chocolate layer, spreading evenly to cover completely.
  8. Add Crushed Candy Cane Topping: While the white chocolate is still soft, sprinkle 1/4 cup of crushed candy canes evenly over the top for a festive crunch and peppermint garnish.
  9. Chill the Bark: Place the baking sheet in the refrigerator to chill for at least 2 hours or until the layers are fully hardened and set.
  10. Break and Serve: Once firm, remove from refrigerator and break the peppermint bark into pieces. Serve immediately or store in an airtight container at room temperature or in the fridge.

Notes

  • Use high-quality chocolates for the best flavor and texture.
  • You can adjust the amount of peppermint extract based on your taste preference.
  • Crush candy canes finely or coarsely depending on desired crunch.
  • Store leftover bark in an airtight container for up to two weeks.
  • This recipe can be doubled or halved easily to suit your needs.

Find it online: https://justworthi.com/peppermint-bark-crackers-with-toffee-and-chocolate-layers-recipe/