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Christmas Peppermint Bark Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 76 reviews
  • Author: Paula
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes (including chilling time)
  • Yield: 48 servings
  • Category: Dessert, Holiday Treat
  • Method: Baking
  • Cuisine: American

Description

This Peppermint Bark Christmas Crack is a festive and indulgent holiday treat featuring a crispy cracker base topped with buttery toffee, rich dark chocolate, and creamy white chocolate infused with peppermint extract, finished with crushed candy canes for a delightful crunch and burst of minty flavor. Perfect for holiday gatherings, gifting, or festive snacking.

Ingredients

Scale

Base and Toffee Layer

  • 54 Ritz crackers (snowflake kind for Christmas)
  • 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 (to taste)

Topping

  • 1/4 cup crushed candy canes

Instructions

  1. Prepare the pan: Line a 9 x 13 inch baking pan with a silicone mat or foil. If using foil, spray it lightly with non-stick spray to prevent sticking.
  2. Preheat the oven: Set your oven to 350°F (175°C) to get it ready for baking.
  3. Arrange crackers: Lay out the 54 Ritz crackers in neat lines across the baking sheet, covering the bottom completely.
  4. Make the toffee: In a saucepan over medium-high heat, combine the butter, light brown sugar, and vanilla. Bring to a simmer and let it cook for 5 minutes, stirring occasionally to create a smooth butter-sugar mixture.
  5. Pour toffee over crackers: Immediately pour the hot toffee evenly over the arranged crackers and spread it carefully with an offset spatula to coat them all.
  6. Bake the toffee crackers: Place the pan in the oven and bake for 5 minutes to set the toffee layer.
  7. Add dark chocolate: Remove the pan from the oven and sprinkle the chopped dark chocolate evenly on top of the hot toffee-covered crackers.
  8. Melt the chocolate: Return the baking pan to the oven for 3-5 minutes until the dark chocolate is fully melted.
  9. Spread dark chocolate: Use an offset spatula to spread the melted dark chocolate evenly over the crackers, creating a smooth layer.
  10. Chill the base: Place the pan in the refrigerator for 30 minutes, or until the chocolate and toffee layers are fully hardened.
  11. Melt white chocolate: Transfer the white chocolate to a microwave-safe bowl and melt it in 30-second increments, stirring in between until smooth.
  12. Flavor white chocolate: Stir in the peppermint extract into the melted white chocolate to infuse a festive mint flavor.
  13. Top with white chocolate: Quickly pour the peppermint white chocolate over the hardened dark chocolate layer and spread it evenly using an offset spatula, working swiftly to avoid mixing the layers.
  14. Add candy cane topping: Sprinkle the crushed candy canes generously over the still-melted white chocolate for a colorful, crunchy finish.
  15. Chill to set: Return the pan to the fridge and chill for another 30 minutes until the white chocolate hardens completely.
  16. Serve and store: Break the peppermint bark into pieces and enjoy! Store leftovers in an airtight container in the fridge for up to 1 week or freeze for up to 2 weeks.

Notes

  • You can substitute regular Ritz crackers if the snowflake kind is unavailable.
  • Use high-quality chocolate for the best flavor and texture—Ghirardelli and Lindt are recommended.
  • Adjust the peppermint extract amount according to your desired intensity of mint flavor.
  • Breaking the bark into pieces is easier once fully chilled and hardened.
  • Store in fridge or freezer to maintain freshness and crispiness.
  • Non-stick spray on foil is important to prevent sticking if not using a silicone mat.

Nutrition

  • Serving Size: 1 piece (approximate, 1/48th of recipe)
  • Calories: 150
  • Sugar: 14g
  • Sodium: 120mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 15mg

Find it online: https://piesbypaula.com/christmas-peppermint-bark-recipe/