Peppermint Bark Christmas Crack: Your New Holiday Addiction

👩‍🍳 Instructions

1. 1

   Preheat your oven to 350°F (175°C). Line a 10x15 inch baking sheet with parchment paper or a silicone baking mat. Arrange the crackers in a single layer, covering the entire bottom of the prepared pan.
2. 2

   In a medium saucepan, combine the melted butter and brown sugar. Bring the mixture to a rolling boil over medium heat, stirring constantly. Once boiling, continue to boil for 3 minutes without stirring. This creates the toffee.
3. 3

   Immediately pour the hot toffee mixture evenly over the crackers, spreading with an offset spatula if needed to ensure all crackers are coated.
4. 4

   Bake for 5-7 minutes, or until the toffee is bubbly and golden caramel in color. Remove from the oven.
5. 5

   Sprinkle the dark chocolate chips evenly over the hot toffee layer. Let them sit for 5 minutes to melt. Then, use an offset spatula to spread the melted dark chocolate into an even layer.
6. 6

   Sprinkle the white chocolate chips over the dark chocolate. Let them sit for 5 minutes. Add the peppermint extract to the melted white chocolate, then spread it evenly over the dark chocolate layer.
7. 7

   Generously sprinkle the crushed candy canes over the wet white chocolate. Gently press them down to adhere.
8. 8

   Place the baking sheet in the refrigerator for at least 1-2 hours, or until the chocolate is completely set and firm.
9. 9

   Once firm, remove the crack from the pan using the parchment paper. Break it into irregular pieces. Store in an airtight container at room temperature for up to 1 week, or in the refrigerator for longer.