Peppermint Chocolate Christmas Crack
+ Save recipeA festive twist on the classic toffee crack — rich dark chocolate, sweet white swirls, and crushed candy canes for a peppermint crunch that screams Christmas!
Holiday FavoriteFestive Peppermint Chocolate Christmas Crack, perfect for gifting or indulging!
- 1 sleeve saltine crackers
- 1 cup (225 g) butter
- 1 cup (220 g) brown sugar
- 1½ cups (255 g) dark chocolate chips
- ½ cup (90 g) white chocolate chips
- ¾ cup crushed candy canes
- Calories: 230 kcal per piece
- Fat: 15 g
- Sugar: 19 g
- Carbohydrates: 23 g
- Protein: 2.5 g
Method
Step 1: Prepare the Base
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil, and arrange the saltine crackers in a single, tight layer. Make sure there are no gaps — this will form the crispy base for your toffee crack.
Step 2: Make the Toffee
In a medium saucepan, melt the butter and brown sugar together over medium heat, stirring constantly until the mixture starts to boil. Once boiling, allow it to bubble for 3 minutes while stirring gently to prevent burning. The mixture should turn thick and glossy.
Step 3: Bake the Toffee Crack
Pour the hot toffee mixture evenly over the saltine crackers. Use a heatproof spatula to spread it across all the crackers quickly before it sets. Bake in the oven for 5 minutes or until the surface looks bubbly and caramelized.
Step 4: Add the Chocolate Layers
Remove the pan from the oven and immediately sprinkle the dark chocolate chips evenly on top. Let them sit for 2–3 minutes to soften, then spread the melted chocolate evenly across the surface with a spatula. Sprinkle the white chocolate chips on top and swirl gently with a knife or skewer to create a marbled effect.
Step 5: Add the Festive Topping
Before the chocolate sets, sprinkle crushed candy canes over the top. For an extra peppermint punch, you can drizzle a tiny bit of peppermint extract into the melted chocolate before swirling.
Step 6: Chill and Break
Allow the pan to cool to room temperature, then transfer it to the refrigerator for at least 1 hour or until completely set. Once chilled, peel away the foil or parchment and break the candy into rustic, bite-sized pieces. Store in an airtight container for up to a week.
Recipe Tips
Boost the Peppermint Flavor
Add ¼ teaspoon peppermint extract to your toffee mixture or the chocolate for a stronger minty aroma. Just a little goes a long way!
Make It Gift-Ready
Once cooled and broken, package the pieces in festive tins or clear bags tied with ribbon. It’s a perfect edible holiday gift. For a fun brunch basket, include air-fryer hash-brown patties or other breakfast treats.
Customize Your Toppings
Try adding crushed pretzels, mini marshmallows, or drizzled white chocolate for extra flair. Swap dark chocolate for milk chocolate if you prefer a sweeter flavor profile.
Storage and Freshness
Store in a cool, dry place for up to 7 days or freeze for up to a month. Always separate layers with parchment to prevent sticking.