My friend Kate is quite the baker. She recently brought some of her Peppermint Crack for me to try and OH MY GOSH!! The name does not lie. It looks like Peppermint bark mixed with toffee so I thought it would be hard but it is soft and melts in your mouth. Basically a Christmas heaven of peppermint, chocolate, and toffee while staying buttery and soft. Yes please! I told her if I ever own a bakery, I want her to run it for me. #bigdreamer! She is so talented!! Thank you for sharing your wonderful talents with us, Kate (…and our bellies)!
- 50 saltine crackers (approximately)
- 1 cup butter
- 1 cup dark brown sugar
- 1 teaspoon vanilla extract
- 10-12 oz dark chocolate chips (depends on your audience but I like a 60% or more) (I’ve also mixed in Andes mints on top)
- 2/3 cup crushed candy canes or peppermints
1. Preheat oven to 350°F. Line a 12 x 17 inch sheet pan with foil. Place saltine crackers salt side up and side-by-side in the pan as tightly as possible without overlapping. Use saltine pieces to fill any gaps at the bottom of the pan. Set aside.
2. In a medium saucepan melt butter over medium heat stirring frequently with a spatula. Once butter has melted, add brown sugar and vanilla stirring to combine. Cook for about 5 minutes or until mixture is an even dark brown color and has begun to bubble (you’ll want to keep stirring until the butter is incorporated). Remove from heat and pour over saltines using spatula to spread sauce.
3. Bake crackers for 5 minutes or until butter mixture begins to bubble. Remove from oven and sprinkle evenly with chocolate allowing the heat to melt the chocolate. (If you have let it rest or the chocolate won’t melt you can always throw it back in the oven for a little to melt the chocolate.) Spread chocolate evenly with the spatula so all of the crackers are completely covered.
4. Let the chocolate cool slightly, so that it is cool to the touch, but not hardened. Sprinkle crushed candy canes or peppermints evenly on top and refrigerate until chocolate sets and hardens. Break apart and serve.
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