Christmas Peppermint Bark
Bright, festive, and impossibly easy to make, Christmas peppermint bark is a holiday classic that never disappoints. Creamy white chocolate topped with a cheerful crunch of crushed candy canes—perfect for gifting, snacking, or adding sparkle to your dessert tray.
Ingredients
- 2 sleeves club-style crackers (from a 13.7-oz. box, about 52 crackers), plus more as needed
- 3/4 cup (1-1/2 sticks) salted butter
- 1 cup packed light brown sugar
- 1 tsp. vanilla bean paste or vanilla extract
- Pinch of kosher salt
- 3 cups white chocolate chips (about 18 oz.)
- 1/2 cup crushed peppermint candies
- 3 Tbsp. Christmas sprinkles
Directions
- Preheat the oven to 350°F. Line a half-sheet pan (18x13 inches) with foil and lay the crackers in a single layer, as close together as possible.
- In a medium saucepan, combine the butter, brown sugar, vanilla, and salt over medium-high heat. Stir to melt and bring to a boil.
- Let cook, stirring occasionally, until the sugar mixture begins to foam and thicken slightly, 2 to 3 minutes. Remove the saucepan from the heat and immediately pour the mixture over the crackers, covering as much of the crackers as possible.
- Transfer the sheet pan to the oven and bake until the sugar mixture is bubbly and deep golden brown, 12 to 14 minutes.
- Immediately sprinkle the white chocolate chips over the top and let them sit to melt for about 3 minutes. Use an offset spatula or the back of a spoon to spread the white chocolate to the edges of the crackers, covering the toffee. Immediately sprinkle with the peppermint candies and sprinkles.
- Let the bark cool completely—about 2 hours at room temperature or 30 minutes in the refrigerator—before cutting or breaking it into smaller pieces.