Chocolate Bark with Saltine Crackers
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This Chocolate Bark made with Saltine crackers is a delicious and festive holiday treat that is sure to be a huge hit with everyone. Christmas time is the perfect time for family, friends, and of course, Christmas candy! So this holiday season, why not try something new in your candy repertoire?
This recipe for Christmas saltine cracker candy bark is easy to follow and requires no special equipment or ingredients. So gather your supplies and get started!
Why this recipe
Fun and festive. This recipe is perfect for getting into the holiday spirit! You can snack on this peppermint candy while hanging Christmas ornaments.
Easy to follow. No need for any special equipment or ingredients. This recipe is simple and straightforward.
Great for Christmas gifts. This peppermint candy makes for a great homemade gift that will surely be appreciated by friends and family.
Ingredients for Christmas peppermint candy
- Brown Sugar. Light or dark brown sugar will both work.
- Butter. Room temperature.
- Saltine crackers. Use your favorite brand.
- Semi-sweet chocolate chips.
- White chocolate chips.
- Peppermint extract
- Coconut oil. Divided.
Chocolate Bark with Saltine Crackers – without Peppermint
If you don’t like peppermint, you can just omit the Peppermint extract or sub with vanilla extract.
How to make Christmas peppermint candy
Preheat oven to 400 degrees F.
Line a 13×9 cookie sheet with foil, spray with non-stick spray, lay saltines flat, covering the entire baking sheet and set aside.
Pour the butter and sugar mixture over the saltines and spread evenly.
In a medium saucepan, melt butter with brown sugar together, and bring to a boil.
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Boil for 3-5 min until sugar is dissolved and the mixture turns a darker brown
Pour mixture over saltines.
Bake for 5 minutes, then let the pan set while you melt the chocolate.
In a glass bowl, melt semi-sweet chocolate chips with 1 tsp coconut oil, then pour the melted chocolate on top of the candied mixture and spread evenly.
Melt white chocolate chips and add peppermint extract. Drizzle lines of peppermint white chocolate back and forth across the top.
Using a toothpick, make vertical and horizontal lines to run the peppermint white chocolate across the candy. Let the baking sheet cool to room temperature and refrigerate overnight or for 8 hrs. Cut into squares.
Tips for best results
Feel free to use any type of chocolate that you like.
You can add the peppermint to the semi-sweet chips if you do not want to use white chocolate.
You can use ¼ tsp peppermint extract instead of real peppermint oil.
Let the candy cool completely before breaking it into pieces. Otherwise, it won’t be easy to get clean lines.
If you are using essential oils, make sure that they are food-grade.
Add some crushed candy canes on top for an extra festive touch!
Store the candy in an airtight container in the fridge for up to 2 weeks.
This recipe can be easily doubled or tripled if you need to make a large batch.
More great Christmas recipes
Christmas Peppermint Candy
Equipment
- Baking Sheet
- aluminum foil
- non-stick cooking spray
- toothpicks
Ingredients
- 1 cup brown sugar
- ½ cup butter
- 30 saltine crackers
- 1 cup semi-sweet chocolate chips
- ½ cup white chocolate chips
- 1/4 teaspoon peppermint extract
- 2 tsp coconut oil divided
Instructions
- Preheat oven to 400 degrees F.
- Line a 13×9 baking sheet with foil, spray with non-stick spray, lay saltines flat covering the entire baking sheet and set aside.
- In a medium saucepan, melt butter with brown sugar together, and bring to a boil.
- Boil for 3-5 minutes until sugar is dissolved and mixture turns a darker brown.
- Pour butter and sugar mixture over the saltines and spread evenly.
- Bake for 5 minutes, and then let the pan set while you melt the chocolate.
- Melt semi-sweet chocolate chips with 1 tsp coconut oil and pour on the top of the candied mixture and spread evenly
- Melt white chocolate chips with 1 tsp coconut oil, once chocolate is melted add peppermint extract.
- Drizzle lines of peppermint white chocolate back and forth across the top.
- Using a toothpick make vertical and horizontal lines to run the peppermint white chocolate across the candy.
- Let the baking sheet cool to room temperature and refrigerate overnight or for 8 hrs.
Notes
*You can add the peppermint to the semi-sweet chips if you do not want to use white chocolate.
Nutrition
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