Peppermint Saltine Toffee Bark Recipe

Peppermint Saltine Toffee Bark

Makes: About 2 dozen pieces

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Peppermint Saltine Toffee Bark


  • 6 saltine crackers
  • 1 cup butter
  • 1 ½ cups dark brown sugar, packed
  • 2 teaspoons vanilla extract
  • Large pinch of sea salt
  • 1 ½ pounds bittersweet chocolate, 70% cacao
  • 2 teaspoons avocado oil
  • ¾ cup crushed candy canes
  • Flaky sea salt for garnish


  • Heat oven to 350°F. Line a baking sheet with aluminum foil, allowing it to go up and over the edges of the pan. Line the bottom of the pan with parchment paper. Arrange crackers over parchment in an even layer, breaking pieces to fit as necessary.
  • In a medium pot over medium-high heat, bring butter and sugar to a boil, whisking until thickened and smooth (about 3 minutes). The mixture may separate, and that is fine. Stir in vanilla and salt.
  • Working quickly, pour the mixture over the crackers. Using an offset spatula or rubber spatula, carefully spread caramel all over the crackers (try to keep the saltines all in one even layer.) Transfer the baking sheet to the oven and bake until bubbly, about 10-15 minutes.
  • Set up a double boiler. Combine the chocolate and oil in a metal mixing bowl that fits atop the boiler. Reduce the heat of the double boiler to medium-low and allow the chocolate to melt, stirring frequently with a rubber spatula. (OR, in a pinch: Alternatively, combine the chocolate and oil in a non-metal bowl and microwave in 30-second blasts, stirring in between, until melted and smooth, approximately 2 minutes total.)
  • Pour melted chocolate on top of cooled crackers. Use an offset spatula to spread chocolate smoothly over the surface of the toffee. Immediately sprinkle the crushed candy canes on top and sprinkle with a little sea salt.
  • Transfer the baking sheet to the refrigerator and chill for about an hour to set the chocolate.