Saltines, brown sugar, butter, chocolate chips, and a splash of peppermint extract is all you need for this classic Christmas recipe to have a slight peppermint twist.

Some call this recipe Christmas ‘Crack’ but others call it Fool’s Toffee, Christmas Cracker Candy, and even Saltine Toffee. (We call it cracker candy)

No matter what you call it, I go into ingredients and step by step instructions on how to create a peppermint version of this Christmas candy treat.

Peppermint Christmas ‘Crack’ or Saltine Toffee | Saltines with Chocolate and Peppermint

Tools you Need:

Cookie Sheet Pan (a smaller 16 x 12 one works perfectly)
Parchment Paper or Aluminum foil
Small saucepan
Double boiler (saucepan with a bowl on top) for the chocolate

Ingredients:

1 sleeve of Saltines, plus two more to make an even rectangle
1 cup brown sugar
1 cup (2 sticks) butter
1 bag of chocolate chips (any flavor, or color)
1 tablespoon avocado oil (or any neutral oil, to make the chocolate shiny and glossy)
1/4 teaspoon peppermint extract
Toppings (optional): crushed candy canes, sprinkles, crushed cookies, marshmallows, nuts, whatever you can think of

Instructions:

This recipe goes fast, so pulling out your ingredients and preparing your saucepans helps.

Preheat oven to 350 degrees F
Place parchment paper down on the sheet pan and neatly line up the saltines on the sheet pan in a rectangle.
Toast the saltines in the oven for about 3-5 minutes until you see a deeper golden color on them.
During that time, in a small saucepan on medium-low, melt the butter and brown sugar until bubbling. Stirring frequently.
At the same time, in a double boiler on medium-low heat, melt the bag of chocolate chips and oil. The oil makes the chocolate shiny and professional looking, so don’t skip.
Once crackers are toasted, pull them out of the oven and pour the brown sugar/butter mixture (toffee) on top of the crackers. Spread evenly.
Place the sheet pan back into the oven for another 2-3 minutes until toffee is bubbling all over.
Once the pan is back in the oven the second time the chocolate should be well melted. Take the chocolate off the heat and stir in peppermint extract. Don’t’ go overboard with the peppermint; we are not making toothpaste here.
Once the second bake is done, toffee should be bubbly all over. Pull out of the oven and pour melted chocolate on top of toffee/crackers. Spread evenly.
While the chocolate is still warm add your toppings.
Allow to cool completely. I let it cool at room temperature for an hour or so before putting in the fridge. This way all the layers cool at the same time and avoid any separation. You can also let it cool at room temperature for several hours or overnight.
Break apart or cut with a sharp knife, enjoy!