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stack of peppermint saltine toffee bark

Peppermint Saltine Toffee Bark

Also known as Christmas Crack is a simple salty sweet treat that is down right addicting. Saltine crackers coated with caramel and chocolate and topped with minty candies to bring in the Christmas flavor. After on bite you won’t be able to put them down
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 15 servings
Calories: 338kcal


  • 40 saltine crackers
  • 1 cup butter 2 sticks
  • 1 cup brown sugar packed
  • cups semi-sweet chocolate chips
  • ¾ cup Andes Crème de Menthe Thins roughly chopped
  • ¾ cup peppermint candy finely chopped


  • Preheat oven to 300°F. Line a 15” x 10” x 1” pan with parchment paper or a silicone mat. Line up crackers in a single layer in rows on foil and set aside.
  • Meanwhile, melt butter and brown sugar in a medium saucepan. Bring to a boil and boil for 2 to 3 minutes (270 to 290 degrees if using a candy thermometer). Immediately pour over crackers and spread evenly with a spatula.
  • Bake 5 minutes or until the candy hardens (300 to 310 degrees if using a candy thermometer). Remove from oven.
  • Meanwhile, melt the chocolate chips in the microwave in 30-second increments at 50% power until melted. Spread over hardened caramel.
  • Sprinkle candy (chopped Andes and Peppermints) evenly over the top and press into the chocolate using a spatula.
  • Let cool in the freezer for 25 minutes then break into pieces and serve.
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Calories: 338kcal | Carbohydrates: 38g | Protein: 2g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 231mg | Potassium: 153mg | Fiber: 2g | Sugar: 27g | Vitamin A: 646IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg


Parchment Paper
Sheet Pan
Aluminum Foil
Medium saucepan
Candy Thermometer

*Nutrition information is a rough estimate.

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