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–+ servings
White countertop with a dark metal cooling rack with crack candy resting on a red napkin, crushed peppermint scarred on the counter and a red tin pail lined with white tissue full of the crack candy.
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5 from 2 votes

Crack Candy

A handful of ingredients and 15 minutes are all it takes to make the most delicious Crack Candy(with peppermint) for the holidays to share.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Dessert
Cuisine: American
Keyword: christmas bark, christmas crack, christmas toffee, easy christmas candy, holiday candy, holiday treats, peppermint bark
Servings: 12 servings
Calories: 501kcal
Author: Nosheen Babar

Ingredients

  • 40 saltine crackers
  • 1 cup brown sugar (see notes)
  • 1 cup salted butter
  • 2 cups semi sweet chocolate chips
  • ½ tsp Tahitian vanilla sea salt (see notes)
  • ¼ cup Mints (see notes)
  • nonstick spray

Instructions

  • Preheat your oven to 350 degrees.
  • Line a jelly roll pan or cookie sheet with foil and spray with nonstick spray. (see notes)
  • Lay out the crackers evenly, with no overlapping, just all the edges touching in the pan.
  • Melt the butter and brown sugar in a saucepan and bring it to a boil.
  • Cook the mixture for exactly 3 minutes using a timer. (see notes)
  • Pour it over the crackers and spread evenly.
  • Bake in the preheated oven for 5 minutes.
  • Use this time to place the mints in a sealed Ziploc bag and crush them using a rolling pin. Set aside for later.
  • When you pull the baking sheet out of the oven, sprinkle the chocolate chips in an even layer over the hot toffee.
  • As soon as the chips become glossy, start spreading them using a wide spatula.
  • Sprinkle the crushed mints over the chocolate quickly before it hardens.
  • Chill in the freezer for 2 hours before breaking into pieces.

Notes

Brown sugar - I like to use dark brown sugar for my toffee, but light brown works too.
Tahitian vanilla sea salt - I like to use this as both the sea salt and the vanilla add a depth of flavor to the candy. If you can't source this, add a ¼ teaspoon of vanilla to the toffee as it cooks and sprinkle plain sea salt over the chocolate after you've spread it.
Mints - Any type of red and white striped mints work, small candies or candy canes.
Jelly roll pan - Nonstick foil is great if you can get some; it helps eliminate a step. A jelly roll plan works best due to its raised sides, but a cookie sheet will suffice if you don't have one.
Boiling the toffee - Overcooking the butter and sugar will lead to a burnt taste, and undercooking it will lead to toffee that isn't brittle enough, so this step is the most crucial.

Nutrition

Serving: 1g | Calories: 501kcal | Carbohydrates: 49g | Protein: 4g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 324mg | Potassium: 268mg | Fiber: 4g | Sugar: 35g | Vitamin A: 493IU | Calcium: 47mg | Iron: 3mg