Saltine Peppermint Bark Recipe

Saltine Peppermint Bark

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A surprisingly affordable ingredient makes this minty candy even better.

Nicole Hopper

Published on December 16, 2022

Saltine Peppermint Bark — Photo:
Victor Protasio; Food Styling: Ruth Blackburn; Prop Styling: Missie Neville Crawford

Active Time:

30 mins

Chill Time:

1 hr

Total Time:

1 hr 35 mins

Servings:

Saltine crackers are always stashed in a Southern pantry. That's because they can go from a chili side to appetizer with the flick of a buttery whisk. These classic Butter-Baked Saltines are proof of that.

But this dessert option gives the crackers a sweet upgrade, and it's the perfect addition to holiday dessert spreads, break room treats, or cookie tins. And while it make look impressive, the hardest part is melting the chocolate.

Speaking of melting chocolate, we know you'd be tempted to shortcut the process by melting the chocolates in the microwave. We recommend it all the time, to be fair. But this is one instance where we think melting over a saucepan of boiling water is the right move. This way, the chocolate melts evenly and smoothly, which will make spreading it across the base of saltine crackers (and other chocolate layers) much easier—and the end results will reflect that with glossy perfection.

This Saltine Peppermint Bark is just the beginning of the bark-making adventures you can have once you learn the technique. Next time, try chopped nuts or dried fruits. Looking for some bark inspiration? Try this Ambrosia Bark.

Ingredients

50 saltine crackers (from 1 [16-oz.] pkg.)
2 (11-oz.) pkg. white chocolate chips (about 3 1/3 cups)
2 (10-oz.) pkg. 65% cacao bittersweet chocolate chips (about 3 1/3 cups)
12 peppermint candy canes or 30 hard peppermint candies
3/4 tsp. peppermint extract
Flaky sea salt

Directions

Line a 13- x 18-inch rimmed baking sheet with aluminum foil. Arrange crackers in a single layer on prepared baking sheet without overlapping; cut crackers to fit into any gaps as needed. Place white chocolate chips in a medium-size heatproof bowl; place bittersweet chocolate chips in a separate medium-size heatproof bowl. Place candy canes in a large heavy-duty ziplock plastic bag; seal bag, and use a rolling pin or meat mallet to crush candy into small pieces. Set aside.
Fill a medium saucepan with water to a depth of 1 inch. Bring to a simmer over medium-high; reduce heat to low so water is barely simmering. Place bowl of white chocolate chips over saucepan, making sure bottom of bowl does not touch water. Heat, stirring occasionally, until chips are melted and smooth, about 8 minutes. Remove bowl from heat; stir in peppermint extract.
Pour melted white chocolate evenly over crackers. Using the back of a spoon, spread in an even layer. Gently tap baking sheet on countertop to even out surface. Chill until starting to set, about 10 minutes.
Place bowl of bittersweet chocolate chips over simmering water, making sure bottom of bowl does not touch water. Heat, stirring occasionally, until chips are melted and smooth, about 5 minutes.
Remove bowl from heat; pour melted bittersweet chocolate over hardened white chocolate layer, spreading evenly. Gently tap baking sheet on countertop to even out surface. Let stand 5 minutes. Sprinkle with crushed candy and sea salt.
Chill, uncovered, until completely firm, at least 1 hour or up to 24 hours. Break bark into large (about 3-inch) pieces. Store in an airtight container in refrigerator up to 1 week.

Saltine Peppermint Bark

Ingredients

Directions

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