If you love channelling your creativity into festive activities like building gingerbread houses or decorating Christmas cookies, allow me to raise you a new one: Christmas cracker bark, or "Christmas crack" as it's been nicknamed. Like the name suggests, this Christmas chocolate bark includes salty crackers, and the end result in an irresistible snack that Buddy the Elf would definitely approve of. And, unlike other detailed-orientated holiday desserts, this doesn't require much time or effort, so when a sugar craving hits, you can satisfy it in no time.
Made with a lot of butter and sugar, this Christmas cracker bark is a fun, toffee-flavoured spin on peppermint bark, another timeless classic. No expertise is necessary, but you'll need to keep a watchful eye throughout the boiling process as you'll run the risk of burning the toffee mixture if left over the heat for too long. As for the decorative toppings, this is where the fun and creativity happens. My favourite way to balance out this sweet and salty treat is with a heavy pile of marshmallows, but with toppings like sprinkles, crushed nuts, and even hard candies like peppermint and M&M's, you really can't go wrong. So what are you waiting for? Throw on your apron, preheat the oven, and let's get baking!
I recommend using square crackers, as the circular crackers made cutting the bark more difficult and messy.
- 40 Ritz crackers
250 grams of butter
220 grams packed brown sugar
320 grams semisweet chocolate chips
180 grams cup holiday sprinkles or other toppings of your choosing
Cooking spray or butter
- Preheat oven to 200 degrees (or gas mark 6). Line a baking sheet with foil and coat with cooking spray or butter; you can also use a nonstick silicone baking mat. Place crackers in a single layer on the baking sheet.
- In a medium saucepan, heat the butter and brown sugar over medium heat and bring to a boil. Boil for three minutes.
- Pour the brown sugar mixture over the crackers and spread evenly with a spatula until all are coated.
- Place the sheet pan in the oven and bake for 3-5 minutes, or until bubbling.
- Remove the pan from the oven and immediately sprinkle chocolate chips all over. Place the pan back in the oven for another 2-3 minutes to melt the chocolate. Remove from the oven and carefully spread the chocolate evenly over the top.
- Decorate with sprinkles or other toppings like marshmallows, peppermint, or sliced almonds. Let the toffee sit until completely cooled, either at room temperature or refrigerate for up to three days prior to serving.
- Cut into pieces and enjoy!
- 15 servings
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes
- Total Time
- 14 minutes, 59 seconds