Peppermint Saltine Toffee Bark Recipe (2024)

Lol. Right? Who ever has the room! Living in ME, I rely on the great (cold) outdoors/my patio table…

I've made a version of this for years, but instead of cooling the toffee and then making a topping, my recipe calls for scattering a bag of chocolate chips/chunks on top and putting it back in the oven for a few minutes, then carefully spreading. Much easier and fewer messy pots!

I have always puzzled over the direction to put a large cookie sheet, etc. in the refrigerator (or heaven help us, freezer). Do any of you city folks have the room in your refrigerator for that? Especially at holiday time when essential ingredients for special meals vie over precious space there? Any alternative for refrigerator cooling? I'd love some sage advice.

Well, here in Montana, I can put it on the back porch! At least as cold as the fridge every day, occasionally as cold as the freezer. As long as you are in a cool to cold area, a spot outside is plenty cold enough. Just watch out for critters. Fortunately for me, bears are now hibernating.

Melting the chocolate is extra bother. You can just drop it onto the toffee when you take it out of the oven and it will melt on its own

If the fridge is full, I put my cookie sheet in the outdoor BBQ, safe from critters and birds, but cold enough to harden.

We use our garage as a second fridge in the winter since it is always just as frigid as the outdoors here in MA. One Christmas our dog was misbehaving and I put him out in the garage (just for a few minutes!) as punishment. I forgot that I was storing the Christmas turkey leftovers out there. Those were his best 5 minutes of punishment ever. So if you use the outdoors for a fridge, make sure your candy is out of reach of pets and critters.

Sounds crazy, I know, but using saltines is a must! This is shockingly very tasty and it’s hard to stop snacking on the morsels!

Yes, this is a very old recipe (sans the peppermint) that I've had since the 80s! It is amazing what the basic saltine cracker does when mixed with melted butter and brown sugar!!! YUM!!

I used ritz crackers and milk chocolate (all they had at the corner store) and this worked great! To break without toffee and chocolate separating, freeze for an hour or so after refrigeration, and then turn upside down to break from toffee side. Some might still break apart, but much better turn out for me.

The table on our screened in porch is my go-to cooling spot during the winter.

Since I needed to make these gluten-free, I subbed the saltines with GF Matzoh. Turned out fantastic.

My family has begged me to never make this again because they can't stop eating it. Too bad for them. I will say that there is no substitute for real Saltines - I made them this time with a different brand and they just don't have the same crispness or texture. Also worth noting that it's impossible to find candy canes before or after the holidays - Starlite mints are an okay substitute but don't taste the same.

Astounding and so easy!! I added the more “powder like” of the candy cane straight into the chocolate while mixing and added the bigger chunks on top.

I made this every year for past 13 years with the same ratio of butter, brown sugar & saltines on a 13x18 pan, baked at 350 for 7 minutes. This year I used Melissa Clark’s recipe,which said to bake the saltine-toffee for 10-15 minutes, instead of the original one that was published in the NYT around 2010. At the 10 minute mark, smoke stated coming out of the oven and the smoke alarm went off. From now on, if there is a Melissa Clark “improvement” on a recipe I’m going use the original one.

Anybody ever tried using matzoh instead of saltines? I still have 5 pounds left from Passover.

Made this for this year’s holiday treat box. Next time I’ll scale back on the chocolate and make more caramel. It got lost under the thick layer of chocolate.

Wow! I couldn't find saltines in Australia so used Saladas (which are close enough) and followed to the letter. Everyone who tried it asked for the recipes! Amazing. I liked it better the second day and when it'd been out of the fridge for a few hours.

If this came in liquid form, I would inject it. Completely addictive, rave reviews from the cookie party participants. Forewarned is forearmed. Consume at your own risk.

Used this as a skeleton recipe for a last minute low effort group trip desert and I was so pleasantly surprised. I crushed up tortilla chips (what I had on hand) and mixed them into the butter and sugar mixer omitting the vanilla (didn’t have) and salt since the tortillas were already salty. Made my own chocolate with coco power, sugar, and coconut oil, and topped it with chopped up tropical trail mix. It was a total hit!

This stuff tastes incredible!! I can’t stop eating it. Regarding fridge space, you really only need the space for an hour or so, so I took some stuff out of the fridge (salad, condiments) while the toffee cooled.

Wondering what I did wrong…. While the result is tasty, I’m pretty sure my “caramel” didn’t set properly. When I poured it over the crackers, it ran under the crackers, creating a sticky under-layer, which never really firmed up enough. I put the whole tray in the freezer, so the chocolate layer (and chopped toasted pecans)went on well, after which I put the tray back in the freezer for 45 mins. When we took it out and broke off a piece to try, it tasted great, but the bottom was still soft.

I followed the recipe exactly, using the microwave method for melting chocolate. Delish and a big hit with the family. That said, next time I'd go with half as much chocolate. They were a little too think and super sweet for my taste.

Since I needed to make these gluten-free, I subbed the saltines with GF Matzoh. Turned out fantastic.

I hope you can't chill these down too fast. It's -4° here in Minnesota right now and they are chilling outside.

I have always had Christmas Cracker given to me in cookie boxes for Christmas over the years but have never made it myself; this was so delicious and easy! I used ritz crackers and just topped with sprinkles instead of candy canes. I have a small fridge so used two 9” x 11” pans and it worked out fine.

I tried just dropping the chocolate on and it didn’t melt adequately so became a bit of a mess trying to get it to spreadable temperature…was not attractive… so became the ‘family batch’! Better to melt the chocolate and spread for a more consistent look. One tray makes a lot and I did half candy cane/half toasted pecans. Great for gifts!