Chocolate-Peppermint Saltine Bark

Are you ready for the tastiest, easiest and most impressive holiday gift??  This is the sort of recipe that will cause addictions.....which is why I included these in my gift baskets for clients.

But are you sure you're ready for this?  It's a game changer.  

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Start by lining a sheet tray with parchment paper, then arranging as many saltine crackers snugged tightly together (about 1 1/2 sleeves).  It's not super important, but I place the saltines upside down so that chocolate gets poured on the crackers' bottoms.  Make sense?

Next....and here's the big trick.  Go find Ghirardelli's melting wafers (they should be readily available in most places....my friend lives in the boonies of Oregon and found them at Walmart).  No tempering required.  I was told about these by one of my best friends who has worked in pastry at some major restaurants.  If she says use them, I use them.  Buy one 12 oz. bag of dark chocolate and one 12 oz. bag of white chocolate.  Separately melt them and add a little peppermint extract (I used this kind) to both.  About 1/2 teaspoon or so to each, I didn't measure.

With an off set spatula spread the melted dark chocolate evenly over all of the crackers.  Place in the fridge for 10 minutes, until hardened, then evenly spread the white chocolate over everything.  Sprinkle with fleur de sel and crushed candy canes (I crushed them in a food processor).  Place in fridge until chocolate is set.  Break into pieces.

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chocolate peppermint saltine bark

Chocolate-Peppermint Saltine Bark

  • 1 1/2 sleeves original Saltine crackers (as many that will fit onto an 18" x 13" sheet tray)
  • 12 oz. Ghirardelli Dark Chocolate Melting Wafers
  • 12 oz. Ghirardelli White Chocolate Melting Wafers
  • 1 teaspoon peppermint extract, divided
  • fleur de sel, to taste
  • crushed candy canes, to taste

Place a piece of parchment on an 18" x 13 sheet tray and fit as many Saltine crackers as possible on the tray.  Make sure they are snug.  Also, put the topsides down.

Following the directions on the package, separately melt the two chocolates.  Divide the peppermint extract between the two chocolates and mix until melted and extract is fully combined.

Using an off set spatula spread the melted dark chocolate evenly over all of the crackers.  Place in the fridge for 10 minutes, until hardened, then evenly spread the white chocolate over everything.  

Sprinkle with fleur de sel and crushed candy canes (I crushed them in a food processor).  Place in fridge until chocolate is set.  Break into pieces.

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