This is not your average peppermint bark. This is crack. Wait. What?
I always made my peppermint bark very thick, until I met my awesome neighbors Greg and Kari. Greg’s mom always made peppermint bark very very thin. Oh, and she called it Christmas crack.
“Crack” because it’s so addicting. Funny true story. Last week I was smashing some peppermints and my husband said, “oooh, is that crack?” My high school son was standing behind us and said, “mom, dad? what???”
Isn’t it funny how you get to calling something by a name, but once you have kids it might make you reconsider? Kind of like this white trash candy.
Back to the crack. I decided to add a little pizzazz to my crack this year by make three different flavors. Bonus for all of you, THREE recipes today! The first is traditional peppermint. The second is peanut butter pretzel. And the third is toffee, think Heath bar in crack form. Remember, the key to crack is spreading it very very thin! Enjoy!!
For the Peppermint Crack:
- 16oz white chocolate
- 5 candy canes, crushed
For the Peanut Butter Pretzel Crack:
- 16oz white chocolate
- 1/4 cup creamy peanut butter
- 1 cup pretzels, crushed
For the Toffee Crack:
- 16oz milk chocolate
- 1 cup toffee bits (like Heath bars, crushed or Bit O Brickle)
- For the Peppermint Crack: Melt chocolate in small saucepan on low heat. Stir constantly until smooth. Remove from heat and fold in crushed candy canes. Lay out a piece of wax paper. The key to making it how I enjoy it is to spread VERY thin. Using a spatula, keep spreading until you can see the wax paper. Let dry and then break into pieces. Store covered in ziploc container.
- For the Peanut Butter Pretzel Crack: In small saucepan, melt white chocolate and peanut butter together on low heat. Stir constantly until smooth. Remove from heat and fold in crushed pretzels. Spread on parchment paper until very thin. Keep using a knife and spreading until the paper is able to be seen. The thinner the better! Allow to set. Break into bite sized pieces and store in ziploc bag. Enjoy!
- For the Toffee Crack: Melt milk chocolate in small saucepan on low. Stir constantly until smooth. Remove from heat. Fold in crushed toffee. Spread VERY thin on parchment paper, using a knife to keep spreading until it won’t spread any further. Allow to set. Break into bite sized pieces. Store in ziploc bag. Enjoy!