Yields:
10 – 12 serving(s)
I love delivering plates of assorted Christmas treats to friends during the holidays. Maybe not neighbors because I don’t have any out here on the ranch, but definitely friends! These homemade food gifts always include some sort of Christmas bark like this one. If you’ve never made candy bark, you’re in for a treat because it is the easiest homemade Christmas candy there is. Plus, it stays fresh for days so you can make it one day and deliver it the next.
The base for this bark is club crackers, which might sound odd, but it totally works. The salty, buttery crackers get covered in bubbling caramel and become something similar to toffee. Then the whole thing is blanketed in rich white chocolate which acts like glue for the Christmas sprinkles and peppermints. The best thing about bark is you can customize it to add what you like. You could add red and green M&Ms or chopped nuts to this batch, or you could completely change up the toppings for a totally different holiday!
Can you freeze Christmas bark?
Yes! Once the bark has cooled completely and is solid, break it into pieces, then place it in an airtight container or zip-top plastic bag. You may want to separate layers with a piece of parchment paper to keep pieces from sticking to each other. Christmas bark can be frozen for up to three months. Let it thaw at room temperature before serving.
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IngredientsSee Nutritional Information
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sleeves club-style crackers (from a 13.7-oz. box, about 52 crackers), plus more as needed
3/4 cup
(1 1/2 sticks) salted butter
1 cup
packed light brown sugar
1 tsp.
vanilla bean paste or vanilla extract
Pinch of kosher salt
3 cups
white chocolate chips (about 18 oz.)
1/2 cup
crushed peppermint candies
3 Tbsp.
Christmas sprinkles
Step 1Preheat the oven to 350°F. Line a half sheet pan (18-by-13 inches) with foil and lay out the crackers in a single layer, as close together as you can get them. Step 2In a medium saucepan, combine the butter, brown sugar, vanilla, and salt over medium-high heat. Stir to melt and bring to a boil. Let cook, stirring occasionally, until the sugar mixture begins to foam and thicken slightly, 2 to 3 minutes. Remove the saucepan from the heat and immediately pour the mixture over the crackers, covering as much of the crackers as possible. Step 3Transfer the sheet pan to the oven and bake until the sugar mixture is bubbly and deep golden brown, 12 to 14 minutes. Immediately sprinkle the white chocolate chips all over the top and let it sit to melt, about 3 minutes. Use an offset spatula or the back of a spoon to spread the white chocolate to the edges of the crackers, covering the toffee. Immediately sprinkle with the peppermint candies and sprinkles. Step 4Let the bark cool completely, about 2 hours at room temperature or 30 minutes in the refrigerator, before cutting or breaking it into smaller pieces.
Tip: Store Christmas bark in an airtight container at room temperature for up to five days.
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