The first time I made these Peppermint Bark Graham Crackers, my entire kitchen smelled like the holidays wrapped in chocolate and peppermint. I remember standing over the counter with crushed peppermint sticking to my fingers and the melted chocolate swirling so beautifully that I almost didn’t want to stop stirring. Every bite feels like the perfect mix of crunch, cool peppermint, and creamy chocolate layers. This recipe instantly became one of my Christmas go-tos because it gives me that warm, festive feeling without a lot of fuss.
Why You’ll Love This Recipe
You’ll love this recipe because it takes everything comforting about classic peppermint bark but makes it easier, sturdier, and more fun by pairing it with graham crackers. You don’t have to fuss with tempering chocolate or worrying about cracking layers, and every piece comes out beautifully festive. Plus, the combination of rich milk chocolate, smooth white chocolate, and peppermint crunch gives you that perfect holiday treat that tastes like you bought it from a high-end candy shop but made it in minutes.
Ingredients
- 2 sleeves graham crackers
- 20 oz white melting chocolate
- 20 oz milk chocolate melting wafers
- 1/2 cup crushed peppermint candies
When it comes to ingredients, I like using melting chocolate because it gives that perfectly smooth, glossy finish. You can swap the milk chocolate for semi-sweet if you prefer a deeper flavor, and you can use peppermint candy canes or peppermint discs—both crush beautifully. The graham crackers act as the perfect base because they stay crisp under the chocolate layers, and they never get soggy. Just make sure you crush the peppermint into small pieces but not dust—tiny shards give the best texture.
Equipment Needed
- Baking sheet
- Parchment paper
- Microwave-safe bowls
- Rubber spatula
- Spoon for sprinkling peppermint
- Small rolling pin or mallet for crushing candies
- Sharp knife for cutting
I love lining my baking sheet with parchment paper because it prevents sticking and lets me lift the entire slab right off. Melting chocolate in a microwave-safe bowl is my favorite method because it’s fast, but you can absolutely use a double boiler if you’re more comfortable with that. Crushing peppermint inside a zip-top bag keeps the mess under control. A sharp knife is all you need to cut the crackers into neat squares, though you can break them by hand if you want a more rustic look.
Step-by-Step Instructions
I always start by lining a baking sheet with parchment paper and laying out the graham crackers in a single, tight layer. I try to push them as close together as possible so the chocolate doesn’t seep between the cracks too much. When the graham crackers are aligned nicely, the final product looks so polished. Then I melt the milk chocolate first, working in short bursts in the microwave, stirring often until everything is silky smooth.(See the next page below to continue…)