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White Chocolate Peppermint Cracker Toffee

Peppermint White Chocolate Cracker Toffee

Calories 5235kcal


  • 12 Ritz crackers enough to cover the bottom of your chosen pan
  • 1 cup butter
  • 1 cup brown sugar
  • 1 cup white chocolate chips or white candy melts
  • 10 Peppermint Candies
  • Red sprinkles optional


  • Preheat the oven to 350F.
  • Place the butter and brown sugar in a medium-sized saucepan over medium heat and melt.
  • Avoid the urge to stir it too much, as that can separate the caramel.
  • Meanwhile, line a baking tray and cover the bottom with saltine crackers (or Ritz crackers - my favourite!)
  • Bring the caramel to 250F if you have a candy thermometer, or to about this colour - it should be a consistent texture with no standing butter.
  • Pour the caramel over the crackers and spread to the edges with an offset spatula.
  • Place the tray in the oven for 5 minutes until the caramel has formed a hard candy with the crackers.
  • Sprinkle enough white candy melts or chocolate chips over the toffee to cover it completely, and then melt in the microwave in 30-45 second bursts. Spread with an offset spatula to cover.
  • Place the peppermint candies in a small bag and smash with a mallet or rolling pin.
  • Sprinkle the crushed peppermints over the melted chocolate while it is still wet and then add on sprinkles, if using.
  • Place the whole thing in the fridge and allow to set at least one hour.



Calories: 5235kcal | Carbohydrates: 692g | Protein: 24g | Fat: 279g | Saturated Fat: 170g | Polyunsaturated Fat: 81g | Trans Fat: 8g | Cholesterol: 528mg | Sodium: 709mg | Sugar: 594g