Peppermint Cracker Candy

Preheat your oven to 400ºF. Prepare a baking sheet with parchment paper. Line the cracker rounds in a single layer, salt side up. The crackers should be touching, side-by-side. If you need to overlap some crackers to make it fit, that is okay.

In a pot, melt the butter and sugar on medium heat while stirring constantly. Bring it to a boil and lower the heat to allow it to simmer for another 2 minutes.

Carefully, evenly pour the toffee over the crackers.

Bake for 5 minutes. Turn off the oven.

Remove it from the oven and quickly sprinkle the chocolate chips over the crackers. Place the baking sheet back in the oven for 2 minutes. The residual heat from the oven will allow the chocolate to melt. Remove the pan from the oven.

Working quickly, use a spatula to evenly spread the chocolate. Sprinkle crushed candy cane over the melted chocolate.

Let it cool completely at room temperature or chill it in the fridge to speed the process up.

Cut into squares and enjoy! They can last up to 2 weeks when stored in an airtight container.

*Pro tip: I like to save those little silica bead packets from those seaweed packs and add them to the airtight container when storing. It prevents them from going stale!