Chocolate Peppermint Toffee Recipe for the Holidays

Share this post or pin it for later!

With the holidays around the corner, there’s no better time to start baking and making your favorite holiday treats. I wanted to mix things up by making homemade chocolate peppermint toffee—it doesn’t have to be December to start baking.

You can eat this by itself or you can use it to top off any of your favorite holiday desserts or drinks! The peppermint toffee almost reminds me of peppermint bark—I love me some toffee crunch.

Who doesn’t love the holiday season?! Nothing makes me happier than eggnog, Christmas cookies, pie, and all the classic desserts—they’re all like Christmas crack for me.

Try this super easy and super delicious toffee recipe that will be the star this holiday season. Bring on the baking sheet and crushed candy canes and let’s get baking!

Chocolate Peppermint Toffee Recipe

peppermint toffee
Photo by Erica Garlieb


40 saltine crackers

1 cup of unsalted butter (2 sticks)

1 cup of brown sugar

2 cups of chocolate chips (milk or dark)

10 candy canes (crushed)


Preheat oven to 400 degrees.

Line a large jelly roll pan or cookie sheet with parchment paper and spray with non-stick cooking spray.

Arrange a single layer of saltine crackers on the pan. Be sure to make sure the crackers are touching—get as many crackers in the layer.

In a saucepan, melt the butter and brown sugar over medium heat, stirring to combine. Once it boils, stop stirring and let it continue to boil for three more minutes (stirring the toffee after boiling can cause crystallization aka gritty toffee).

Remove the sugar mixture and carefully pour the mixture evenly over the saltine crackers.

Bake pan for 10 minutes.

Remove pan from the oven and immediately sprinkle with chocolate chips. Let them sit for a few minutes to melt, then spread the chocolate with a spatula (if it doesn’t easily melt, return the pan to the oven for 30-60 seconds).

Sprinkle melted chocolate topped with the crushed candy cane and let cool completely. Then, put it in the fridge or freezer to set.

Remove from the fridge or freezer and pull toffee up out of the pan. Peel the parchment off the back and use a sharp knife to cut it into pieces.

peppermint toffee

A Few Recipe Notes:

Feel free to use whatever non-stick spray you’d like (I prefer coconut oil spray).

You can also make graham cracker toffee instead of saltine cracker toffee. Some people prefer graham crackers over crackers (saltine).

You can store the leftover toffee by sealing it in an airtight container in the pantry for 1 – 2 weeks or freeze it for 2 months.

This image has an empty alt attribute; its file name is Lindsay-Kinder.png

Recipe by guest contributor Lindsay Kinder, of Food La La, your go-to for the hows, whats, and whys of cooking healthy, but delicious food!

Love this recipe? Be sure to explore and try out my other recipes here.

Homemade Sweet and Salty Popcorn: Three Ways
Best Chai Tea: A Homemade Recipe

Pumpkin Bread with Streusel
How to Make Flower Ice Cubes


What’s the difference between caramel and toffee?

Caramel and toffee may taste the same, however, caramel is cooked at a lower temperature to make it more malleable while toffee is cooked at a higher temperature to make it crunchy.

Why is my toffee grainy?

Toffee will become grainy due to crystallization. This is caused by the sugar crystal that forms on the sides that get stirred down into the syrup.

Can toffee go bad?

Yes, toffee can go bad after 2 months.

Leave a Reply

Your email address will not be published. Required fields are marked *

- powered by chlo├ędigital