Galletas saladas con corteza de menta, toffee y capas de chocolate

Ingredientes

• 54 Ritz crackers (snowflake kind for Christmas)
• 1 cup salted butter
• 1 cup light brown sugar, packed
• 1 tsp vanilla extract
• 16 oz. chopped dark chocolate (60%, Ghirardelli recommended)
• 16 oz. chopped high quality white chocolate (Lindt recommended)
• 1/2–1 tsp peppermint extract
• 1/4 cup crushed candy canes

Preparación

1. 1

   Prepare Base Layer: Arrange 54 Ritz crackers in a single layer on a large rimmed baking sheet, ensuring they fit snugly without overlapping.

2. 2

   Make Toffee Sauce: In a medium saucepan, melt 1 cup of salted butter over medium heat. Stir in 1 cup light brown sugar and cook while stirring constantly until the mixture is bubbly and thickened, about 5 minutes. Remove from heat and stir in 1 tsp vanilla extract.

3. 3

   Pour Toffee over Crackers: Immediately pour the hot toffee sauce evenly over the crackers, spreading gently if needed to cover all crackers.

4. 4

   Bake Toffee Layer: Place the baking sheet in a preheated oven at 350°F (175°C) for about 5 minutes or until toffee is bubbly and bubbling.

5. 5

   Cool Slightly: Remove the baking sheet from the oven and let the toffee and cracker base cool for about 15 minutes to set slightly.

6. 6

   Melt Dark Chocolate: In a double boiler or microwave in short bursts, melt 16 oz. chopped dark chocolate until smooth.

7. 7

   Spread Dark Chocolate: Quickly spread the melted dark chocolate evenly over the toffee layer in the baking sheet using an offset spatula or back of a spoon.

8. 8

   Chill Dark Chocolate Layer: Place the baking sheet in the refrigerator for 10-15 minutes to set the dark chocolate layer.

9. 9

   Melt White Chocolate with Peppermint: Melt 16 oz. chopped high quality white chocolate in a double boiler or microwave. Stir in 1/2 to 1 tsp peppermint extract until fully incorporated.

10. 10

    Spread White Chocolate: Quickly spread the melted white chocolate and peppermint mixture evenly over the chilled dark chocolate layer.

11. 11

    Add Topping: Sprinkle 1/4 cup crushed candy canes evenly over the white chocolate layer before it sets.

12. 12

    Final Chill and Set: Refrigerate the entire tray for at least 30 minutes or until all chocolate layers are completely firm.

13. 13

    Break and Serve: Once fully set, break the peppermint bark crackers into uneven pieces and serve or store in an airtight container.