Andes Chocolate Crack Bark

This Andes mint chocolate Christmas bark recipe is taking over the holidays! Also known as "crack bark", these chocolate graham crackers are covered in toffee, melted chocolate, and topped with crushed peppermints and Andes mint chocolate.

My daughters and I would make this often when they were little. This and the M&M's white chocolate toffee bark were a favorite before Christmas!

Why You'll Love This Recipe

• Quick & Easy (ready in about 20 minutes)
• Minimal Ingredients, big flavor
• Perfect make-ahead holiday treat
• Kid-friendly & crowd-approved
• Great for gifting or cookie trays

  Ingredients                                      

• chocolate graham crackers
• salted butter, cubed
• brown sugar
• vanilla extract
• salt
• semi-sweet chocolate chips (or use dark chocolate chips or milk chocolate chips)
• Andes mint
• peppermints (use soft or hard peppermints)
• optional: festive snowflakes or holiday sprinkles

  Instructions

It takes just a few steps for these Christmas crack bark cookies to come together!

1: Prep & Make the toffee

• Line a baking sheet with parchment paper and arrange the chocolate graham crackers in a single layer.
• In a saucepan, melt butter, brown sugar, vanilla, and salt over medium heat.
• Stir occasionally until the mixture becomes thick, bubbly, and frothy (about 10-12 minutes).
• Quickly pour the hot toffee over the crackers and spread evenly before it begins to harden.

2: add the chocolate & bake

• Immediately top the hot toffee layer with chocolate chips and about ¾ of the Andes mints.
• Let sit for 1-2 minutes, or place in a 325°F oven for 2 minutes to help the chocolate soften.
• Once melted, spread the chocolate evenly over the top for a smooth layer.

3: Decorate & Cool

• Sprinkle with the remaining chopped Andes mints, crushed peppermints, and festive sprinkles.
• Let the bark cool at room temperature for 1-2 hours, or until fully set.
• Once hardened, break into pieces and enjoy your holiday treat!

Tips For Success

• Work fast! Toffee hardens quickly - have your graham crackers ready before starting.
• Brown sugar gives a richer flavor, but white sugar works in a pinch.
• Mint too strong? Reduce Andes by half and increase the chocolate chips.
• No chocolate grahams? Regular ones work fine - just add extra chocolate chips.
• Crush peppermint in a food processor use place it into a heavy-duty gallon-sized ziploc bag, and crush with a rolling pin.
• Want a sweet and salty spin? Replace graham crackers with saltines for a classic saltine toffee bark recipe.
• Store in an airtight container at room temperature for up to one week.

This Andes mint chocolate toffee bark recipe is perfect for Christmas party cookie exchanges or a weekend cooking activity with the familia!

Want more holiday sweet treats?

Author: Neyssa Jump

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5 from 1 vote

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Andes Mint Chocolate Crack Bark

This easy-to-make Christmas "crack" bark is a toffee and graham cracker spin on cookies, that's perfect for cookie exchanges!

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Cooling Time 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Equipment

• oven

Ingredients

 

• ▢ 1 ½ sleves chocolate graham crackers
• ▢ 1 cup butter (cubed)
• ▢ 1 cup brown sugar
• ▢ ½ teaspoon vanilla extract
• ▢ ¼ teaspoon salt
• ▢ 1 ½ cups semi-sweet chocolate chips
• ▢ 1 pack Andes chocolates (reserve ¼ of package roughly chopped)
• ▢ 6 peppermints (crushed)

Instructions

Cook ModePrevent your screen from going dark

• Line a baking sheet with parchment paper.
• Lay a single layer of graham crackers out on onto the prepared baking sheet, feel free to cut crackers in half to fit into tight corners.
• In a medium saucepan, combine butter, sugar, vanilla and salt. Cook over medium heat, whisking constantly, until butter has melted and mixture is light brown in color, about 10-15 minutes.
• Immediately spread the hot mixture evenly over the graham crackers. Sprinkle with chocolate chips and ½ of the package of Andes. Let sit for 1-2 minutes. After 1-2 minutes, spread the chocolate in an even layer until smooth. Sprinkle with remaining chopped Andes and peppermints.
• Let cool about an hour. Break into pieces and serve.

Nutrition

Serving: 1serving | Calories: 260kcal | Carbohydrates: 24g | Protein: 1g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 134mg | Potassium: 118mg | Fiber: 1g | Sugar: 21g | Vitamin A: 363IU | Calcium: 25mg | Iron: 1mg

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