This chocolate cookie peppermint cracker candy is the definition of easy holiday magic. It comes together fast and delivers big flavor with minimal effort. If you need a last minute dessert or edible gift, this one always saves the day.
First, it starts with simple pantry staples. Graham crackers create the perfect crisp base. Then comes a quick buttery caramel that bubbles into every crack. Because of this, each bite has that irresistible sweet and salty snap.
Next, the white chocolate melts into a smooth, creamy layer. It spreads easily over the warm caramel, which makes the process feel almost effortless. Even better, there is no fancy technique involved. You simply let the heat do the work.
What really makes this candy shine is the topping. Mint chocolate sandwich cookies add crunch and richness. Meanwhile, crushed peppermint candies bring freshness and sparkle. Together, they create that classic holiday flavor everyone expects and loves.
This recipe is also wonderfully flexible. You can swap the toppings to suit your mood or pantry. Try chopped pretzels for extra salt. Use dark chocolate if you want deeper flavor. Add toasted nuts for more crunch. No matter what, the base stays foolproof.
Another reason I love this recipe is how well it fits into busy schedules. You can make it ahead and store it until needed. It also travels beautifully, which makes it ideal for gifting. Wrapped in parchment and tied with ribbon, it feels thoughtful and festive.
When it comes time to serve, breaking it into irregular pieces keeps it casual and inviting. It feels homemade in the best way. Each piece looks a little different, which somehow makes it more special.
This is the kind of treat people keep sneaking back to. It disappears fast at parties and gatherings. Most importantly, it brings that joyful holiday energy with every bite.
If you are looking for a quick comfort food dessert with seasonal flavors, this is it. Sweet, crunchy, minty, and completely addictive. Save this recipe and keep it in your holiday rotation year after year.
Chocolate cookie peppermint cracker candy
Equipment
- Saucepan
- 15 x 10 inch baking pan
- wire rack
- Spatula
Ingredients
- 12 graham cracker cookies
- ½ cup unsalted butter 113g
- ⅓ cup packed brown sugar 67g
- 1 tsp vanilla extract
- 2 cups white chocolate baking chips 340g
- ½ cup mint chocolate sandwich cookies broken into pieces (70g)
- ¼ cup crushed peppermint candies 40g
Instructions
- Preheat the oven to 400ºF / 200ºC degrees. Line a 15 x 10 inch baking pan with foil, leaving an overhang on all sides. Spray the foil lightly with non stick cooking spray.
- Cover the foil completely with graham crackers, breaking them as needed to fill any gaps.
- Add the butter and brown sugar to a saucepan. Bring to a gentle boil without stirring until the butter has fully melted and the mixture is bubbling.
- Remove from the heat and stir in the vanilla extract. Carefully drizzle the caramel evenly over the crackers.
- Bake for 8 to 10 minutes until bubbling. The caramel will spread and fill any gaps during baking.
- Remove from the oven and place the pan on a wire rack. Sprinkle the white chocolate chips evenly over the hot caramel. Let sit for 5 minutes until softened.
- Spread the melted chocolate into an even layer. Top with the broken sandwich cookies and crushed peppermint candies.
- Allow to cool completely, then refrigerate until set. Use the foil to lift from the pan and break into irregular pieces. Store at room temperature.
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