New This Month

Chocolate-Peppermint Crunch


It doesn't get much easier than this minty holiday-square recipe from TV chef Nikki Elkins, which takes just minutes to prepare.

  • Yield: Makes 28 squares

Photography: Rob Tannenbaum

Source: The Martha Stewart Show


  • 14 chocolate graham crackers
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 3/4 cup light brown sugar
  • 1/4 teaspoon coarse salt
  • 30 milk chocolate peppermint-bark squares (12.45 ounces total), chopped


  1. Preheat oven to 350 degrees. Line a rimmed baking sheet with a nonstick baking mat or parchment paper. Place graham crackers, sugared-side down, in a single layer on baking sheet with edges touching; set aside.

  2. Place butter, sugar, and salt in a small saucepan; bring to a boil over medium-high heat, stirring to dissolve sugar and salt. Reduce heat and cook at a rapid simmer until mixture reduces and is bubbly and syrupy, about 2 minutes. Pour over graham crackers, using an offset spatula to spread if necessary.

  3. Transfer to oven and bake until bubbling, about 8 minutes. Remove from oven, let cool 3 to 4 minutes, and sprinkle with chopped chocolate. Let cool completely; refrigerate briefly if necessary to set chocolate. Break into pieces and serve.

Cook's Notes

Peppermint crunch may be stored in an airtight container for up to 5 days.

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