Last year, we made BUTTERSCOTCH PECAN TOFFEE CHRISTMAS CRACK, so this year, we changed things up a bit and made a Peppermint and Gingersnap version!
Ashby helped me one Sunday afternoon, and we made a huge batch that’s now in our freezer to be enjoyed on all season long. I may or may not have just had a piece with coffee about five minutes ago…
This stuff is simple to make and versatile too! Mix and match and go crazy with the Christmas Crack!
1 box of gingersnap cookies
1 cup of butter
1 cup of brown sugar (I love a light brown)
about 2 cups of peppermint crunch (typically on the chocolate chip aisle during the holidays)
about 2 cups of white chocolate chips
Preheat your oven to 400 degrees.
Line a baking sheet with parchment paper or spray it really well with a cooking spray so that the candy doesn’t stick. Next, lay out your gingersnap cookies in rows. I make them touch when I lay them out (they’ll move around while they’re baking), but I start them all in rows touching. Set aside.
In a small pot over medium-high heat, melt your butter and brown sugar together stirring constantly. Once everything is melted together and it’s come up to a rapid boil, keep stirring and allow it to boil about 4 minutes. The color will start to darken just a bit. After 4 minutes, remove it from heat and keep stirring another minute. Then, slowly pour this toffee mixture down over all of your cookies and then immediately pop the baking sheet in the oven. Bake 5 to 6 minutes. After that, remove the baking sheet from the oven and sprinkle your peppermint crunch down over the toffee covered cookies and then don’t touch it for five minutes. After five minutes, take a knife (or I used an offset spatula) and carefully spread the melted peppermint crunch over all of the cookies. Finally sprinkle your white chocolate chips down on top. Pop this in the refrigerator and allow to harden up (about 30 minutes). After that, remove from fridge and break into pieces. I store mine in a gallon-sized baggie in the fridge up to three weeks. This is so easy to pull out and enjoy all Christmas season. The peppermint crunch makes it super festive too!