I've been looking at the Peppermint Bark recipes on Pinterest, and wasn't able to find exactly what I was looking for. I wanted something similar to the Toffee Bark recipes, with a crisp crust, a gooey layer, topped with white chocolate and peppermint candy.
Using the Toffee Bark recipe as a base, I came up with this rendition, which includes all of the above, and is just as easy to put together.
1 1/2 cup white sugar
3 sticks butter
1-2 tbs peppermint extract (I used about a tablespoon and a half...adjust to your flavor preference).
White chocolate chips
Crushed peppermint candy or Peppermint Crunch Baking Chips ( I used the Andes Peppermint Crunch Chips from Walmart).
Red food coloring if desired.
Line a rimmed cookie sheet with foil, and spray with Pam.
Cover the pan with the Chocolate Graham crackers...cutting as needed to fit. Tip: use a serrated knife with a sawing motion to cut the crackers cleanly.
Melt butter in a saucepan, and add the white sugar, stirring constantly.
Add the peppermint extract and red food color until you get the color you want.
Pour the mixture over the graham crackers, tipping the sheet to make sure all are covered.
Place the pan in a 325 degree over for 8 minutes.
Remove from the oven and sprinkle the white chocolate chips over the pan. Let them sit for a couple of minutes until melted.
Gently spread them over the red layer. Now sprinkle on some of the Peppermint Chips, or some crushed peppermint candy.
Let the pan cool completely (I put mine in the freezer for about 15 minutes and they were set).
Break into bark and enjoy!