Holiday Cracker Bark

25 min prepServes 4 people


  • 20-24 Wellington Traditional Water Crackers
  • 1 cup brown sugar
  • 8 oz unsalted butter, cubed
  • 1 tbsp vanilla extract
  • 11 oz chopped dark chocolate
  • Holiday sprinkles
  • Flaky salt, optional


  1. Preheat the oven to 350° and line a quarter sheet tray with parchment paper and lightly spray with cooking spray.
  2. Place Wellington Traditional Water Crackers in an even layer on the parchment-lined pan and set aside.
  3. Place brown sugar, cubed butter, and vanilla in a medium saucepan and bring to a boil over medium-high heat, stirring occasionally. When the mixture begins to boil, cook for 2-3 minutes longer, and then pour hot toffee over the crackers. Smooth into an even layer.
  4. Transfer the pan to the oven and bake for about 7 minutes. The toffee should be deeply brown and bubbly.
  5. Immediately when you remove the pan from the oven, sprinkle chopped chocolate over top of the toffee. Let rest for about 5 minutes, to melt, and then use an offset spatula to smooth into an even layer. Sprinkle the top with holiday sprinkles and flaky salt, if desired.
  6. Transfer the pan to the refrigerator for about 30 minutes, or until chocolate is completely hardened. Move the pan to the freezer for about 5 minutes for easy slicing. Remove the candy from the pan and use a sharp knife to cut it into pieces.
Recipe Creator: @gatheredatmytable