Peppermint Toffee Cracker Crack

Preheat the oven to 350 degrees. Line a rimmed baking sheet with foil, then parchment, then spray the parchment with non-stick cooking spray. 

Arrange the crackers in a single layer on the prepared baking sheet. In a medium, heavy saucepan, bring the butter and sugar to a boil, stirring with a wooden spoon. Cook about 3 minutes, until the mixture is bubbly and thick. Remove from the heat and stir in the vanilla and salt. 

Quickly pour the caramel over the crackers. Use an offset spatula or the back of a knife to spread the caramel in an even layer to the edges of the crackers. Bake for about 12 minutes, until bubbly, keeping a close watch to be sure the edges aren’t burning.

When the crackers have come out of the oven and are still hot, sprinkle the chocolate chips evenly over them. Let them sit for 3 minutes or so, until the chocolate softens, then use an offset spatula or the back of a knife to spread the chocolate in an even layer to the edges of the crackers. Sprinkle immediately with the crushed candy canes.

Put the baking sheet in the fridge for 1 hour. Once cooled, break the cracker crack into pieces and store it in an airtight container at room temperature or in the freezer.