Chocolate Peppermint Crunch Courtesy of Martha Stewart

Ingredients: 

12 to 15 chocolate graham crackers
1/2 cup sugar
1 cup unsalted butter, room temperature
1/4 teaspoon coarse salt
30 Milk Chocolate Peppermint Bark SQUARES, chopped

Directions

Preheat oven to 350 degrees. Line a rimmed baking sheet with a nonstick baking mat or parchment paper. Place graham crackers in a single layer on baking sheet with edges touching; set aside. Place sugar and butter in a small saucepan; bring to a boil over medium-high heat, stirring to dissolve sugar. Reduce heat and cook at a rapid simmer until mixture reduces and is syrupy, about 2 minutes. Pour over graham crackers, using an offset spatula to spread if necessary.
Transfer to oven and bake until bubbling, about 10 minutes. Remove from oven and sprinkle with chopped chocolate. Let cool completely; refrigerate if necessary to set chocolate.
Break into pieces and serve. Peppermint crunch may be stored in an airtight container for up to 5 days.