The Ultimate Christmas Crack Recipe

By: Ashley Dew

Christmas crack candy is a sweet -n- salty toffee cracker topped with chocolate and nuts that everyone will enjoy during the holiday season. This gluten-free, dairy-free and healthier version of the saltine cracker toffee tastes just as good as the ‘original’, but without any of the junk!

I call this the ultimate Christmas crack recipe because this truly is the toffee treat that everyone can enjoy. All 5 ingredients are gluten-free, grain-free, and paleo, and if you use vegan butter, it becomes dairy-free and vegan. It is perfect for those who have food allergies or intolerances and it makes such a great gift idea for your neighbors and colleagues! 

Servings

24

Ready In:

60 mins

Calories:

219

Good For:

 A treat

Ingredients

  • One 4.25 oz box almond flour crackers (or any GF cracker of choice), (for those of you in the U.S., Simple Mills sea salt grain free crackers and Hu Kitchen are good brands)
  • 1 tsp vanilla extract
  • Two cups of sugar/dairy free chocolate chips, (Lily’s baking chips and Hu are great if you are in the U.S. If you are in Europe, get a chocolate bar such as Love Chock or Zotter and crush them into chips)
  • 1 cup grass-fed or vegan butter, Kerrygold, Miyokos, and Kite Hill all work great.
  • One cup coconut sugar

Instructions

Step 1

Preheat oven to 400. Line a 9×13 baking pan with foil or baking paper. Spray with avocado oil grease bottom with butter. Line the bottom of the pan evenly with crackers until it is completely covered and they form the bottom layer. Set aside.

Step 2

Combine butter and coconut sugar in a small saucepan over medium high heat. Once boiling, reduce heat to medium low and whisk vigorously for 3-4 minutes. It will appear to separate, but that’s ok! Just keep stirring until it resembles caramel and is a rich brown color. Remove from heat immediately and add vanilla.

Step 3

Pour the caramel mixture over the crackers. Put into the oven and bake for 5 minutes until golden and bubbling.

Step 4

Meanwhile, melt the chocolate in a microwave-safe dish in 40 second increments, stirring in between. When the crackers/caramel come out of the oven, let them cool for 1-2 minutes until the bubbling stops. Pour the chocolate overtop and smooth/even out using a butter knife.

Step 5

Let the pan cool and refrigerate overnight (or minimum 6 hours for best consistency!) Alternatively you can freeze the pan for 2 hours. Once ready, remove the foil/parchment paper and cut using a chef’s knife (you can also use your hands but I find a knife works a bit better!). Serve and enjoy!

Extra Notes

Storage: This Christmas crack recipe is best stored in the refrigerator. It will keep for up to one week in the refrigerator. You can also freeze it for up to 3 months and let it thaw for 10 minutes before eating.

Toppings: Top with crushed candy canes, goji berries, chopped nuts, chocolate chips, drizzled white chocolate, M&M’s, holiday sprinkles, or your favorite topping!

Gift Tins: This yummy crack candy makes the perfect gift for your neighbors or friends. I recommend storing it in the freezer before putting together your tins. Then,

  1. Line the tin with parchment paper
  2. Place the crack candy in the tin.
  3. Keep it in the freezer until you’re ready to gift it!
  4. Write a cute note letting them know the proper storage instructions.

Nutrition Facts

Servings 24

Amount per Serving

Calories 219
Total Fat 18.7g
– Saturated Fat 12.4g
– Monounsaturated Fat 2.9g
– Polyunsaturated Fat 0.8g
– Trans Fat 0.4g
Cholesterol 0mg
Sodium 69mg
Total Carbohydrates 14.6g
– Dietary Fiber 1.9g
– Sugars 11.4g
Protein 0.9g

 

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