This Paleo Christmas Crack is a grain free and gluten free version of the classic holiday treat made from crackers, caramel, and chocolate!
Any other Christmas Crack fans out there?! You know, the sweet, salty, and really ADDICTING treat that everyone loves at cookie exchanges? It’s called Crack for a reason, people. I love this stuff and wanted to create a gluten, grain, and dairy free version. It tastes just as good (in my humble opinion) without any of the junk!
INGREDIENTS
I used Simple Mills grain free sea salt crackers for this recipe, which you can find at most Targets, Wegmans, and on Thrive Market. The rest of the ingredients for this can also be found on Thrive! I used Enjoy Life Dark Chocolate Morsels, coconut sugar, and ghee. You can also get 25% off your first order using any of the links above 🙂
I’ve tried this with both regular grass-fed butter and ghee, and here is my advice: Watch it carefully! Sugar can burn easily, so you need to keep your eye on it constantly. When you first start stirring, the sugar and butter will separate. This is normal. Just keep stirring until it comes back together and turns into a creamy caramel consistency. I have included two different instruction groups below – one for if you’re using ghee, and one for butter. There is definitely a difference! I personally prefer to use grass-fed butter for this recipe and think it works best!
I will definitely be bringing these to my next cookie exchange – and I bet nobody will know it’s a healthier version of the real thing!
Looking for another paleo holiday treat? Check out my Paleo Buckeye Balls!
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Paleo Christmas Crack
Ingredients
- 1 box almond flour crackers I used Simple Mills sea salt grain free crackers. You can use any gluten free crackers of choice.
- 1 tsp vanilla extract
- 2 cups dairy free chocolate chips I used Enjoy Life brand (2 cups = about a bag and a 1/4)
If using butter:
- 1 cup grass fed butter I like Kerrygold brand
- 1 cup coconut sugar
If using ghee:
- 3/4 cup ghee
- 1 cup coconut sugar
- 1 tbsp water
- 1/4 cup maple syrup
- 3 tbsp coconut cream the hardened part at the top of the can - I like Native Forest brand best!
Instructions
If using butter:
- Preheat oven to 400. Line a 9x13 baking pan with foil or parchment paper. Spray with avocado oil or other cooking oil. Line the bottom of the pan evenly with crackers until it is completely covered and they form the bottom layer. Set aside.
- Combine butter and coconut sugar in a small sauce pan 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.
- Pour the caramel mixture over the crackers. Put into the oven and bake for 5 minutes until golden and bubbling.
- 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.
- 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. Store in the fridge for up to 5 days!
If using ghee:
- Preheat oven to 400. Line a 9x13 baking pan with foil or parchment paper. Spray with avocado oil or other cooking oil. Line the bottom of the pan evenly with crackers until it is completely covered and they form the bottom layer. Set aside.
- Combine ghee, coconut sugar, maple syrup, and water in a small sauce pan and bring to a boil over medium high heat. Once boiling, reduce heat to medium low and whisk vigorously for 3-4 minutes. It will appear to separate, but thats okay! Just keep stirring until it resembles caramel and is a rich brown color. Remove from heat immediately and add vanilla and coconut cream.
- Pour the caramel mixture over the crackers. Put into the oven and bake for 5 minutes until golden and bubbling.
- 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.
- Let the pan cool and refrigerate overnight (or minimum 6 hours for best consistency!). Alternatively, you can freeze 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. Store in the fridge for up to 5 days!
Hi Mary! Can you use regular cane sugar vs. coconut sugar?
If you’re going to substitute, I would do brown sugar only! This will ensure it maintains the caramel color/consistency!
Thanks so much 🙂 Also, for the ghee – do you think a butter substitute like Earth Balance would work just as well?
I haven’t tried it so I can’t say for sure! I know regular butter works well…let me know if you try Earth Balance!
Did you try it with the alternative butter?
Hi, Mary! Any extra tips on making the caramel? My attempt this weekend went from “Oh! It’s starting to look like caramel” to “OH MY GOD WHAT JUST HAPPENED?!” in a matter of seconds.
Oh no! My only advice would be to make sure you are whisking constantly – it will start to separate, but don’t worry – keep stirring and it should turn into a thick caramel consistency in about 3-4 mins!
My would really enjoy this recipe for sure! It looks simple to make too so hopefully I don’t mess it up. Thank you
Did you end up making it? Let me know how it went 🙂
Can I use honey or maple syrup in place of the coconut sugar?
I haven’t tried it so I can’t be sure! But let me know how it goes if you do. If anything, I would do brown sugar in it’s place!
Did you use a rectangular pan?
9×13 rectangular rimmed sheet pan
This is so good! It’s so easy and can be whipped up in no time! I will be making this many more times.
I’m so glad you liked it!!
I’m so glad you enjoyed it! Thank you!
Do you think I could use semi sweet chocolate chips or does it need to be the Enjoy Life ones to turn out properly?
You can use any chocolate chips that you want! 🙂
Does it have to be stored in the fridge?
Ideally! But it will be okay at room temperature for a bit.
This looks so good! I bet the coconut cream texture works well with this one!
Thanks for sharing! Can it be frozen?
Yes it can! You’re so welcome!
Yum! I made this today and it is so delicious! Thanks for such a great recipe!
I’m so glad you enjoyed it! You’re so welcome!
Everything went well until I put it in the oven. It was supposed to bubble after 5 minutes. After about 12, and constant checking, I took mine out and all that had happened was my crackers turned black. It never bubbled. Is this step absolutely necessary? It looked good prior to that.
I’m sorry to hear that! The step is necessary to get it to eventually harden like caramel/toffee. Did you use butter or ghee?
Turned out great! I doubled the recipe and sprinkled coarsely chopped pecans on the caramel before baking it. Are these cookies going to get gooey when I put them in my gift boxes with my other cookies? They are really good!
Yay! They may start to melt a little bit – these are best kept in the fridge long term!