Paleo Christmas Crack

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!

*This page contains affiliate links. This means if you make a purchase using one of my links, I will receive a small commission at no additional cost to you. Thank you for supporting Mary’s Whole Life!

Print Pin

4.89 from 9 votes

Paleo Christmas Crack

A healthier version of your favorite addicting sweet & salty holiday treat! 

Course Dessert

Cuisine American

Keyword christmas crack

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings 15 pieces

Author Mary Smith {Mary's Whole Life}

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!