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!

What You Need to Make This Paleo Christmas Crack

These are the ingredients I used to keep it grain free. You can absolutely use any type of gluten free crackers and it will work just fine. Please note that the Simple Mills Crackers do have a slight rosemary/savory taste.

I also made this with Miyoko’s Vegan Butter and it turned out amazing!!

If making this with ghee (clarified butter which works well for most people with dairy intolerances), you will need:

  • ghee 
  • maple syrup
  • full fat coconut milk (just the thick part) or coconut cream

How to Make This Paleo Christmas Crack:

If using butter (or vegan butter):
Preheat oven to 400. Line a 9×13 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!

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!

Where Should I Store This Paleo Christmas Crack?

It does best stored in the refrigerator. I would not suggest gifting it to people in boxes because it will most likely melt and become gooey! You can also freeze it and let it thaw for 10 minutes before eating.

Looking for another paleo holiday treat? Check out my Paleo Buckeye Balls!

I hope you enjoy these as much as we do! Happy Cooking!

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Paleo Christmas Crack

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

  • 1 box almond flour crackers (or any GF cracker of choice), I used Simple Mills sea salt grain free crackers. You can use any type you want!
  • 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 - or you can use Vegan Butter like Miyoko's 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 (or vegan 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! 

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