The Ultimate Christmas Crack Recipe

The Ultimate Christmas Crack Recipe

A grain free and gluten free version of the addicting homemade holiday treat made with crackers, chocolate, and caramel!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings pieces

Calories 265kcal

Author Mary Smith

Equipment

9x13 inch pan

Ingredients

1 4.25 oz box almond flour crackers (or any GF cracker of choice) I used Simple Mills sea salt grain free crackers. There are about 70 crackers in the box. Hu Kitchen is another good brand.
1 tsp vanilla extract
2 cups dairy free chocolate chips I used Enjoy Life brand. Hu is great, too!
1 cup grass-fed or vegan butter Kerrygold, Miyokos, and Kite Hill all work great.
1 cup coconut sugar

Instructions

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!

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, chopped nuts, chocolate chips, drizzled white chocolate, M&M's, holiday sprinkles, or your favorite candy 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,

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

Nutrition