Paleo Christmas Crack (Gluten, Grain & Refined Sugar-Free)
This Paleo Christmas Crack is absolutely delicious and the perfect treat during the holiday season…gluten, grain & refined sugar-free!
Sweet Saltines, or what is referred to sometimes as "Christmas Crack", is a sweet, salty and very addicting toffee candy treat. I would be in big trouble if I didn't make up a batch of this candy during the holiday season. I have been making these Sweet Saltines for years, especially at Christmas time.
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Before we moved out to the country and lived in a neighborhood, I would pass this out to some of our neighbors around Christmas time. I enjoyed that so much...it always brought me lots of joy. Just this past year, I started that tradition back up again. I purchased a few cute little Christmas tins at Hobby Lobby and made up a batch to give to some of our friends and family. I've had so many people ask me for the recipe, so I'm excited to finally be able to share it.
Ingredients To Make Christmas Crack
To make this candy you will need:
- gluten-free crackers
- butter or vegan butter
- coconut sugar
- chocolate chips
Cracker Of Choice
Traditionally, saltine crackers are used in this recipe. In the past, I always made sure to purchase the Whole Foods saltine crackers because they have a little bit better ingredients. A few years back though, I discovered Simple Mills Gluten/Grain Free Crackers, so I decided to make the switch for my family. I love that these crackers are made with real-food ingredients and are gluten and grain free.
So, that being said, my girls and I are pretty strict... so we like to only eat this treat with the Simple Mills Crackers and we absolutely love it. It has a tiny hint of garlic in the cracker, but it's very subtle and you really don't even notice it. When I make this for my friends and family, sometimes I'll use the Whole Foods saltine cracker. It really depends on what I have access to at the moment.
Sweetener Of Choice
This candy is traditionally made with brown sugar. I replace brown sugar with this healthy little swap below...
- Coconut Sugar. To make this dessert on the healthier side, I like to use coconut sugar instead of brown sugar to make the caramel layer. In fact, I don't even keep brown sugar in my pantry. Any recipe that might use brown sugar, I always use coconut sugar in its place. Coconut sugar is a natural alternative and has a lower glycemic index, which is less likely to spike blood sugar.
How To Keep This Dairy-Free
Sometimes I use grass-fed real butter in this recipe, but also there are times I like to keep it dairy-free. If you choose to use a vegan butter, the best brand is Miyoko's. There are certain vegan butter brands that will not work, and I know for a fact palm shortening will not work. Of course, if you choose real butter, it will not be dairy-free.
And for the chocolate chips, I always use dairy/sugar free chocolate chips. The brand I like is called Lily’s dairy & sugar-free chocolate chips.
How To Make Christmas Crack
Preheat oven to 425 degrees.
Line a large sheet pan with parchment paper or aluminum foil and arrange the crackers salt-side down in a single layer.
In a saucepan, melt the butter and coconut sugar together and let it come to a slight boil. Whisk together until it turns into a caramel consistency.
Immediately remove from the heat and pour over the crackers, covering them evenly and spreading it with a spatula.
Put the sheet pan into the oven and bake for 3 to 5 minutes, or until just bubbly, watching carefully.
Remove from the oven and immediately scatter chocolate chips over the crackers while the caramel is still really hot. This will help the chocolate chips to melt.
Let the chocolate chips sit for 2-3 minutes, allowing them to melt a bit. After the chips melt slightly, spread them evenly over the crackers with a butter knife.
Transfer the pan to the freezer for 30 minutes or refrigerator for a couple of hours until completely cold (until the shine of the chocolate disappears). The crackers will form into one big sheet.
Once the candy is set, break up into desired size pieces.
Store in the fridge for one week or freezer for 3-4 months.
Best Tips
- Make sure to preheat oven. If the oven is not preheated properly, the coconut sugar/butter mixture will take longer to bubble up.
- Whisk butter/coconut sugar mixture constantly to achieve best caramel consistency.
- Let chocolate chips sit & melt for 2-3 minutes. This will help the chocolate spread easily.
- Make sure to freeze for at least 20-30 minutes. It is so hard to wait, but it is important so the chocolate is really cold and prevents fingerprints or being messy when breaking into pieces. Also, make sure to let the candy thaw a few minutes before eating.
How To Store Candy
This goodness needs to be stored in an airtight container. I usually keep it in the fridge.
Can Be Stored In The Freezer
Make sure to put it in an airtight container before freezing. When ready to enjoy, pull the candy out of the freezer and let thaw for a few minutes before enjoying. This candy can be made ahead of time for gifts and I like to keep several in the freezer ready to go.
These Make The Best Gifts
I love giving this treat out at Christmas time. I make several batches ahead of time and put into cute little tins. This candy is very addicting and I always have requests for the recipe. One Christmas, our neighbor even called and said "I don't know what that stuff is, but I would love to have some more." And of course, I was so happy to make a second batch for our sweet neighbor.
I hope you enjoy my recipe and do let me know what you think...I really do believe your gonna love it!
Paleo Christmas Crack (Gluten, Grain & Refined Sugar Free)
Equipment
- Sheet Pan
- Sauce Pan
- Whisk
- spatula
Ingredients
- 1 cup grass-fed real or vegan butter
- 1 cup coconut sugar
- 1 1/2 to 2 cups dairy & sugar-free chocolate chips
- 1 box gluten free crackers
Instructions
- Preheat oven to 425 degrees
- Line a large sheet pan with parchment paper or aluminum foil and arrange the crackers salt-side down in a single layer.
- In a saucepan, melt the butter and coconut sugar together and let it come to a slight boil. Whisk together until it turns into a caramel consistency.
- Immediately remove from the heat and pour over the crackers, covering them evenly and spreading it with a spatula.
- Put the sheet pan into the oven and bake for 3 to 5 minutes, or until just bubbly, watching carefully.
- Remove from the oven and immediately scatter chocolate chips over the crackers while the caramel is still really hot. This will help the chocolate chips to melt.
- Let the chocolate chips sit for 2-3 minutes, allowing them to melt a bit. After the chips melt slightly, spread them evenly over the crackers with a butter knife.
- Transfer the pan to the freezer for 30 minutes or refrigerator for a couple of hours until completely cold (until the shine of the chocolate disappears). The crackers will form into one big sheet.
- Once the candy is set, break up into desired pieces.
- Store in the fridge for one week or freezer for 3-4 months.
Notes
- Make sure to preheat oven. If the oven is not preheated properly, the coconut sugar/butter mixture will take longer to bubble up.
- Whisk butter/coconut sugar mixture constantly to achieve best caramel consistency.
- Let chocolate chips sit & melt for 2-3 minutes. This will help the chocolate spread easily.
- Make sure to freeze for at least 20-30 minutes. It is so hard to wait, but it is important so the chocolate is really cold and prevents fingerprints or being messy when breaking into pieces. Also, make sure to let the candy thaw a few minutes before eating.
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More Healthy Desserts To Try
- Guilt-Free Chocolate Mug Cake
- Edible Chocolate Chip Cookie Dough
- 3-Ingredient Chocolate Almond Butter Cups
- Skillet Blackberry Cobbler
- Paleo “Classic” Pecan Pie
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