Gluten Free Christmas Crack Recipe Dairy Free Option
If you’re looking for an easy recipe that tastes like the classic Christmas treat you grew up with, this gluten-free Christmas crack is it! A salty-sweet combination of buttery toffee mixture, melted chocolate, and crisp gluten-free crackers creates the perfect holiday treat, and it all comes together with just a handful of ingredients you probably already have at home.
Ingredients
- gluten free ritz style crackers about 56 crackers
- ½ cup unsalted butter can use vegan butter if needed
- ½ cup natural creamy peanut butter
- 1 cup coconut sugar or light brown sugar
- 2 cups dark chocolate chips
- Catalina crunch peanut butter granola or crushed peanuts for topping
Instructions
- Prep. Preheat oven to 350 Farenheit. Line an 11×17-inch baking sheet with parchment paper, aluminum foil, or wax paper, then lightly coat with nonstick cooking spray.
- Add the cracker base. Arrange the gluten-free crackers in a single layer, covering the entire surface of the pan.
- Make the caramel mixture. In a small saucepan over medium heat, combine the butter, creamy peanut butter, and coconut sugar (or brown sugar), stirring until dissolved, gently bubbling, and slightly thickened, about 3 to 4 minutes.
- Bake. Pour the caramel mixture evenly over the cracker base and bake for 5 minutes.
- Add chocolate. Sprinkle the dark chocolate chips over the hot caramel, return to the oven for 1 minute, then use an offset spatula to spread into an even layer.
- Finish. Immediately top with granola, crushed peanuts, Christmas sprinkles, or crushed candy canes (if you omitted the peanut butter!).
- Set and break. Cool at room temperature for 2 to 3 hours (or chill in the freezer for 1 hour), then break into pieces and enjoy.
Notes
- Add 1 to 2 teaspoons of coconut oil to the chocolate before spreading for a smoother, glossier melted chocolate layer.
- Use an offset spatula to gently push the chocolate into an even layer as this helps cover the entire surface without disturbing the cracker base.
- Sprinkle flaky sea salt on top before the chocolate sets for the perfect sweet–salty finish.
- Omit the peanut butter and replace it with an additional ½ cup of butter if you'd like to use Christmas candy toppings like candy canes or Christmas sprinkles
- Store Christmas crack in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks.
- To freeze, place the pieces on a parchment-lined baking sheet, freeze until solid, then transfer to a freezer-safe bag or container for up to 2 months.
- This recipe is great for making ahead! Prepare it 2 to 3 days before gifting or serving, as the cracker layer stays crisp and the flavors deepen as it rests.
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