Healthier Christmas Crack
User Reviews
4.4
Healthier Christmas Crack
Description
This recipe starts by lining a 9x9 pan with foil and placing a single layer of 36 almond flour crackers at the base. A caramel topping is prepared by melting softened butter and coconut sugar together, boiling gently to dissolve the sugar. This caramel is poured evenly over the crackers and spread to cover each one.
The pan is baked at 400°F for six minutes until the caramel bubbles across the surface, ensuring the crackers become coated and infused with the caramel flavor. While baking, semi-sweet chocolate chips are melted in a microwave with intermittent stirring until smooth. After removing from the oven, the melted chocolate is spread over the caramel layer. Finally, chopped almonds and optionally chopped dried cranberries are sprinkled on top for texture and appearance.
This dessert combines a crisp cracker base with a gooey caramel center, a smooth chocolate topping, and crunchy nuts and berries, making it a festive snack suitable for holiday gatherings. Variations include making a double batch with a larger pan and adjusted ingredient quantities.
Ingredients
- 36 almond flour crackers or homemade almond flour crackers, Simple Mills brand
- ½ cup coconut sugar
- ½ cup butter softened, grass-fed or vegan buttery stick alternative
- 1 cup semi-sweet chocolate chips Enjoy Life or Lily's for dairy-free, or dark chocolate chips
- ¼ cup almonds chopped
- 2-3 Tablespoons dried cranberries chopped (optional)
- cooking spray
Instructions
- Preheat oven to 400°F.
- Line a 9x9 square pan with foil and lightly spray with coconut oil cooking spray. Arrange crackers in a single layer to cover the bottom of the pan. You should be able to fit all 36 crackers in a single layer.
- In a saucepan over medium heat, add softened butter and sugar. Stir with a whisk until butter has melted and sugar has dissolved. Bring mixture to a low boil, and let boil for 4 minutes. Remove from heat and immediately pour mixture over the crackers and use a rubber spatula to spread the cover all of the crackers.
- Place in the preheated oven for 6 minutes or until caramel is bubbling across the whole pan.
- While crackers are in the oven, melt your chocolate: add chocolate chips to a medium glass bowl and heat in the microwave on 20-second intervals, mixing the chocolate with a spoon between intervals. Once most of the chocolate is melted, remove from the microwave and stir until the chocolate is completely melted and smooth.
- Remove crackers from oven and let cool for 1-2 minutes to allow the bubbles to deflate. Drizzle melted chocolate on top and spread with a rubber spatula until you have an even, smooth chocolate layer. Top with chopped almonds and dried cranberries.
- Place pan in the fridge to set for 1-2 hours. Once set, the crack will be completely hard. Pull pan from the fridge or freezer, peel away foil and break crack into pieces using your hands or cut with a knife. Enjoy right away!
- Store leftovers in the fridge for up to two weeks.
Notes
- To make a larger batch, use about 96 almond flour crackers and double the butter, coconut sugar, and chocolate chips for a sheet pan size.
- You can substitute with homemade almond flour crackers or brands like Simple Mills depending on availability.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 208kcal | 10% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 15mg | 5% |
| Sodium | 111mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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