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Healthier Christmas Crack
4.4 from 57 votes

Healthier Christmas Crack

Healthier Christmas Crack is a sweet snack made by layering almond flour crackers with a hot caramel mixture of butter and coconut sugar, baked briefly until bubbly, then topped with melted semi-sweet chocolate and chopped almonds and optional dried cranberries. This delivers a crunchy, sweet, and nutty treat with a chocolate finish.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 16
Calories: 208 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 400°F.
  2. 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.
  3. 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.
  4. Place in the preheated oven for 6 minutes or until caramel is bubbling across the whole pan.
  5. 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.
  6. 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.
  7. 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!
  8. 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

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%)

Nutrition Facts

Serving: 16 Serving

Amount Per Serving

Calories 208

% 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.