Lightened up Christmas Crack (Less Butter & Sugar)
User Reviews
5
Lightened up Christmas Crack (Less Butter & Sugar)
Description
This Lightened up Christmas Crack starts by arranging saltine crackers closely on a lined baking sheet. A toffee made with butter, brown sugar alternative, pancake or maple syrup, and honey is boiled to caramel stage to build flavor before spreading evenly over the crackers. The pan bakes briefly to bubble the toffee coating. Semi-sweet chocolate chips are sprinkled on top and then melted in the oven for even coating. After smoothing the chocolate and chilling until firm, the candy is broken into irregular pieces.
The resulting treat offers layers of salty crackers with a firm but brittle caramel toffee topping and a smooth chocolate finish. Reducing butter and sugar creates a lighter sweetness and fewer calories while maintaining traditional textures and flavors. The chocolate provides richness that complements the salty-toffee balance.
This candy stores well in airtight containers refrigerated for up to a couple of weeks or frozen longer. Cooling fully before breaking ensures a crisp snap rather than chewiness. Adjusting the boil time can control the toffee’s firmness and color development.
Ingredients
- 44 saltine crackers
- 3/4 cup butter 1.5 sticks, unsalted
- 1/4 cup brown sugar I used Truvia, 48g
- 1/4 cup pancake syrup or pure maple syrup, sugar free, 60g
- 2 Tbsp honey 42g
- 1.25 cup chocolate chips semi sweet, 224g
Instructions
- Preheat the oven to 350 F. Line a large baking sheet with parchment paper. Spray with cooking spray.
- Arrange crackers in a single layer on the sheet pan. You may need to break a few crackers in half.
- Melt the butter in a skillet over medium heat. Add the brown sugar, syrup and honey. Bring the toffee to a boil while stirring continuously, then allow the mixture to boil for 3 minutes (270 to 290 degrees if using a candy thermometer or until it turns caramel in color).
- Pour the toffee over the crackers. Working quickly, spread the toffee evenly over the crackers with a spatula. It’s okay if the crackers aren't coated completely.
- Bake for 4-5 minutes or until it’s hot and bubbly.
- Take out and top with chocolate chips. Return to the oven for another 2 minutes for the chocolate chips to melt. Then remove and spread the melted chocolate with a spatula.
- Freeze or refrigerate for 30 minutes or until chocolate has set.
- Then break the toffee into pieces and ENJOY!
Notes
- Use gluten-free crackers such as gluten-free saltines or almond crackers to make a gluten-free version.
- Store Christmas Crack in an airtight container in the refrigerator for 1-2 weeks or freeze it for up to 3 months.
- Allow frozen candy to thaw about 10 minutes before serving to avoid melting the chocolate.
- Ensure the toffee boils for a full 3-4 minutes until caramel color forms to prevent a chewy texture.
- Cool the finished candy in the refrigerator or freezer at least 30 minutes to allow the chocolate to set hard before breaking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Serving | 1/15 of recipe (42g) | |
| Calories | 210kcal | 11% |
| Carbohydrates | 18.5g | 6% |
| Protein | 1.8g | 4% |
| Fat | 14.3g | 22% |
| Saturated Fat | 8.4g | 42% |
| Cholesterol | 29.6mg | 10% |
| Fiber | 1.1g | 4% |
| Sugar | 10.8g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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