This gluten-free Christmas crack is seriously addicting! Made with layers of saltine crackers, caramel, and chocolate, this healthier version can also be made dairy-free and vegan.
Christmas crack, also known as saltine toffee, is a staple Christmas dessert in my family. It features saltine crackers drizzled in a simple quick-cooking caramel, topped with chocolate. Once it hardens, you crack it into pieces and it is simply addicting!
This is a slightly healthier version that is Gluten-Free Christmas Crack! It is also very easy to make dairy-free and vegan Christmas crack. It has just 20 minutes of hands on time, so you can enjoy it soon. This allergy-friendly version is the perfect addition to your Christmas cookie lineup.
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Why You'll Love This Recipe
- A Christmas classic, turned gluten-free and vegan!
- An easy way to make crack candy without needing a thermometer
- Easy to share for the holidays
- Minimal clean up
- The most delicious combination of salty and sweet!
Ingredients & Substitutions
Here are all the ingredients you'll need to make this gluten-free Christmas crack. See the recipe card below for full quantities.
- Package of gluten-free saltine crackers—I like the Schar brand. If you don't have to be gluten-free, use regular saltine crackers. GF or not, pretzels or graham crackers are also delicious bases for this recipe.
- Butter or dairy-free butter—Real butter will produce the best hard caramel for this recipe. I've used dairy-free butter and it works, it will just be a little chewier.
- Brown sugar
- Semisweet or dark chocolate chips—Ensure they are vegan if required.
- Flaky salt
Variations
- Switch up the base and use (GF) pretzels or graham crackers!
- While still hot, add other fun toppings such as chopped nuts, crushed candy canes, more chocolate, etc.
- Change up the chocolate by using white chocolate chips or milk chocolate chips. Heck, even a mix of chocolates would be delicious!
Step-by-Step Instructions
Be sure to read the recipe card below for the full recipe.
(Prep) Preheat the oven to 400°F.
(1) Prepare a 9x13 inch baking sheet with parchment paper. Place the gluten-free saltine crackers so that they completely cover the surface. Set aside.
(2) In a pot, melt the butter on medium heat. Add in the sugar and whisk to combine.
Bring the heat up to high and boil for 3 minutes, stirring often. The mixture will bubble, thicken, and darken. If you want to get technical, cook it until 280ºF. Be careful, as dairy-free butter can burn quicker than regular butter.
(3) Remove from heat and immediately pour over the crackers. Use an offset spatula to spread evenly. You'll have to work quickly.
Place the baking sheet in the oven for 5 minutes.
(4) Remove and top with the chocolate chips. Place the sheet back in the oven for 1 minute to help them melt.
(5) Use an offset spatula to then spread the chocolate evenly over the entire surface.
Quickly top with flaky salt. Ideally allow the Christmas crack to cool and harden at room temperature for a few hours. If you are in a rush you can place it in the freezer for 30 minutes to harden.
(6) Break into pieces with your hands or a sharp knife. Store on the counter or in the fridge in an airtight container for up to 1 week. Enjoy!
Storage
Store on the counter or in the fridge in an airtight container for up to 1 week.
Expert Tips
- If you want to be extra precise when cooking the caramel, heat the mixture to 280ºF.
- Real butter works the best in this recipe and will produce the hard caramel texture. Vegan butter will work but will be slightly softer and stickier.
- If you don't have to be gluten-free, use regular saltine crackers. (Gluten-free) graham crackers or pretzels are also delicious!
- Once out of the oven, you can top the Christmas crack with salt, nuts, candy cane pieces, different types of chocolate, etc.
Frequently Asked Questions
Normally, no. Ensure you use gluten-free saltine crackers. I like the Schar ones.
Likely, yes. But check the ingredients to ensure there are no dairy or eggs.
This recipe can be made with dairy-free butter. Use a dairy-free butter in stick form for best results. It can possibly burn easier than real butter so be sure to stir the caramel constantly. Dairy-free caramel may also not harden as well and could remain a little chewy.
When using dairy-free butter, it is likely that the Christmas crack can be slightly softer and chewier. That is totally okay and normal. In this case, I like to store the Christmas crack in the fridge to help it firm up. If your regular butter Christmas crack is still chewy, you likely did not cook it long enough to get to 280ºF. That's okay, it will still be delicious.
More Holiday Recipes
- Non-Alcoholic Mimosa Mocktail
- Gingerbread Banana Bread
- Eggnog Latte (Starbucks Copycat Recipe)
- White Chocolate Peppermint Popcorn
Have you made this gluten-free and vegan Christmas crack? I'd very much appreciate it if you leave a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and review below, and tag me on instagram @fromoliviaskitchen!
Recipe
Gluten-Free Christmas Crack (Dairy-Free Option)
Ingredients
- 1 package gluten-free saltine crackers I like the Schar brand
- 1 cup butter or dairy-free butter
- 1 cup brown sugar
- 1 cup semisweet or dark chocolate chips
- Pinch of flaky salt
Instructions
- Preheat the oven to 400°F.
- Prepare a 9x13 inch baking sheet with parchment paper. Place the gluten-free saltine crackers so that they completely cover the surface. Set aside.
- In a pot, melt the butter on medium heat. Add in the sugar and whisk to combine.
- Bring the heat up to high and boil for 3 minutes, stirring often. The mixture will bubble, thicken, and darken. If you want to get technical, cook it until 280ºF. Be careful, as dairy-free butter can burn quicker than regular butter. Remove from heat and immediately pour over the crackers. Use an offset spatula to spread evenly. You'll have to work quickly.
- Place the baking sheet in the oven for 5 minutes.
- Remove and top with the chocolate chips. Place the sheet back in the oven for 1 minute to help them melt. Use an offset spatula to then spread the chocolate evenly over the entire surface.
- Quickly top with flaky salt. Ideally allow the Christmas crack to cool and harden at room temperature for a few hours. If you are in a rush you can place it in the freezer for 30 minutes to harden. Break into pieces with your hands or a sharp knife. Store on the counter or in the fridge in an airtight container for up to 1 week. Enjoy!
Notes
- Real butter works the best in this recipe and will produce the hard caramel texture. Vegan butter will work but will be slightly softer and stickier.
- If you don't have to be gluten-free, use regular saltine crackers. (Gluten-free) graham crackers or pretzels are also delicious!
- Once out of the oven, you can top the Christmas crack with salt, nuts, candy cane pieces, etc.
Amanda says
Are you supposed to pre-melt the chocolate? Mine didn’t melt and I had to keep baking for 1 minute increments.. and they still never melted. They got soft but never soft enough to spread.
Regardless they taste amazing!
Olivia Parsons says
You could pre-melt yours next time! Sorry, I have not had that issue.