Go Back
–+ servings
Vegan Christmas crack pieces are stacked on a white counter.
Print

Vegan Christmas Crack

Imagine buttery vegan toffee over crackers topped with dark chocolate. It's amazing! Break this cracker candy into pieces and serve as a holiday treat at parties. It also makes great gifts for friends and family.
Course Dessert
Cuisine European
Diet Vegan
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 10 minutes
Total Time 30 minutes
Servings 40 pieces
Calories 85kcal
Author Marly McMillen

Equipment

Ingredients

  • 1 cup vegan butter
  • 1 cup light brown sugar, packed
  • 42 salted saltine crackers (approximately 1 sleeve)
  • ¾ cup dairy-free chocolate chips
  • Other toppings: chopped nuts, crushed candy, or holiday sprinkles.
Cups - Metric

Instructions

Toasting Pecans

  • Line a 15x10" baking dish with parchment paper. Preheat oven to 350°F/177°C.
  • Spread the crackers in a single layer in the prepared pan.
    A hand places a cracker in a baking sheet lined with crackers.

For the Vegan Caramel Toffee:

  • Add vegan butter and sugar to a large saucepan over medium-high heat. Stir frequently while it comes to a boil. (270 to 290 degrees if using a candy thermometer). Once it boils, reduce heat to medium and continue boiling for 5 minutes. You'll want to set a timer to get this exact. Stir occasionally.
    A hot sugar mixture is coming to a boil in a saucepan.
  • Remove from heat and carefully pour the caramel in an even layer over the crackers.
    A caramel mixture is being poured over crackers in a pan.
  • Spread the caramel evenly over the crackers.
    A hand holds a spatula, spreading caramel over crackers.
  • Place the pan in the oven and bake for 5 minutes, (300 to 310°F if using a candy thermometer). Remove from oven and sprinkle chocolate chips on top.
    Chocolate chips are being spread over baked crackers in a pan.
  • Let the chocolate sit for a couple of minutes, then use a spatula to spread the melted chocolate across the bars.
    A hand holds a spatula, spreading melted chocolate chips in a pan.
  • Add additional toppings if you want while the chocolate is still soft. Use a spatula to gently press toppings into the soft chocolate.
    A hand spreads Christmas sprinkles over a pan with chocolate over crackers.
  • Chill in the fridge for 30 minutes. Then peel away the foil and break it into pieces.
    Two hands holds Christmas crack, breaking it into pieces.
  • Store in an airtight container for up to 2 weeks.

Notes

Butter

Use vegan butter that's made for baking. Tub margarine has too much water content for this recipe.

Nutrition

Calories: 85kcal | Carbohydrates: 10g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 0.03mg | Sodium: 70mg | Potassium: 35mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 216IU | Vitamin C: 0.02mg | Calcium: 15mg | Iron: 0.2mg
QR Code linking back to recipe