Pretzel Christmas Crack is a delightful twist to classic Christmas Crack that is both dairy and gluten-free. BONUS…this recipe is also Vegan friendly! It features the perfect balance of crunchy gluten-free pretzels, and luscious dairy-free caramel with a hint of salt. Pretzel Christmas Crack promises a sweet and salty symphony that captures the essence of the holidays in every irresistible bite. This candy is the perfect hybrid snack. Be warned! It is highly addictive!
Toffee Tale: Then and Now
Then
In 2013, my roommate Nicole introduced me to traditional Christmas Crack for the first time while preparing for her annual cookie exchange. Nicole made a classic recipe using Saltines.
It was a nostalgic moment for me, reminiscent of my childhood love for Skor bars. Being a toffee enthusiast, the combination of crunchy saltines, caramel, and chocolate in her Christmas Crack sent me over the moon! From the initial taste, it was nothing short of extraordinary.
In 2020, I made significant changes to my diet to improve my quality of life with Hashimotos Disease. As a result, dairy and gluten were and are no longer part of my regular diet. I generally try not to eat too much sugar as it causes inflammation. With that said, a lady has to live a little and bake, right?!
Now
Every year, with my Sous-Chefs, AKA my girls, we bake over 500 cookies, with a combination of dairy and gluten-free confections to pass out to our family and friends. I remembered this recipe and wanted to include it in our gift box of allergy-friendly confections. What to do?! Omitting dairy and gluten is necessary. I mean, how do you get away with baking until you drop and not sneaking a little for me? Thus, my Pretzel Christmas Crack recipe was born.
Inspired by Nicole’s recipe, I created a version using gluten-free pretzels, dairy-free caramel made with refined coconut oil, full-fat coconut milk, and allergen-friendly dark chocolate chips.
What is Christmas Crack?
Christmas Crack is a winter holiday candy that typically features a harmonious blend of sweet and salty flavors. The classic version often includes a layer of saltine crackers as the base, coated with a rich caramel sauce, and topped with a generous layer of melted chocolate. The combination of crunchy crackers, buttery caramel, and chocolate creates a symphony of textures and tastes. Often sprinkled with sea salt for an extra burst of flavor, Christmas Crack is known for its addictive quality, making it a popular choice for seasonal gatherings, cookie exchanges, or simply as a homemade gift. The versatility of the recipe allows for creative variations like adding nuts, dried fruits, and other toppings to customize to your tastes.
METHOD
First, begin by preheating your oven to 375 degrees conventional bake or 350 degrees convection bake. Line a 13″ x 18″ baking sheet (half-sheet pan) with parchment paper or a silicone baking mat. I also like to grease the sides of the pan to ensure the caramel toffee mixture does not stick to the pan.
Next, spread 2 cups, an 8oz bag, of gluten-free pretzel sticks evenly on the prepared sheet.
In a saucepan over medium heat, melt 1/2 cup of refined coconut oil with 3/4 cup of packed brown sugar and 1 tablespoon of coconut milk (reserving remaining coconut milk), stirring continuously, until it comes to a boil. Let it boil for 3-4 minutes without stirring, allowing the sugar to dissolve. Then, remove from heat and whisk in coconut milk, vanilla extract, nutritional yeast, and salt.
Next, pour the dairy-free caramel sauce evenly over the gluten-free pretzels, ensuring each piece is well-coated.
Bake in the preheated oven for 5-8 minutes or until the caramel is bubbly and slightly darkened.
Remove from the oven and immediately sprinkle the chocolate chips on top. Let stand for 1-2 minutes until at least half of the chocolate chips look shiny. Then, using an offset spatula, spread the melted chocolate chips out evenly across the top of the pretzels and caramel.
Once the melted chocolate is evenly distributed, sprinkle sea salt over the chocolate before it sets.
Place the baking sheet in the refrigerator for at least 2 hours or until the chocolate is set. Once set, remove the Pretzel Christmas Crack from the refrigerator, lift the parchment paper or silicone mat, and peel away from the Pretzel Christmas Crack. Then, break the bark into pieces and serve.
¡Buen Provencho!
My Pretzel Christmas Crack recipe has become more than just a delicious treat; it’s a cherished memory and the festive spirit that defined the special time with one of my closest friends, Nicole. Enjoy the sweet and salty combination of your dairy-free, Gluten-Free Pretzel Christmas Crack—perfect for sharing with loved ones and friends.
Pretzel Christmas Crack
Description
Whether you're adhering to dietary restrictions or simply seeking a treat that everyone can enjoy, my dairy-free, Gluten-Free Pretzel Christmas Crack is the perfect addition to your festivities. Indulge in the perfect blend of sweet and salty, featuring crunchy gluten-free pretzels, dairy-free caramel, and velvety allergen-free dark chocolate. For an extra touch of sophistication, a sprinkle of sea salt enhances the experience. Break it into pieces and relish the magic of the season in each scrumptious bite.
Ingredients
Instructions
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Preheat your oven to oven to 375 degrees conventional bake or 350 degrees convection bake. Line a 13″ x 18″ baking sheet (half-sheet pan) with parchment paper or a silicone baking mat.
Note: I also like to grease the sides of the pan to ensure the caramel toffee mixture does not stick to the pan.
-
Arrange the gluten-free pretzel sticks evenly over the prepared baking sheet.
-
In a saucepan over medium heat, melt 1/2 cup of refined coconut oil with 3/4 cup of packed brown sugar and 1 tablespoon of coconut milk (reserve remaining coconut milk), stirring continuously, until it comes to a boil. Let it boil for 3-4 minutes without stirring, allowing the sugar to dissolve. Remove from heat and whisk in coconut milk, vanilla extract, nutritional yeast, and salt.
-
Pour the dairy-free caramel sauce evenly over the gluten-free pretzels, ensuring each piece is well-coated.
-
Bake in preheated oven for 5-8 minutes or until the caramel is bubbly and slightly darkened.
-
Remove from the oven and immediately sprinkle the chocolate chips on top. Let stand for 1-2 minutes until at least half of the chocolate chips look shiny. Then, using an offset spatula, spread the melted chocolate chips out evenly across the top of the pretzels and caramel.
-
Once the melted chocolate is evenly distributed, sprinkle sea salt over the chocolate before it sets for garnish.
-
Place the baking sheet in the refrigerator for at least 2 hours or until the chocolate is set.
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Once set, remove the Pretzel Christmas Crack from the refrigerator, and lift the parchment paper or silicone mat, peeling away from the Pretzel Christmas Crack. Then, break the bark into pieces and serve.
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¡Buen Provecho!
