Christmas Cracker Toffee, also known as, Christmas Crack, comes together with layers of saltine crackers, a quick caramel sauce, and melted chocolate. This healthier version is also dairy-free, vegan, with a gluten-free option!
This saltine caramel chocolate bark goes by many names. You may have also seen it referred to as chocolate saltine toffee or saltine caramel bark. Whatever you call it, once you have your first bite, you'll be hooked.
Christmas Crack the perfect combo of sweet and salty while being crunchy and chewy. It's the ultimate holiday dessert or snack! Want more delicious treats? Try my Texas Trash Chex Mix or these Roasted Chestnuts next.
Dairy Free Christmas Crack
You just need a few simple ingredients to make this addicting saltine cracker dessert. I decided to make a small batch, but feel free to double this recipe if you please.
- Saltines: Name or store brand, I typically use 24 squares
- Brown sugar: Dark or light
- Butter: Use your favorite plant-based buttery sticks
- Chocolate: I suggest using dairy-free chocolate chip morsels
Equipment Needed
- 10x15 jelly roll pan or cookie sheet
- Aluminum foil
- Rubber spatula
- Medium-sized saucepan
How to Make Saltine Toffee Bark
This holiday cracker toffee recipe couldn't be easier!
Prepare the baking sheet
Preheat the oven to 400F. Line a 10x15 jelly roll pan with nonstick tin foil or heavy duty foil, making sure to cover the bottom and sides of the pan. If using regular foil, coat lightly with cooking spray. If doubling the recipe, use your standard size baking sheet.
Arrange the crackers
Place saltine crackers lined up in a single layer on the prepared baking pan.
Make the caramel sauce
Add brown sugar and vegan butter to a small-medium sized saucepan and cook over medium heat. Stir frequently until butter melts. Let boil for about 3 minutes, until it begins to darken.
Coat the crackers
Pour the caramel / toffee sauce over crackers and spread out evenly using a spatula. Place in the preheated oven and bake for 3-5 minutes, until bubbly.
Melt the chocolate
Carefully remove the baking pan from the oven and scatter chocolate chips over the top. Place the pan back in the oven and let chocolate melt for another 3 minutes.
Add toppings
Remove pan from oven, spread out melted chocolate layer, being sure to cover all the crackers. Add any toppings you desire such as flaky sea salt, chopped nuts, sprinkles, crushed pretzels, etc.
Let cool
Let the chocolate toffee crackers cool to room temperature then transfer to the fridge and let set overnight.
Crack the saltine bark
Once chilled, crack the cracker bark by peeling the foil away then cutting into snack-sized pieces. You can do this using a chef's knife or your hands. Store in an airtight container in the refrigerator for up to a week. If they last that long!
Christmas Cracker Toffee Recipe FAQ
If you notice your chocolate isn't easily melting or spreading, pop the pan back in the oven for about 3-5 minutes. This will help speed up the melting process for super simple spreadability.
I love using Enjoy Life as they're dairy-free, gluten-free, and allergy-friendly!
To make gluten free chocolate caramel crackers, make sure to use gluten-free saltines or another gluten-free cracker!
To make this vegan saltine crackers recipe, simple use non-dairy chocolate chips, vegan butter, and coconut sugar! These simple swaps will make for a delicious plant-based holiday dessert.
You can use anything and everything or nothing at all. It's completely up to you and what you have in your pantry. I typically like to keep it simple with flaky salt but will sometimes also include chopped walnuts, pecan pieces, crunched peppermints, dried fruit, or sprinkles.
Vegan Christmas Desserts
If you like this recipe, you'll love my other dairy-free dessert recipes!
- Vegan Chocolate Gravy
- Gingerbread Baked Oatmeal
- Dairy Free Pumpkin Pie
- White Chocolate Macadamia Nut Cookies
- Mocha Bundt Cake
- Dairy Free & Egg Free Brownies
- Peppermint Chocolate Crinkle Cookies
- Peanut Butter Blondies
Christmas Cracker Toffee
Ingredients
- 24 saltine crackers
- ½ cup packed brown sugar
- ½ cup salted butter dairy-free, if needed
- 1 cup chocolate chips dairy-free, if needed
Instructions
- Preheat the oven to 400F and line a 10x15 jelly roll pan with nonstick aluminum foil or heavy duty foil, making sure to cover the bottom and sides of the pan. If using regular foil, coat lightly with cooking spray.
- Make the caramel sauce by adding brown sugar and butter to a saucepan and cooking over medium heat. Stir frequently until the butter melts. Let boil for about 3 minutes, it will begin to darken.
- Pour the mixture over the crackers and spread with a spatula to fully coat. Place in the oven and bake for 3-5 minutes, until bubbly.
- Remove the pan from the oven and scatter chocolate chip morsels all over the top. Place the pan back in the oven for another 3 minutes to melt the chocolate.
- Once again, remove the pan from the oven. Using a spatula, evenly spread the chocolate over the top of the caramel crackers.
- At this time, optionally add any toppings you desire such as sea salt flakes, chopped nuts, sprinkles, and crushed pretzels.
- Let crackers cool to room temperature then transfer to the fridge and let set overnight.
- Once chilled, crack the cracker bark by peeling the foil away then cutting into snack-sized pieces. You can do this using a chefs knife or your hands.
Notes
Em says
Hi, Jen,
Thank you for this! I have a question: do you ever find the toffee mixture separates and gives white streaks of grease on the surface after chilling? I have this happen when using margarine for the butter.
Em
Jenna Urben says
Hi Em! That can happen with margarine since it may have more water compared to dairy-free butter. The brand of DF butter can also make a difference. Earth Balance, Miyoko's, and Violife sticks are typically my go-to brands!
Amy says
This is soooo amazing! And so easy! Added chopped pecans and love them on there. I’m on my second batch in the last couple of weeks!
Jenna Urben says
Yay, I'm thrilled to hear that 🙂 We love this treat so much too!
Esmé Slabbert says
Oh wow, divine looking and for sure calling on me to make them.
Jenna Urben says
Hope you enjoy!!
Jess says
Hey! Could you use parchment paper instead of the foil? Super excited to make some dairy free for Christmas goodies
Jenna Urben says
Hi Jess! Yes, parchment paper will work instead of foil. Enjoy and happy holidays 🙂
Jay says
Maybe it'll work out yet but a 10*15 jelly roll pan easily fits 50 crackers so now I'm doubling the recipe? Same pan size though
Jenna Urben says
Hi Jay! If you can fit 50, doubling the recipe will work out great. Enjoy 🙂