Have you heard of Christmas Crack? I hadn’t until last December, when my Pinterest feed became flooded with pins for it. Quite frankly, I was skeptical. I mean, come on. Crackers and chocolate? Has everyone finally lost their minds?!
Turns out they haven’t (yet)… I gave it a try and OMG!, there’s a reason it’s called Crack… It’s so insanely addictive. Seriously, everyone was clamouring for more!… Consider yourself warned and proceed at your own risk.
All the recipes I’ve seen for Christmas Crack (which by the way, also goes by the name of Saltine Toffee) are pretty much the same. A layer of saltine crackers, a layer of homemade toffee (equal parts butter and sugar), a layer of chocolate chips, and (sometimes) a layer of nuts. Delicious, but not very festive (in my opinion). So I decided to add a little Ho! Ho! Ho! to them, and dressed them up with candy canes and white chocolate… I’ve been a little obsessed with white chocolate since discovering this easy, vegan-friendly, recipe from Cupcake Project.
As always, please use caution when handling molten sugar. Especially resist the urge to lick the spoon 😜
Peppermint Christmas Crack
Recipe Type: Dessert
Makes: 1 large sheet
- 60 – 70 Saltine Crackers (I used salted Premium Plus)
- 1 cup Vegan Butter (I used Earth Balance)
- 1 cup Dark Brown Sugar
- 1 1/2 cup Semi-Sweet Chocolate Chips (non-dairy)
- 4oz /113g Non-Dairy White Chocolate, chopped*
- 1/4 tsp Peppermint Extract
- 1/4 cup Crushed Candy Canes (7 or 8 small candy canes)
Preheat oven to 425°F.
Line a large jelly roll pan with parchment paper** and arrange the saltines in a single layer on the paper. Set aside.
In a medium saucepan, melt the vegan butter and brown sugar. Bring to a boil, and continue to boil for 3 minutes (stirring constantly to avoid bubbling over and scorching). Immediately pour over crackers and (working quickly as the toffee will harden as it cools) spread evenly with a spatula.
Bake for 3 – 5 minutes, until the mixture is bubbly (watch it closely).
Remove from the oven and immediately sprinkle the chocolate chips evenly over the top. Wait for about 2 minutes, as the hot toffee melts the chocolate chips. Once the chocolate chips are soft, spread them over the crackers with a spatula. Set aside.
Place the white chocolate in a microwave safe dish. Heat in the microwave, in 30 second bursts, stirring after each session, until melted. Stir in peppermint extract.
Drizzle the white chocolate over the dark chocolate and sprinkle with crushed candy canes.
Allow the pan cool for a few minutes, then freeze for about 30 minutes (until firm).
Break into pieces and serve.
Store in an air tight container.
*I used the recipe for white chocolate (vegan version) from Cupcake Project (double the recipe to get 4oz/113g). If your white chocolate is in chip form, you should need approximately 2/3 cup.
**Alternatively, you can use foil to line your jelly roll sheet, but if you do, be sure to grease the foil well. I found that no greasing was necessary when I used parchment paper.