Step 1

Preheat oven to 400. Line a 9×13 baking pan with foil or baking paper. Spray with avocado oil grease bottom with butter. Line the bottom of the pan evenly with crackers until it is completely covered and they form the bottom layer. Set aside.

Step 2

Combine butter and coconut sugar in a small saucepan over medium high heat. Once boiling, reduce heat to medium low and whisk vigorously for 3-4 minutes. It will appear to separate, but that’s ok! Just keep stirring until it resembles caramel and is a rich brown color. Remove from heat immediately and add vanilla.

Step 3

Pour the caramel mixture over the crackers. Put into the oven and bake for 5 minutes until golden and bubbling.

Step 4

Meanwhile, melt the chocolate in a microwave-safe dish in 40 second increments, stirring in between. When the crackers/caramel come out of the oven, let them cool for 1-2 minutes until the bubbling stops. Pour the chocolate overtop and smooth/even out using a butter knife.

Step 5

Let the pan cool and refrigerate overnight (or minimum 6 hours for best consistency!) Alternatively you can freeze the pan for 2 hours. Once ready, remove the foil/parchment paper and cut using a chef’s knife (you can also use your hands but I find a knife works a bit better!). Serve and enjoy!

Storage: This Christmas crack recipe is best stored in the refrigerator. It will keep for up to one week in the refrigerator. You can also freeze it for up to 3 months and let it thaw for 10 minutes before eating.

Toppings: Top with crushed candy canes, goji berries, chopped nuts, chocolate chips, drizzled white chocolate, M&M’s, holiday sprinkles, or your favorite topping!

Gift Tins: This yummy crack candy makes the perfect gift for your neighbors or friends. I recommend storing it in the freezer before putting together your tins. Then,

1. Line the tin with parchment paper
2. Place the crack candy in the tin.
3. Keep it in the freezer until you’re ready to gift it!
4. Write a cute note letting them know the proper storage instructions.