Have you ever had Christmas Cracker Candy?!? It’s a delicious holiday treat that you can completely customize to your own dietary needs and preferences. This version of Christmas Cracker Candy is pretty simple to make… I bet it’ll be gone faster than it actually takes you to make it. AND, it has less than 1g sugar per serving… basically a delicious sugar free holiday dessert treat!
You can go with the toppings I’ve suggested here or customize them to your preferences. I love shopping in the bulk bins because it lowers costs (you only have to buy the amount you need), and reduces waste (no half filled packages left sitting around)! Some of my favorite flavor combinations include: Cranberry Pecan, Peppermint, Candy Crush (holiday colored chocolate candies), and Pistachio!
For the cracker base, I prefer to use Simple Mills Almond Flour Crackers (the sea salt flavor), but if you have a favorite plant cracker you prefer, feel free to use that!
Sugar Free Christmas Cracker Candy
Ingredients
- ~1 1/2 packages plain crackers I like to use the Simple Mills Sea Salt Almond Flour Crackers
- 2 sticks unsalted butter
- 1 cup light brown sugar substitute I prefer Truvia Sweet Complete Brown Sugar
- 1 Tbsp vanilla extract
- 3 cups No added sugar chocolate chips
Optional toppings
- chopped pecans
- dried cranberries
- chopped peppermints
- crushed candies (sugar free)
- chopped pistachios
- holiday sprinkles
Instructions
- Line a large baking sheet that has sides with foil or parchment paper. Spray the foil with your cooking spray of choice. Arrange the crackers in a single layer on the bottom of the pan. Set the pan aside.
- Preheat your oven to 400 degrees.
- In a medium sauce pan combine the butter, brown sugar substitute, and vanilla extract. Stir the mixture as the butter begins to melt. Allow the mixture to come to a rolling boil and let it boil for 2-3 minutes, stirring occasionally. Carefully remove the mixture from the stove and pour it over the crackers. (Make sure to watch it while it's boiling because it can boil over if your pan is not large enough.)
- Transfer the sheet pan to the oven and bake for 5 minutes.
- Remove the pan from the oven and once the brown sugar and butter mixture has stopped bubbling, pour the chocolate chips over the crackers. Let them sit for a few minutes to melt, then use a spatula to smooth it out over the entire pan.
- Next, sprinkle your desired toppings on top.
- Let the Christmas cracker candy cool down to room temperature. Transfer the pan to the refrigerator for at least 4 hours or to the freezer for at least 2 hours.
- Remove the pan from the refrigerator/freezer and gently peel the foil away. Cut the Christmas Cracker Candy into snack-sized pieces using a large knife or crack it into pieces.
- Store in an airtight container in the refrigerator for up to two weeks.
Notes
Nutrition
