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–+ servings
Gluten Free Christmas Cracker Candy with bowls of candy
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5 from 1 vote
Prep Time: 20 minutes
Chill Time: 2 hours
Total Time: 2 hours 20 minutes
Course: Dessert
Cuisine: American
Diet: Diabetic, Gluten Free
Servings: 24
Carbohydrates: 26g

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

The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.
Note on the total carb count: There are 11.5g sugar alcohols in this version. Keep in mind that even though sugar alcohols are included in the total carb count number, erythritol doesn’t impact blood sugar for most people and can be subtracted out for most people. Then, we’re left with 14.5g net carbs, and 9g of that is fiber. Subtract that out as directed by your doctor. Way better than a traditional recipe which has 35-45g net carb per serving.

Nutrition

Calories: 211kcal | Carbohydrates: 26g | Protein: 2g | Fat: 18g | Saturated Fat: 9g | Sodium: 60mg | Fiber: 9g | Sugar: 0g
Tried this recipe?Mention @milknhoneynutrition or tag #milknhoneynutrition!