Vegan Christmas Cracker Candy

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Vegan Christmas Cracker Candy

Just 4 ingredients, super easy to make, this Vegan Christmas Cracker Candy is the perfect treat for your holiday celebrations! Crunchy, chocolatey, sweet, and salty, it's insanely yummy- trust me when I say, this dessert with be the star of the show!
My Notes:
Prep Time5 mins
Cook Time10 mins
Chilling time:1 hr
Total Time1 hr 15 mins
Meal Type: Dessert
Special: 10 Ingredients or Less, Freezer-Friendly, Gluten-Free, Kid-Friendly, Nut-Free, Seasonal (Cold Weather), Soy-Free
Tool: Oven, Stove
Ingredient: Chocolate
Servings: 20
Calories: 223kcal
Ingredients
  • 40 salted saltine crackers (a little more than 1 sleeve of crackers) (gluten-free if preferred)
  • 1 cup(s) vegan butter
  • 1 cup(s) brown sugar
  • 2 cup(s) vegan chocolate chips
  • Optional toppings for Christmas Cracker Candy: chopped pecans, vegan sprinkles, crushed candy canes, crushed cookies, vegan chocolate candies, or broken pretzels.
Instructions
  • Preheat your oven to 350F (180C).
  • Line a large baking sheet with parchment paper. Lay the saltine crackers in a single layer in a grid pattern on the parchment paper lined sheet, and set aside. If your pan is slightly smaller or larger, it's ok to use less or more crackers as needed to fit your pan.
  • Add the vegan butter and brown sugar to a medium saucepan over medium-high heat. Stir as it melts to mix it together, once it reaches a boil, continue to gently boil the mixture for 3 minutes, stirring as needed. Remove from heat and quickly pour over the saltine crackers. Use a spatula to spread the toffee over the crackers. Place the pan in the oven and bake for 5 minutes.
  • Remove from the oven and sprinkle over the chocolate chips. Allow it to sit for 1 - 2 minutes until the chocolate chips start to melt. Use a spatula to spread the chocolate evenly over the crackers and toffee. If your chocolate isn't melting enough, return the pan to the oven for 1 minute and try again. If you wish to add any toppings, sprinkle them over the melted chocolate.
  • Place the tray in the freezer for about 1 hour or in the fridge for about 2 hours until the chocolate and toffee is set and hard. Once it is set you can break it up by hand. Store in an air-tight container in the fridge or freezer.
Notes
To make nut-free do not garnish with pecans, and instead leave the chocolate plain or choose a nut-free garnish.
To make gluten-free use gluten-free saltines such as these ones.
To make soy-free make sure the saltines you use are soy-free, and use a soy-free vegan butter.
Nutrition
Serving: 1serving (recipe makes 20 servings) | Calories: 223kcal | Carbohydrates: 26g | Protein: 2g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 137mg | Potassium: 27mg | Fiber: 1g | Sugar: 19g | Vitamin A: 432IU | Calcium: 34mg | Iron: 2mg
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