Author: 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!
This bark is the perfect last-minute recipe and you might have everything you need on hand already! Saltine crackers are coated in a 2 ingredient toffee- no candy thermometer needed. Then you spread all of that with melted chocolate chips- it's the perfect sweet, salty, chocolatey dessert.
You can leave the chocolate plain or you can decorate it with nuts, sprinkles, crushed candy canes, cookies, to make it a little more festive. And while I do call this a "Christmas" recipe, really you could make this recipe any time of the year. You can never go wrong with chocolate, am I right? I'm right. 😉 Now let's dive in!
Ingredients:
This recipe is made up of just 4 simple ingredients. Saltine crackers, vegan butter (I used Earth Balance), brown sugar, and vegan chocolate chips (I used Presidents Choice this time, but Enjoy Life is another great brand I like). Then you can add toppings if you desire (see below for my suggestions).
Common Questions:
What is Vegan Christmas Cracker Candy?
It's one of the easiest and most delicious treats for the holiday! Saltine crackers are layered with toffee and topped with chocolate. You then crack the candy apart which is why it's also known as Christmas crack.
Ways to Top Your Cracker Candy
You can leave the chocolate plain, or you can top it with chopped pecans or other nuts, vegan sprinkles, candies, crushed candy canes, crushed cookies, vegan chocolate candies, or broken pretzels. Feel free to get as creative as you like!
Is This the Same As Christmas Crack?
Yes, it is! Some people call it "Christmas crack" because you crack the candy apart into bite-sized pieces.
Why is this recipe is so great?
It's easy, requires only 4 ingredients, and it will be the hit at your holiday party!
Are there any substitutions?
You can swap the saltine for Ritz Crackers (which are accidentally vegan). You could also try another brand of cracker or a gluten-free cracker. I recommend selecting a cracker that is light, crispy, flaky and salted for the right taste and texture.
How long can you store Christmas Crack?
It should keep for about a week in the fridge (if you don't eat it all already!) Or you can also freeze it. The better quality of chocolate chips you use, the better it should be preserved.
How to Make Vegan Christmas Cracker Candy:
Preheat the oven to 350°F (180°C).
Line a large baking sheet with parchment paper. Lay the saltine crackers in a single layer in a grid pattern on the baking sheet. If your pan is slightly smaller or larger, adjust the number of crackers as needed to fit the pan.
Make the toffee:
Candy Thermometer Method: Attach your candy thermometer to the pan and melt the butter and brown sugar over medium heat, stirring occasionally. Once the thermometer reaches 250°F - 270°F (121°C - 132°C), the toffee is ready.
No Candy Thermometer Method (Visual Cues): In a medium saucepan, melt the vegan butter and brown sugar together over medium heat, stirring occasionally. Once the mixture begins to boil, continue to gently boil for 3 minutes, stirring frequently. The toffee will thicken and coat the back of a spoon. Optional test: Drop a small spoonful of the toffee onto a cold plate and let it cool for a minute. When you press it, it should feel firm and break easily but still have a little give-this means it's at the right stage.
Spread the toffee: Quickly pour the hot toffee over the crackers. Use a spatula to spread the toffee evenly over the crackers, ensuring all crackers are covered with the caramelized mix.
Bake the toffee: Place the pan in the preheated oven and bake for 5 minutes. The toffee should bubble up a bit and become slightly golden. If it doesn't appear to be bubbling or golden enough after 5 minutes, leave it in for 1 more minute, but be cautious not to burn it.
Add the chocolate: Remove the pan from the oven. Sprinkle the vegan chocolate chips evenly over the hot toffee. Let the pan sit for 1-2 minutes until the chocolate chips start to melt. Use a spatula to gently spread the melted chocolate into an even layer over the toffee.
Note: If the chocolate is not melting well, return the pan to the oven for 1 minute, then continue spreading.
Add toppings (optional): If you're using any toppings, sprinkle them over the melted chocolate.
Chill: Place the pan in the freezer for about 1 hour or in the fridge for about 2 hours until the chocolate and toffee are fully set and hard. Once set, break the candy into pieces by hand.
Store: Keep the Vegan Christmas Cracker Candy in an airtight container at room temperature for up to 1 week, or store it in the fridge or freezer for longer freshness (up to 2 weeks in the fridge or 1 month in the freezer).
This vegan Christmas Cracker Candy is:
- 4 ingredients
- Crunchy
- Chocolatey
- Sweet
- Salty
- Oh so satisfying!
More scrumptious vegan Christmas treats:
Perfect Vegan Sugar Cookies
Easy Vegan Shortbread Recipes
Vegan Tiramisu
Soft Frosted Sugar Cookies
Easy Vegan Hot Chocolate
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Vegan Christmas Cracker Candy
Servings:
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Ingredients
- 40 salted saltine crackers, (a little more than 1 sleeve of crackers)
- 1 cup firm vegan butter, (I used Earth Balance, see notes)
- 1 cup brown sugar
- 2 cups vegan chocolate chips
- Optional toppings: chopped pecans, vegan sprinkles, crushed candy canes, crushed cookies, vegan chocolate candies, or broken pretzels.
Instructions
- Preheat the oven to 350°F (180°C).
- Line a large baking sheet with parchment paper. Lay the saltine crackers in a single layer in a grid pattern on the baking sheet. If your pan is slightly smaller or larger, adjust the number of crackers as needed to fit the pan.
- Make the toffee:Candy Thermometer Method: Attach your candy thermometer to the pan and melt the butter and brown sugar over medium heat, stirring occasionally. Once the thermometer reaches 250°F - 270°F (121°C - 132°C), the toffee is ready.No Candy Thermometer Method (Visual Cues): In a medium saucepan, melt the vegan butter and brown sugar together over medium heat, stirring occasionally. Once the mixture begins to boil, continue to gently boil for 3- 5 minutes, stirring frequently. The toffee will thicken and coat the back of a spoon. Optional test: Drop a small spoonful of the toffee onto a cold plate and let it cool for a minute. When you press it, it should feel firm and break easily but still have a little give—this means it’s at the right stage.
- Spread the toffee: Quickly pour the hot toffee over the crackers. Use a spatula to spread the toffee evenly over the crackers, ensuring all crackers are covered with the caramelized mix.
- Bake the toffee: Place the pan in the preheated oven and bake for 5 minutes. The toffee should bubble up a bit and become slightly golden. If it doesn’t appear to be bubbling or golden enough after 5 minutes, leave it in for 1 more minute, but be cautious not to burn it.
- Add the chocolate: Remove the pan from the oven. Sprinkle the vegan chocolate chips evenly over the hot toffee. Let the pan sit for 1-2 minutes until the chocolate chips start to melt. Use a spatula to gently spread the melted chocolate into an even layer over the toffee.Note: If the chocolate is not melting well, return the pan to the oven for 1 minute, then continue spreading.
- Add toppings (optional): If you're using any toppings, sprinkle them over the melted chocolate.
- Chill: Place the pan in the freezer for about 1 hour or in the fridge for about 2 hours until the chocolate and toffee are fully set and hard. Once set, break the candy into pieces by hand.
- Store: Keep the Vegan Christmas Cracker Candy in an airtight container at room temperature for up to 1 week, or store it in the fridge or freezer for longer freshness (up to 2 weeks in the fridge or 1 month in the freezer).
Notes
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕More vegan Christmas recipes you might enjoy:
Prof Litty says
We found the taste odd. Not sure if it was the Earth Balance or the Nestle vegan chips. However, when I used the peppermint chips on top instead of crushed pecans, they successfully combat the odd taste—but I should have used unsalted crackers at that point.
Noella May says
Just wondering about the stirring after boiling...In the long notes it says DO NOT stir during the 3 mtes of boiling. In the recipe card it says STIR AS NEEDED while boiling. Kindly clarify! Looking forward to trying this! Merry Christmas!
Sam Turnbull says
Sorry about that, a little typo. The recipe card is correct. Stir as needed. I have updated the post info. Thanks for pointing that out! Merry Christmas!
Kelli says
I have not had this since before going vegan. Thank you for this recipe. I just made it today and it was super easy and delicious!
E.C. says
I tried this recipe and it turned out great! Accidentally used unsalted saltines and it was still wonderful. Will definitely make again. Thank you!!
Sam Turnbull says
So happy you love it! 🙂
Rosalind says
As we don't have the crackers you mention in the recipe in the UK what size oven pan did you use.
Thanks
Sam Turnbull says
11" x 17" or 23cm x 43cm 🙂
Lori says
Hello,
What would the difference be between vegan butter and margarine? I am not vegan but have had requests to make this treat for a vegan using margarine and it didn't turn out, it would only work for me using butter. Not all margarines are the same, but what margarine to use?
Sam Turnbull says
Hi Lori, not all margarine are vegan, many of them contain milk products. My go-to vegan butter (or vegan margarin), whatever you want to call it, is Earth Balance Buttery Spread Original. Hope that helps!
Gina says
What about coconut oil instead if butter?
Sam Turnbull says
It should work but it wont be as rich tasting, and it might be a bit greasy.
Trish says
You can replace the crackers for matzah for a lovely Passover treat!
Sam Turnbull says
Interesting to learn, I will have to look for that recipe too 🙂 I hope you enjoy!
Lauren says
Even better the next day! Tasted like skor bar!! I’ve tried other recipes but this seems to work perfectly for me 🙂
Sam Turnbull says
So happy you enjoyed it Lauren 🙂
Simone says
Thank you for the recipe. So easy to make. I made it on Christmas day and my husband (non vegan) and I both enjoyed it. Half went in the freezer. I forwarded this to my friend in Germany and he is excited to make it too. Happy Holidays
Sam Turnbull says
Wonderful! So happy you enjoyed it, Simone 🙂
novajen says
LOVED these! We made a batch with saltines and one with graham crackers. We topped half of each with crushed candy canes and the other half with pecans. So delicious and so easy. Thank you so much for sharing this fun holiday recipe. It will be a new tradition for us!
Sam Turnbull says
You're most welcome! Thrilled you loved it so much novajen 🙂
Amy Ware says
Wow wow wow! Incredible!
Sam Turnbull says
Aww thanks Amy!
Nicole says
So quick & easy and sooooo delicious. I topped mine with pretzel pieces. Thanks for another amazing recipe!
Sam Turnbull says
You're most welcome, so happy you enjoyed, Nicole 🙂
chris says
Gluten free saltine cracker suggestion?
Sam Turnbull says
I haven't tried these, but these ones look about right 🙂
Lee says
Thanks for sharing, would you like to share that wonderful recipe with everyone? It must be amazing if it inspires comments like that.
Erin says
Keep it to yourself next time Ren
Alfred says
what a douchey comment.
Carly says
How quick & easy!!! Absolutely delicious!!! We topped them with chopped walnuts, a perfect treat! We used the ingredients as listed, started the chill with 30 minutes in the fridge, realized we were in a rush to try them as they looked so yummy & switched over to 30 minutes more in the freezer & they were wonderful!! Will definitely be saving this recipe for the future!
Sam Turnbull says
Wonderful! SO very happy you enjoyed them so much, Carly!
Bronwynn says
Quick question: did you find yours slightly greasy on the bottom?
Still delicious 🙂
Sam Turnbull says
I didn't notice it, but it may depend on the type of vegan butter you used. I used Earth Balance 🙂
Jen T says
So easy and so good! We used vegan graham crackers and they seemed more chewy than snappy, but maybe my sugar didn’t get to the candy stage? We topped with red & green sprinkles, and crushed candy canes.
P.S. Thanks for not calling this Christmas Crack. Have always hated that name because of it’s association with addiction.
Sam Turnbull says
Yes, I didn't like that name either! Yes, try cooking a little longer next time. Enjoy! 🙂