Description
A dairy-free take on the infamous saltine toffee—this easy cracker toffee or “christmas crack” recipe is sweet, salty, chocolatey, and addictively good! With rice cakes instead of crackers for a gluten-free crunchy base, dairy-free toffee made healthier with sugar and coconut cream, creamy SunButter swirled in the middle for extra decadence, and melted dark chocolate on top.
Ingredients
Scale
- 15 rice cakes (or gluten-free crackers)
- 2 cups (400g) cane sugar
- 2 cups (480ml) full-fat coconut milk
- 3/4 cup (195g) No Sugar Added SunButter
- 1 cup (180g) semi-sweet chocolate chips
Instructions
- Preheat the oven to 400°F. Line a sheet pan with parchment paper.
- Arrange the rice cakes in a single layer on the pan (you can break some in half to fill the pan if need be).
- Combine the cane sugar and coconut milk in a large saucepan (at least 4 quarts), and bring to a boil over high heat whisking until the sugar is completely dissolved.
- Insert a candy thermometer, and boil whisking very frequently until you reach 260-270°F (about 10-15 minutes).
- Working very quickly, pour the hot sugar mixture over top of the crackers and use a spatula to spread to the corners of the pan.
- Place in the oven for 5 minutes.
- Remove from the oven, and cool 10 minutes.
- Spread the SunButter over top of the toffee in a thick layer.
- Sprinkle the chocolate chips evenly over top of the SunButter layer.
- Place back in the oven for another 5 minutes.
- Working quickly while the chocolate chips are warm and melted, use the back of a spoon to spread/swirl covering the entire pan in a layer of chocolate.
- Refrigerate until the chocolate is set.
- Break apart into pieces, and enjoy!
- Keep leftovers in the refrigerator in an airtight container.
Keywords: dairy free, healthy, christmas, Christmas crack, toffee, saltine toffee, vegan, gluten free, chocolate