Made with just five ingredients, this paleo Christmas crack is a cleaner version of the traditional chocolate toffee saltines we all know and love during the holidays. Sweet, chocoately, and crunchy – you will love every decadent bite, and may not want to share this holiday season. These are the perfect dairy free, grain free treat to enjoy!
This recipe almost didn’t happen. And it would have been a shame to the entire WORLD.
You know those ‘chance’ things that almost didn’t happen, but they DID happen, and it changed your life forever?
A job?
Love of a lifetime?
A surprise baby?
PALEO CHRISTMAS CRACK.
(those are not in particular order. Obvi paleo Christmas crack would be at the top that list.)
Hypothetically speaking, if your job is a food blogger and you fail epically at a recipe, and the love of your life might kill you for the massive brownish/black spot permanently stained on your concrete patio, and the baby(ies) finally went down for the night JUST as the fire alarm start blaring…it’s an victory of epic proportions when you finally nail the recipe you weren’t sure was possible.
Ok so the story above is true. Yeah guys, I ALMOST burned the house down attempting this not once, not twice, but three times.
Note – do not burn sugar. It will fill your house with black smoke, and when you frantically open the patio in a swift attempt to stop the smoke from infiltrating your kids’ rooms, the pot of liquid sugar WILL boil over and splat all over the concrete. Making for a fun 9pm outdoor scrubbing session in November.
I need worker’s comp…
So you can imagine my sheer delight when I figured out the perfect combination of steps to nail this paleo Christmas crack recipe. One taste, and I was hooked. It’s better than seeing fake Santa at the mall when you’re 6 years old. Hands down.
Not let’s talk about ‘Christmas crack’ – otherwise known as saltine toffee. Traditionally made with saltines, butter, brown sugar, and chocolate. But this version is made just five simple, paleo ingredients: plantain chips, ghee, coconut oil, coconut sugar, and of course, chocolate. And it’s better than the original – pinky promise ( I wouldn’t lie – the creepy elves are watching).
If you’re trying to make healthier choices this holiday season, or your determined to keep it paleo, but miss the traditional sweet treats – I got you covered girlfriend! Make sure to read the directions carefully, since the caramel sauce can be pretty finicky (and quick to burn if you aren’t careful).
The payoff though – oh that sweet payoff is so worth it. In an attempt to be 110% transparent, I ate this whole batch myself. I know it isn’t very Christmasy of me to not share, but I just couldn’t stop. If you make one treat this holiday season, this has to be it!
Looking for other festive yummies to make that are gluten free and dairy free? Try these soft & chewy paleo gingerbread cookies, peppermint almond joy quinoa balls, or these chocolate chia pecan pie parfaits.
Paleo Christmas Crack
Ingredients
- 4 ounces plantain chips (or enough to evenly cover a 12×17 baking sheet)
- 1/2 cup coconut sugar
- 3 tablespoons ghee
- 3 tablespoons coconut oil
- 1 tablespoon water
- 1 cup dairy-free chocolate chips or 100% cacao chips
Instructions
- Preheat oven to 400 degrees
- Line the baking sheet with parchment paper, then arrange the plantain chips in an even layer
- Combine the coconut sugar, ghee, coconut oil, and water in a medium saucepan. Turn heat to medium-high and begin stirring the mixture so the oil and ghee combine with the coconut sugar
- As the mixture starts to heat up, whisk it (vigorously) in one direction. The oil and sugar may separate, but continue whisking to combine
- Whisk about 4 minutes, watching very carefully to avoid burning the sugar. Once the mixture is combined and the consistently of melted caramel, remove from heat immediately. You have two options from here: Carefully drizzle the caramel on top of the plantain chips, trying your best to coat evenly OR gently pour the caramel on top of the plantain chips and using a rubber spatula, mix the chips around to evenly coat. You will have to do this quickly, as the caramel will begin to thicken once cooled. When the chips are coated, quickly arrange them back in an even layer. You may have to pull them apart with your fingers, as they will be sticky. *I chose this step, since wanted the bottoms of the chips to be caramelized as well as the tops
- Place the plantain chips with caramel into the oven and cook for 5 minutes, until the caramel is bubbly. Be careful not to burn
- Remove the pan from the oven and let cool as you prepare the chocolate
- Pour the chocolate chips in a medium glass bowl and heat in the microwave for 20 second intervals, mixing the chocolate between intervals. Once most of the chocolate is melted, remove from the microwave and stir until all the chocolate is melted
- Drizzle the chocolate on top of the plantains and spread evenly with a spatula
- Let cool at room temperature. If desired, add a little pink himalayan salt to top
- Place the pan into the refrigerator to chill. Once chilled and the chocolate has hardened, gently break off pieces to desired size and serve!
Where do you find dairy free choc chips
Enjoy Life is a great brand for dairy free chocolate chips!
My personal favorite is the Enjoy chocolate chips! Can hardly wait to try this chocolate crack!
Mine too! Enjoy Susan!
Did you make your own plantain chips or use store bought? This looks amazing!
Definitely store bought! I get mine at Trader Joe’s.
Do you have a brand of plantain chips you prefer? Or did you make your own? Can’t wait to try this.
I get mine from Trader Joe’s but honestly, most brands will work for this recipe! I do not make my own for this simply because it’s really hard to get them crispy enough. Store bought is best!
Are the plantain chips packaged or fresh plantains cut into chips? I can’t wait to make this!
I would definitely use store-bought/packaged plantain chips!
Thank you so much for creating and sharing this Awesomeness!!!!!
These look delicious!!! I think I’ll make them as one of my cookie swap treats. Thanks for sharing—I love your blog!
I presume these are the non-sweet plantain chips from TJs?
Yep non-sweet 🙂
This looks delicious! I first discovered plaintain chips on my honeymoon in the Dominican Republic and have loved them since, could you possibly use butter instead of ghee? I don’t have ghee in the house, I know that wouldn’t make paleo, but still healthier than the regular treat
Yep you absolutely could!
You are a genius!!! I’d never had Christmas crack until my SIL made it a few years ago, I started making it every year except for last when we moved to more paleo eating and I was miserable and pregnant?so excited to try this recipe!
Be careful Amanda, it’s highly addicting!
Would this keep in the freezer?
Thanks!!
I haven’t tried (never lasts that long) but my guess is it would!
I just made this and WOW it’s addicting!!! All of your trials and errors were SO worth it because this stuff is to die for! Thank you for a great recipe!!!
So glad you loved it Morgan! I think it’s totally addicting too.
My pleasure Morgan! So glad you liked it!
Help!!! The oil and ghee separated from the sugar and I couldn’t get it to blend back together. Any suggestions?
You definitely have to whisk vigorously. It will separate at first, but if you keep whisking whisking whisking, it will all combine together. Your arm might feel like it’s going to fall off, but it’s worth it!
Oh My Goodness! My husband and I can not stay out of these! Mine were not as pretty as yours were, I do not use a microwave so I had to stove top my chocolate, but its worth everybit of paitence it took! Love Love Love!
I’m so happy you liked them! The work for you was worth it 😉
Is there something I could use rather than ghee? I was told that is not paleo, but really want to make this.
Ghee is absolutely paleo!
What could I replace the ghee with to make this dairy free? Maybe earth balance dairy soy free “butter”? Or just use more coconut oil and leave the ghee out?
Soooooo good! I will be making more for Christmas and taking to family! Thank you! ??
I’m new to using plantains…are tostones the same thing? I have a bag of those in my pantry I picked up intending to try!
I almost wish I hadn’t made this- IT’S DANGEROUSLY GOOD! 🙂
I tried making the caramel sauce 3 times and it never seemed to work out between the separation, and spreading it on the chips. Never made it into the oven step. Looks great and I’m sure it tastes delicious but I will not be attempting this again.
Could you make this using regular saltines? We are just dairy free, not gluten free.
Hi
I couldn’t get my ghee and oil to blend with the sugar. So it was separated which made it to thick. Despite aggressively whisking and following directions. Any idea why that would be?
Thanks!
Absolutely delish! Bringing to Xmas eve gathering tonight and am sure it will be a hit. Thank you!
Yes yes yes! This stuff is amazing!! And I’m so glad I read the comments for the “keep stirring stirring stirring” advice. And do it vigorously, like the Boss says! This was super easy and so good.