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
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Ingredients
- 40 salted saltine crackers, (a little more than 1 sleeve of crackers)
- 1 cup vegan butter
- 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).
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Nutrition
More vegan Christmas recipes you might enjoy:
Stephanie Mahler says
Thank you, Sam! I made the candy from a version of your recipe that I had saved a while ago, so I missed some of the updated info and the rec for a vegan butter brand. I will be more careful to check for the newest revisions in the future! I love your recipes, and have all your cookbooks, so one "fail" won't stop me from making more in the future. I am a "Fan" with a capital F!
Stephanie Mahler says
This was a disappointment. The butter and sugar remained separate, despite boiling longer than indicated. Surprisingly, it set up just fine, though. My husband mentioned a "burnt" taste -- he couldn't quite put his finger on it. To me, it was just kind of "blah" tasting, not addictive at all! It seemed to need a bit of salt; the saltines were not enough. I added chopped pecans on top; if I were to do it again, I would toast them first.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Stephanie, Thank you for your feedback—I’m sorry the recipe didn’t turn out as expected. The separation issue might be due to the toffee not reaching the right temperature; using a candy thermometer can help ensure it emulsifies properly. Cooking at a medium heat and stirring constantly can also prevent a burnt taste. The brand of vegan butter can also make a difference, as some have higher water content, which affects consistency—a higher-fat vegan butter works best. Adding a pinch of salt or toasting the pecans, as you mentioned, is a great idea to enhance the flavor. If you try it again, I’d love to hear how it turns out!
Stephanie Mahler says
I wondered about the brand of butter...I used Country Crock Plant Butter made with avocado oil. What brand(s) of vegan butter do you use, Sam?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Stephanie, yes that vegan butter might not be the best for baking, I have never tested it so I can't say for sure. I used Earth Balance Buttery Spread Original (I included this info in the recipe too). If you give it another try I hope it turns out better for you with Earth Balance. 🙂
Suzy says
Sam! They melt in your mouth!!! These are delightful little morsels!! I'm taking them to Christmas tomorrow with friends and I'm SURE they will go over great! I used Ritz crackers just because they're cuter, and after reading the reviews, I did use my thermometer to make sure I had the temp high enough. It took much longer than 3 minutes, probably closer to 10. But well worth it. I will be making these often, such an easy take-along/gift. Thanks so much Sam! And Merry Christmas to you and yours!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you loved it Suzy!! Thank you for the lovely review 🙂
Heidi says
I made this recipe. The toffee center didn't completely set. It was just a little chewy, but that made it very nice. However, the earth balance butter that I used left strange aftertaste. I tried grinding salt on the finished product which dif help. But how can I help the flavor to be a bit more buttery. Ghee brushed on it or is it just too late. My son says it tastes good, but I can still taste the Earth balance.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Heidi, it sounds like you might not just like the flavor of Earth Balance, perhaps try another kind of vegan butter next time? I hope that helps!
Laura says
Country Crock makes
several plant butters. I like to use the avocado oil. (it doesn't taste like avocados, I swear!)
Sam Turnbull @ It Doesn't Taste Like Chicken says
That's great Laura! Enjoy!
Charlie says
I tried this recipe as written with Miyoko's butter and it totally failed in a very similar way to what Carolyn described in April 2024. The quantities of ingredients given are fine, but the instructions are nearly useless. Use the ingredients list here, but look up another recipe for instructions. I found the dairy-full recipe from The Preppy Kitchen to be far more detailed. The main point missing from this recipe is that you will bring the sugar and butter up to 255-265F and they should form an emulsion before pouring the toffee on the crackers. This took MUCH longer than 3 minutes.
My second attempt with regular old dairy-free margarine (since my good butter was wasted by following the instructions posted here) was so much better when cooking based on temp and not time.
If you do not have a thermometer, I would suggest very slowly increasing the heat on your stove, starting at low, and pulling a little toffee out once you think you are near the right temp and letting it cool/ dropping it in a cup of cold water then fishing it out. It should set up and be sort of sticky and chewy. If not, bump the heat up a little more and give it a sec before repeating. The toffee will firm up more after baking since that takes it up to "hard crack" temps.
Charlie says
One more note: I would put money on that the issues Ray and Carolyn had were due to not bringing the toffee up to a high enough temperature.
A candy or instant read thermometer is a great purchase imo, I got an analog candy thermometer from Kroger for like $5 and it totally changed my fudge making game. I guess I forgot about that and these are the consequences of my hubris.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Charlie, just wanted to let you know that I updated the recipe with more information and helpful tips so hopefully if you try it again it will work out perfectly for you 🙂
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Charlie, I’m sorry to hear the first batch didn’t work as expected. Thanks for sharing your experience and tips for improving the recipe. Hopefully your second attempt turned out perfectly!
Lisa says
Took this to a party last night and it was a huge hit!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Lisa, I’m so glad the recipe was a hit at your party! Thanks for sharing—sounds like it was a crowd-pleaser!
Ray says
Seen this all over social media so gave it a try, and honestly super disappointed. Will try a. Recipe by another person but I feel the quantities were off for this one, it just didn’t work or set, it was very thin and oily despite using the ingredients stated.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Ray, I’m so sorry to hear about your experience! The measurements in the recipe are correct as written. Can I ask what type of vegan butter you used? If it didn’t set, it’s possible that the butter and brown sugar weren’t boiled long enough, or the mixture wasn’t baked long enough, as the sugar needs proper cooking to set. Did you happen to use a timer during those steps? I’d love to help troubleshoot and figure out what might have gone wrong!
Ariana says
My younger brother requests these all the time and even asked for them for his high school graduation present. These are simple and delicious and the recipe is so easy to follow.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh fantastic! Happy graduation for your younger brother, thank you for the review!
Toni says
This recipe was easy & addictively delicious. I baked it for an extra minute or two, watching closely until the whole pan was bubbly. The center of the pan was more chewy than crunchy so perhaps I needed to bake it a bit longer. Could be my oven temp? Thanks so much for sharing!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Toni! So happy you enjoyed it so much! It's very common that oven temperatures range a little bit, so yes next time you can bake an extra minute or two to ensure it is crispy all the way through. Just make sure to keep an eye on it so that it doesn't burn. 🙂
Belinda says
I tried these for the first time this past Christmas. Holy smokes were they addictive! Perfect combination of salty and sweet, crunchy and smooth. Great Christmas baking addition!!!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
I just saw this comment now. So happy you loved them so much Belinda! 🙂
Carolyn Clark says
Hello, Thanks for another good recipe! I used a candy thermometer and it took ~ 10 min for it to get up to 250°. I got impatient by that time, so pulled it off. Besides delicious vegan dark chocolate chips, I added chopped pecans to the top. Yummy😋!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it!
Carolyn says
This recipe did not work out for me. I used Earth Balance butter and dark brown sugar, after about a minute and a half of boiling/stirring the sugar started to smell burnt and it wouldn’t combine (sugar and butter stayed separated). This could possibly be from the dark brown sugar but it could’ve also been something with the temperature.
The rest of the process went well but the burnt sugar ruined the flavor. I wish this recipe included exact temperature so troubleshooting would be easier.
Jess @ IDTLC Support says
We're sorry to hear it wasn't a good experience for you on the first try. It does sound like it was cooking on a high temperature. If you tried again, your stove might need to cook closer to a low-medium temp with regular stirring.
Taylor says
Loved this recipe! How long will it keep if stored in freezer?
Jess @ IDTLC Support says
It should store a good 1-2 months in the freezer!