Pretzel Christmas Crack
Whether you're adhering to dietary restrictions or simply seeking a treat that everyone can enjoy, my dairy-free, Gluten-Free Pretzel Christmas Crack is the perfect addition to your festivities. Indulge in the perfect blend of sweet and salty, featuring crunchy gluten-free pretzels, dairy-free caramel, and velvety allergen-free dark chocolate. For an extra touch of sophistication, a sprinkle of sea salt enhances the experience. Break it into pieces and relish the magic of the season in each scrumptious bite.
PREP TIME
15 minutes
COOK TIME
8 minutes
INGREDIENTS
8
Serves: 14
Ingredients
- 2 cups2 cups2 cups Gluten Free Pretzel Sticks, Gluten-free & Dairy-free
- .5 cup.5 cup.5 cup Coconut Oil, Refined
- 1-.5 cup1-.5 cup1-.5 cup Light Brown Sugar
- .333 cup.333 cup.333 cup Coconut Milk, Full-fat
- 1 Tbsp1 Tbsp1 Tbsp Nutritional Yeast
- 1 tsp1 tsp1 tsp Vanilla Extract
- .25 tsp.25 tsp.25 tsp Sea Salt
- 2 cups2 cups2 cups Dark Chocolate Chips, Allergen-free
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to oven to 375 degrees conventional bake or 350 degrees convection bake. Line a 13″ x 18″ baking sheet (half-sheet pan) with parchment paper or a silicone baking mat.
- Note: I also like to grease the sides of the pan to ensure the caramel toffee mixture does not stick to the pan.
- Arrange the gluten-free pretzel sticks evenly over the prepared baking sheet.
- In a saucepan over medium heat, melt 1/2 cup of refined coconut oil with 3/4 cup of packed brown sugar and 1 tablespoon of coconut milk (reserve remaining coconut milk), stirring continuously, until it comes to a boil. Let it boil for 3-4 minutes without stirring, allowing the sugar to dissolve. Remove from heat and whisk in coconut milk, vanilla extract, nutritional yeast, and salt.
- Pour the dairy-free caramel sauce evenly over the gluten-free pretzels, ensuring each piece is well-coated.
- Bake in preheated oven for 5-8 minutes or until the caramel is bubbly and slightly darkened.
- Remove from the oven and immediately sprinkle the chocolate chips on top. Let stand for 1-2 minutes until at least half of the chocolate chips look shiny. Then, using an offset spatula, spread the melted chocolate chips out evenly across the top of the pretzels and caramel.
- Once the melted chocolate is evenly distributed, sprinkle sea salt over the chocolate before it sets for garnish.
- Place the baking sheet in the refrigerator for at least 2 hours or until the chocolate is set.
- Once set, remove the Pretzel Christmas Crack from the refrigerator, and lift the parchment paper or silicone mat, peeling away from the Pretzel Christmas Crack. Then, break the bark into pieces and serve.
- ¡Buen Provecho!
Add a Note
My Notes:
About This Recipe
Show nutritional information
Appetizers Dairy Free Egg Free Gluten Free Nut Free Pescetarian Plant Based Shellfish Free Snacks Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 485 |
| Fat: | 29 g |
| Carbohydrates: | 56 g |
| Protein: | 5 g |
| Cholesterol: | 0 g |
| Sodium: | 434 mg |
| Fiber: | 6 g |
| Sugars: | 19 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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