Pretzel Christmas Crack (Edit recipe)

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.

15 minutes

8 minutes

Difficulty:

Intermediate

Show nutritional information

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
Calculated per serving.

by freebellyrecipes

View original recipe

Serves: 14

Ingredients

2 cups Gluten Free Pretzel Sticks, Gluten-free & Dairy-free
.5 cup Coconut Oil, Refined
1-.5 cup Light Brown Sugar
.333 cup Coconut Milk, Full-fat
1 Tbsp Nutritional Yeast
1 tsp Vanilla Extract
.25 tsp Sea Salt
2 cups Dark Chocolate Chips, Allergen-free

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Process

Cook Mode

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!