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Recipe updated 7/5/16 – I’ve made the caramel recipe a little more fool-proof and just simplified everything in general. And it tastes better now. So says my sister, and I agree.
“And so this is Christmas…”, and Christmas means that all of a sudden I have umpteen recipes that I want to post because they’re holiday-related, and Christmas is NEXT FRIDAY, Y’ALL! So prepare yourselves for a barrage of Christmas recipes. Now I just have to decide which recipes to post when. I’ve got truffles, and peppermint pudding pops, and jalapeno popper dip (for social functions), and cinnamon rolls, and Frosted Peppermint Pie, and maybe some peanut butter fudge (it’s currently freezing and I haven’t tasted the finished product yet, but the “dough” was awesome!). So help me out and tell me which one you want to see first. (Update – here’s the cinnamon roll recipe that you all wanted to see!)
There’s something exciting coming up tomorrow! Some of my blogging buddies have teamed up with me to offer you a chance to win one of two gift cards to the Trim Healthy Mama online store, so stay tuned for that tomorrow! (Edited to add: check it out here! The post includes a holiday recipe roundup too!)
Now on to *today’s* recipe…
Have you seen the “Christmas Crack” toffee recipe floating around Pinterest? It’s made of saltine crackers with caramel and chocolate stuff. And sugar, lots of sugar. I thought this would be a great recipe to healthify, so voila! I made a version last week but it was sadly lacking. Think oversweetened caramel, very overpoweringly-dark chocolate, and not nearly enough caramel. So I modified them, and doubled the caramel, and lightened up the chocolate, and didn’t use as much chocolate. I wanted to emphasize the caramel cuz caramel is awesome!
This caramel is like a salted caramel because I used salted butter to make it, so if that’s not your thing, use unsalted butter and add just a pinch of salt to your taste.
The traditional “Christmas Crack” (how that name can possibly have good connotations…) is made with saltine crackers, but for a low carb version I used Light Rye Wasa crackers. Each cracker only contains 5.5 net carbs! Obviously these crackers aren’t going to be quite the same as saltines, but I think they’re a great (and easy) substitute. Wasa crackers can usually be found at local grocery stores, and I often find them at discount grocery stores as well.
I prefer this candy stored in the refrigerator so the caramel stays soft, but the freezer would be a good option too.
Don’t forget to tell me which recipe you want to see first!
You can find this recipe in my cookbook, Necessary Food.
- 1 stick (1/2 cup) salted butter
- 1 cup heavy whipping cream
- 2½ tsp. THM Super Sweet Blend (or more, to taste)
- 2 tsp. molasses
- ½ tsp. vanilla extract
- ⅜ tsp. xanthan gum
- 6 Light Rye Wasa crackers
- 1 oz. unsweetened baker's chocolate
- 2 T refined coconut oil
- 4 tsp. THM Gentle Sweet (or more, to taste)
- Dash of salt
- 6 T heavy whipping cream
- Make the caramel. In a nonstick saucepan over medium heat, whisk together all the ingredients (sprinkle the xanthan gum in while whisking so it doesn't clump). Bring to a slow boil, then turn the heat down as low as you can and still keep the caramel bubbling. Cover the saucepan and let the caramel slow boil for about 7 minutes, whisking occasionally so it doesn't burn. The end result should be thick but pourable.
- Arrange 6 Light Rye Wasa crackers in the bottom of a 9x13 inch pan so that they are not overlapping. Pour the hot caramel sauce over them and bake at 400 degrees F for 15 minutes or until a darker caramel color and bubbly. Let cool on the counter, then freeze to chill.
- Meanwhile, make the chocolate ganache by melting the chocolate, coconut oil, Gentle Sweet, and salt in the microwave. Microwave in 15 second increments, stirring often, so the chocolate doesn't burn. When everything is melted, whisk in the cream in 2 T increments. Put the ganache in a small sealable plastic bag.
- When the caramelized crackers are chilled in the freezer, cut a small hole in the corner of the plastic bag and drizzle them with the chocolate. Put the toffee in the refrigerator for the chocolate to harden. Once it does, cut the toffee into pieces with a sharp knife and store in a sealed container in the fridge or freezer, your choice (I prefer the fridge for a softer caramel). Yields about 10 servings.
- Grandma’s Molasses (gluten and nut free)
- Xanthan Gum
- Wasa Light Rye Crackers
- THM Pure Stevia Extract Powder and Super Sweet Blend can be purchased from the Trim Healthy Mama online store.