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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.
-Each Light Rye Wasa cracker contains 5.5 grams of net carbs, so if you cut the toffee into 10 pieces you get about 3.3 grams of net carbs per serving from the crackers.
-If your toffee turns out soggy, try cooking the caramel longer next time before pouring it over the crackers and/or baking the toffee longer (possibly at a higher temperature). Keep in mind that the toffee will probably be firmer after chilling as well.
Suggested products:
- 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.
What does the xanthum gum do? I need to get some because I sooo want to make this asap!!!
It’s important for thickening the caramel. 🙂
Brianna, I’ve been reading a lot of your newer blog posts to get to know you better and I am just delighted that you’ve joined the ranks of wife-hood and motherhood! 🙂
My husband is type 2 diabetic and I’m wanting to make him treats he can really enjoy this Christmas, that won’t make his blood sugar skyrocket. I had fun making this! The caramel and ganache by themselves were SO GOOD… now I’m trying to think of ways I can use that ganache for other things because I could (did) eat it with a spoon! And so easy! The bars are chilling and I can’t wait to try them. Thank you so much for all the work you’ve done developing these wonderful, healthful recipes. You are a blessing! Merry Christmas!
I have tried quite a few THM/Keto/Sugar free desserts & this is the BEST tasting one I have tried so far. Yummy!!😋
Made it today and it is FABULOUS! Because I’m also in major PMS I sprinkled course sea salt on top. Now I just have to leave the house (and possibly the state) to avoid eating it all. Merry Christmas to me! Turned out perfectly. Thanks for the amazing recipe!
Just made this recipe this week. It is very good. Might sprinkle some pecans on the next batch before adding ganache. My crackers got a little soggy though. Do you find that happening too?
No, my crackers usually aren’t soggy. You could try cooking the caramel a little longer before pouring it over the crackers next time and/or baking for a longer time (perhaps at a higher temperature) and see if that helps. 🙂
If you are gluten intolerant you can use schar crackers for this recipe.
Any ideas for a cracker substitute to make this gluten free?
I’m afraid I don’t have much experience with storebought gluten-free crackers and don’t know of any off hand that are THM friendly, but you could try searching for a homemade basic gluten-free, low-carb cracker recipe on Pinterest. It would have to be baked pretty crispy before using in this recipe, though, and I don’t know for sure if something like that would hold up to the caramel or not. I’m sorry!
One of my favorite recipes ever!
Is there a way to substitute the wasa crackers to make these gluten free?
I’m sorry – I haven’t tried it with any gluten-free cracker options. You might be able to make your own gluten-free crackers and use those (I know there are some recipes in the THM cookbooks), but I’m not sure how well they would hold up in this recipe.
Hey Brianna! Love your recipes!!! I made this one last night & my caramel didn’t set up and almost broke. What did I do wrong?? They’re still delicious, but I would love to know how to fix the caramel. Any thoughts?
Hi Autumn! Did you use xanthan gum? I’ve heard that substituting glucomannan into caramel sauce recipes doesn’t work, so maybe that’s the issue? If not, I’m not quite sure what to tell you, other than to maybe try cooking it at a lower heat for a longer period of time. I’m sorry!
Oh don’t be sorry! Like I said, still delish!!! I just ate one! It just requires more finger licking LOL! Thanks for all of your amazing recipes!!
HI Briana,
I made this today. It was really good! I could not stop eating it!
I used full fat coconut milk to make the caramel and the ganache, since cream gives me problems. Are the Wasa crackers supposed to stay crispy, or get really soft, caramel infused and chewy? I got the later result, and I know it must be because of my substitutions. I thought I would ask anyways.
Thanks! I make recipes from your book almost every day!
This candy is more soft than crispy, but upon refrigeration should firm up pretty well. 🙂
Hey I subbed the was with gf matzah to make Passover matzah toffee! Yum!! I thubk it spills over into S helper territory, but still waaay healthier than the other stuff! Thanks for recipe!
For gluten free, you could use GF matzo crackers!
Thanks for the suggestion! (For those of my readers following the THM plan, most, if not all, gluten free matzo crackers would not be on plan.)
Do you think half and half would work instead of cream? I’m out of cream and wanted to make these before I get a chance to go to the grocery store. Thank you! This recipe sounds delicious!
I’m afraid I wouldn’t recommend that. I doubt it would thicken up as well.
I absolutely love the recipe! Thank you so much for posting yummy recipes for us to try! I did substitute coconut milk for the almond milk (due to nut allergy) and it turned out great! Thanks again!
If I use Truvia…how much should I use? I need specific instructions 😉 I am not one for winging it!!
I’m not sure, Lori. I’ve only made it with stevia and was just giving the Truvia as an option because someone reported back that they made it with Truvia and it worked. She didn’t tell me how much she used. I would check the THM Sweetener Conversion Chart for help in converting. 🙂
Can’t thank you enough! These were a Christmas favorite in my family and now I can continue the tradition. Do you think I can substitute guar gum for xanthan gum?
I’ve never used guar gum, so I’m afraid I’m not sure how it acts compared to xanthan gum.
This year I confirmed that guar gum and xanthan gum are interchangeable. I had all the ingredients set out, then realized there were Lilly’s Chocolate Chips in the cupboard so when I took the crackers out of the oven I just swirled the chips into the hot toffee the way my pre-THM recipe had it. YUM. Thanks again for this recipe that allows me to keep up the tradition!
Could I use Maple Extract Flavor/Caramel extract instead of the molasses? I make a lot of THM recipes for my son & I and he can’t have molasses. Thanks for taking time to create this recipe!
Sure!
CINNAMON ROLLS!!! They are the one treat I always go off plan for! And my birthday is next week…! 😉
These treats look amazing!!! Can’t wait to try them later this week!
Err, duh….CINNAMON ROLLS. Lol.
Serioulsy now, the Wasa crackers…Sweet Genius!!!
I made your cracker toffee last night. You are a genius. Thanks.
Thanks so much for making it!
CINNAMON ROLLS!!!! Please…. 🙂
This looks amazing! However the offer of a truffles recipe is something I look forward to. Thank you for all your recipes, I’ve enjoyed so many. Have a blessed Christmas season.
Thanks, Briana! This looks wonderful; I can’t wait to try it. Where can the crackers be found – in stores or ordered online? I have never seen them anywhere.
Hi Mary Beth! “Wasa crackers can usually be found at local grocery stores, and I often find them at discount grocery stores as well.” I’ve also included links in the post to where you can buy them from Amazon.
Good Morning Brianna,
would it change the recipe to use the flax was a crackers instead?
Thanks for all you do to make this journey more yummier. =)
I’ve never had those so I don’t know how they taste, but I don’t think that would be a problem. 🙂
I would love the jalapeno popper dip!!!!!!
I’m sooo excited! I vote for cinnamon rolls next!!! Thanks for your yummy treats!!
Definitely the cinnamon rolls!!!! I thoroughly enjoy your blog and your recipes. They are explained so well and are YUMMY!!! Thank you! ?
Now.. How are we supposed to help with THAT decision?? We (selfishly) want them ALL yesterday!!? I guess if I HAVE to prioritize, I would vote truffles and then peanut butter fudge. Of course, the savory jalapeño popper dip sounds amazing and I always need help with the appetizer course. But then again, the peppermint pops… Yeahhhhh… I’m sorry, I can’t help.?
YES! This recipe was my downfall last Christmas! I’ve been doing THM for 2 years and never thought of THMing this! Thank you!!!
Def the peanut butter fudge/balls and the Cinn rolls.
If you’re looking for peanut butter balls (buckeyes), I have a recipe for those here: https://www.briana-thomas.com/healthy-buckeyes/
The fudge I made is based off of the filling. 🙂
Please, the cinnamon rolls and peanut butter fudge! Can’t wait! I love your devotional type posts, too. You are very insightful and I really enjoy them. Plus, you are just a great cook. Because I found your recipes, I’ve been able to stick with THM for almost 4 months -my husband is willing to eat THM meals now. All credit to you & a couple of other bloggers. Merry Christmas and a Blessed New Year.
I vote for either of the peppermint recipes!
Oh Sister! Thank you!❤️
Can’t wait to try this! Please, please post a cinnamon roll recipe! I make them every Christmas and need a THM version!!!!
These look fabulous! I am going to try tomorrow. Yummy! All you upcoming recipes ßound good but I’m dying for a cinnamon roll recipe. The peanut butter fudge too! ?
Can’t wait to try this. It’s one of my Christmas favorites! Thank you for the note on gluccie. It was wondering about that.
Usually xanthan and gluccie can be substituted 1:1, but in certain instances they don’t have quite the same properties. 🙂
definitely the cinnamon rolls! And your version of this recipe is the first time I have wanted to try it! Thank you!
Ohhhhhhhh, ehhhhmmmmm, geeeeeeeee. I have seen this recipe out there for sooooo longggg, and I have always wanted to make it. Bless you for this.
Would you get mad if I said I wanted ALL the recipes right now? Okay, fine. BRING ME CINNAMON ROLLS! (AND THE WOOKIE!!!)(haha, see what I did there….)
Yes, cinnamon rolls!!