Christmas treats are often loaded with sugar and fat, but taste oh so good. Because we believe in balance, we also believe in creating healthier versions of some of your old favourite treats to enjoy in moderation. I've cleaned up my "Christmas Crack" recipe and it tastes equally as good!
- 1 row of saltine crackers (note, you can use the whole wheat version, but you miss out on the salty/sweet aspect of this treat)
- 3/4 cup coconut sugar
- 1/4 cup agave
- 3/4 cup grassfed butter
- 1 cup dark cacao chocolate or dark chocolate chips
- pinch of himalayan sea salt
- Optional: Pecans
Turn the oven to 400 degrees. Line the saltine crackers in a single layer in a 10x15 baking tray.
Make the caramel by cooking the butter, coconut sugar, and agave in a saucepan at medium heat, stirring frequently for 3-5 minutes until it comes to a boil or starts to darken.
Spread the caramel mixture over the saltine crackers and spread evenly.
Place the tray in the oven and bake for 5 minutes. The caramel will get hot and bubbly.
If using chocolate chips, sprinkle onto the tray, and then spread. If using bakers chocolate, melt in the microwave and then spread onto the crackers. Optional: sprinkle chopped pecans or sea salt on top of the spread chocolate.
Allow the crackers to cool, and then place them in the fridge overnight. In the morning, "crack" or cut the crackers into pieces and store in an airtight container in the refrigerator for up to a week.