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4-Ingredient Christmas Crack Recipe (Saltine Chocolate Toffee Bark)

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Christmas Crack Recipe

This Christmas crack is the perfect last-minute holiday recipe! With just 4 ingredients and minimal effort, you’ll have a perfectly sweet, slightly salty Christmas treat. This totally foolproof saltine chocolate toffee bark recipe is super easy, perfect for even the most inexperienced home cooks!

christmas crack pieces on a baking sheet with milk on the side

Main Ingredients You’ll Need to Make This Recipe

  • Crackers – I used Simple Mill’s almond flour sea salt crackers, they’re entirely grain-free and a totally delicious! They act as the perfect substitute to Saltine crackers, used in most traditional Christmas crack recipes. This simple swap makes this holiday dessert recipe gluten-free, and a little bit healthier.

  • Butter – Feel free to use whatever kind of butter you’d like, though I used vegan butter to keep this recipe vegan-friendly. My sister’s vegan, so I always try to make at least a few holiday treats that she can eat too. And honestly, you can’t even taste the difference in this vegan version!

  • Sugar – I used coconut sugar, since it’s less refined and slightly lower on the glycemic index. However, brown sugar will work just as well!

  • Chocolate Chips – Either 2 cups of chocolate chips or chopped chocolate will do! Also, you can use whatever intensity of chocolate you’d like – I prefer dark chocolate to balance out some of that sweetness in the caramel layer. If you don’t have a microwave, or would prefer not to use it, then simply melt your chocolate over a double boiler instead. I always opt for the microwave because it’s easier!

  • Toppings (optional) – Christmas crack is great on its own, but feel free to add additional toppings like chopped nuts, candy, sprinkles, shredded coconut, or crushed candy canes.
Christmas Crack Recipe (Vegan, Gluten-Free Options)
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Christmas Crack Recipe (Vegan, Gluten-Free Options)

5 from 1 vote
Recipe by Samantha Course: DessertDifficulty: Easy
Servings

10

servings
Prep time

5

minutes
Cooking time

5

minutes
Chilling Time

6

hours

This Christmas crack is the perfect last-minute holiday recipe! With just 5 ingredients and minimal effort, you’ll have a perfectly sweet, slightly salty Christmas treat. This totally foolproof recipe is super easy, perfect for even the most inexperienced home cooks!

Ingredients

  • 1 Sleeve Saltine Crackers or 1 box Simple Mill’s GF Crackers

  • 1 Cup Butter (Dairy or Non-Dairy)

  • 1 Cup Coconut Sugar

  • 2 Cups Chocolate Chips

Directions

  • Preheat oven to 400° Fahrenheit and line a large baking sheet with aluminum foil. Arrange crackers in an even layer on baking sheet.
    • Christmas Crack Step 1
  • Melt butter and sugar in a small saucepan over medium heat, stirring frequently. Once butter has melted, cook for another 4-5 minutes, stirring constantly until dark brown and bubbling.
  • Remove from heat, then immediately pour over crackers. Bake for 5 minutes, until hot and bubbly.
  • Melt chocolate in the microwave, in 30 second intervals until completely smooth. Remove crackers from oven and let cool for 1 minute or until no longer bubbling, then pour chocolate over top and spread into an even layer.
  • Leave to cool at room temperature then transfer to either the fridge for 6-8 hours, or the freezer for 3-4 hours. Remove crack candy from pan, peel away foil, and break into large chunks.

Notes

  • To Store: Store Christmas Crack in an airtight container for up to two weeks.
  • To Freeze: Break or cut it into pieces and store it in freezer-safe bags for up to 3 months.

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Dairy-Free

Gluten-Free Stuffing (With Dairy-Free Option)

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Gluten-Free Stuffing

Full of savory flavors and made with 11 simple ingredients, this gluten-free stuffing recipe is a classic dish you can make for the upcoming holidays to share with family and friends!

Gluten-Free Stuffing

A Thanksgiving meal isn’t complete without the stuffing! I love the savory flavors of onion, celery, sage, rosemary and chicken stock all mixed together with cubes of toasted bread. With the holidays coming up, you’re going to want a quick, delicious gluten-free stuffing recipe on hand. This one will not disappoint. It’s not only gluten-free but it’s also dairy-free, ensuring even those with allergies can enjoy this timeless dish.

MAIN INGREDIENTS NEEDED

  • Gluten-Free Bread

  • Butter

  • Yellow Onion

  • Celery

  • Garlic Cloves

  • Fresh Sage, Parsley & Rosemary

  • Salt

  • Chicken/Vegetable Stock

  • Eggs

TIPS TO FOLLOW WHEN MAKING This Classic Gluten-Free Thanksgiving Stuffing

  • I used Canyon Bakehouse Gluten-Free Mountain White bread in this recipe and it cooked up beautifully!

  • I kept this stuffing recipe classic, but you could easily add sautéed mushrooms, cranberries, apples, or a little sausage to it if you’d like. Here’s one variation you can try if you want to add a little sweet to this savory dish.

    • Cranberry-Apple Stuffing: When cooking onions and celery, add 2 peeled, cored and diced apples, and 1 cup dried cranberries to the aromatics when you add the stock.
  • To make this dairy-free, all you have to do is replace the butter with vegan butter!
Gluten-Free Stuffing (With Dairy-Free Option)
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Gluten-Free Stuffing (With Dairy-Free Option)

5 from 1 vote
Recipe by Samantha Course: SidesCuisine: AmericanDifficulty: Medium
Servings

4

servings
Prep time

20

minutes
Cooking time

1

hour 
Total time

1

hour 

20

minutes

Full of savory flavors and made with 11 simple ingredients, this gluten-free stuffing recipe is a classic Thanksgiving dish you can make for the upcoming holidays to share with family and friends!

Ingredients

  • 15 Ounce Loaf (cut into cubes)

  • 1/2 Cup Butter

  • 1 Large Yellow Onion (chopped)

  • 1 Cup Celery (chopped)

  • 5 Whole Garlic Cloves (minced)

  • 1/2 Cup Fresh Parsley (chopped)

  • 3 Tablespoons Fresh Rosemary (chopped)

  • 3 Tablespoons Fresh Sage (chopped)

  • 2 Teaspoons Salt

  • 2 Cups Chicken or Vegetable Stock (divided)

  • 2 Whole Eggs

Directions

  • Preheat oven to 350° Fahrenheit.
  • Spread bread cubes into an even layer on a baking sheet and bake for 30 minutes, tossing halfway through.
  • Melt butter in a small saucepan over medium heat, then add in the onion, celery, and garlic. Sauté until soft, about 8 minutes.
  • Add toasted bread cubes, onion mixture, fresh parsley, sage, rosemary, salt, and 1 cup of stock to a large bowl – toss to combine.
  • In a separate bowl, whisk together the remaining one cup of stock and eggs. Pour egg mixture into bread mixture and stir until just combined.
  • Transfer to a 9×13-inch baking dish and bake for 45-50 minutes or until golden brown.

Recipe Video

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Desserts

Gluten-Free Pumpkin Bread with Maple Glaze (Dairy-Free)

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Pumpkin Bread With Maple Glaze

This gluten-free and dairy-free pumpkin bread recipe is full of warm pumpkin spices topped with a sweet & delicious maple glaze. Pair it with a hot cup of cider or coffee for breakfast or a snack. A perfect Fall treat!

Pumpkin Bread With Maple Glaze

This easy and healthy pumpkin bread recipe could be one of my favorite pumpkin recipes of all time (besides my pumpkin cookies and healthy pumpkin muffins.) With a moist center, warm spices and a sweet maple glaze finish, it’s a perfect recipe for October.

What Makes Pumpkin Bread Healthy?

  • It’s full of nutrients. Pumpkin bread contains a high amount of fiber, vitamin A and C, potassium, copper, manganese, iron, B vitamins, and vitamin E. It is also high in antioxidants.

  • It’s dairy-free. I used coconut oil and vegan butter to keep the bread dairy free! Though feel free to use regular butter if you prefer.

  • Can reduce blood glucose levels. Pumpkin has been shown to improve glucose tolerance and increase the amount of insulin the body produces.

MAIN INGREDIENTS NEEDED TO MAKE Gluten-free Pumpkin Bread With Maple Glaze

  • Gluten-Free Flour: I use and recommend Bob’s Red Mill Gluten-Free 1:1 Baking Flour. Whatever gluten-free flour you use, make sure it contains xanthan gum. If you’re not gluten-free, use all purpose flour instead.

  • Baking Powder / Baking Soda

  • Pumpkin Puree: Be sure to use unsweetened pumpkin puree, NOT canned pumpkin pie filling in this recipe.

  • Cinnamon

  • Coconut Sugar: Feel free to use white sugar, cane sugar, or brown sugar in place of the coconut sugar in this recipe.

  • Eggs: Bring your eggs to room temperature before using in this recipe.

  • Non-Dairy Milk: Use any non-dairy milk you’d like in this recipe! I use homemade almond milk and have always had great results. If you’re not dairy-free you can easily use cow’s milk instead.

  • Vanilla Extract

  • Maple Syrup

Other Ways to Eat Pumpkin Bread

  • For those who have a sweet tooth, pair this pumpkin bread with Nutella.

  • For those who crave something savory, you can combine the pumpkin bread with cream cheese, or cinnamon cream cheese. 

  • You can also try using apple or honey cinnamon butter. 
Gluten-Free Pumpkin Bread with Maple Glaze (Dairy-Free)
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Gluten-Free Pumpkin Bread with Maple Glaze (Dairy-Free)

4 from 10 votes
Recipe by Samantha Course: Dessert, SnacksCuisine: AmericanDifficulty: Easy
Servings

16

servings
Prep time

20

minutes
Cooking time

50

minutes
Total time

1

hour 

10

minutes

This gluten-free and dairy-free pumpkin bread recipe is full of warm pumpkin spices topped with a sweet & delicious maple glaze. Pair it with a hot cup of cider or coffee for breakfast or a snack. A perfect Fall treat!

Ingredients

  • 2 Cups Gluten-Free Flour

  • 1 Teaspoon Baking Powder

  • 1 Teaspoon Baking Soda

  • 1 Teaspoon Cinnamon

  • 1/4 Teaspoon Salt

  • 1.5 Cups Pumpkin Puree

  • 1/2 Cup Coconut Sugar

  • 2 Whole Eggs

  • 1/4 Cup Coconut Oil

  • 1/4 Cup Non-Dairy Milk

  • 1 Teaspoon Vanilla Extract

  • For the Maple Glaze:

  • 1/4 Cup Vegan Butter, melted

  • 2 Tablespoons Maple Syrup

  • 3/4 Cup Powdered Sugar

Directions

  • Preheat your oven to 350° Fahrenheit and grease of line a 9×5-inch loaf pan.
  • Mix together the gluten-free flour, baking powder, baking soda, cinnamon, and salt in a large bowl.
  • In a separate bowl, mix together the pumpkin puree, coconut sugar, eggs, melted coconut oil, non-dairy milk, and vanilla extract.
  • Fold the wet ingredients into the dry ingredients.
  • Transfer batter to your prepared loaf pan and bake for 50-55 minutes. Remove from pan and transfer to a wire rack to cool completely.
  • While bread cools, make the maple glaze by whisking together all ingredients in a bowl until smooth. Drizzle over cooled pumpkin bread before slicing.

Recipe Video

Notes

  • To Store: Store leftover GF pumpkin bread covered at room temperature for up to 2 days.

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30 Minutes or Less

Turkey Salad (Gluten-Free)

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Turkey Salad

This easy gluten-free turkey salad recipe is made with mayo, celery stalk, green onion, Dijon mustard and salt, perfect for a simple and healthy leftover lunch meal. Have it as a salad or turn it into a turkey sandwich!

Turkey Salad Sandwich

There always seems to be too much turkey at Thanksgiving. I never know what to do with all the leftovers, so I try to come up with yummy recipes to put it to good use. One of the easiest ways to use leftover turkey is to turn it into a turkey salad that can easily be made into a sandwich. Perfect for a quick and filling work day lunch!

MAIN INGREDIENTS NEEDED TO MAKE Turkey Salad

  • Turkey – 4 cups of cooked turkey chopped up

  • Mayonnaise

  • Celery Stalk & Green Onion – You’ll just need 1 each chopped.

  • Dijon Mustard – 2 teaspoons full should do the trick.

  • Salt

  • Dill Pickle – optional, but is a great addition.

Ways To Serve

  • Buns – Try it on a sweet Hawaiian roll or pretzel bun!

  • Whole Wheat Bread – The classic way.

  • Lettuce Wraps – Try crisp lettuce cups. Simple and easy!

  • Crackers – A spoonful on a cracker makes a perfect appetizer.

  • Croissant
Turkey Salad (Gluten-Free & Dairy-Free)
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Turkey Salad (Gluten-Free & Dairy-Free)

5 from 3 votes
Recipe by Samantha Course: LunchCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

5

minutes
Total time

15

minutes

This easy gluten-free turkey salad recipe is made with mayo, celery stalk, green onion, Dijon mustard and salt for a simple and healthy leftover meal. Have it as a salad or turn it into a turkey sandwich!

Ingredients

  • 4 cups cooked turkey

  • 1/2 cup mayonnaise

  • 1 whole celery stalk, chopped

  • 1 whole green onion, chopped

  • 2 teaspoons Dijon mustard

  • 1 teaspoon salt

  • fresh chopped dill, optional

Directions

  • Add all ingredients to a large bowl and mix together until combined.
  • Taste turkey salad and adjust any seasoning as desired, best served cold.

Recipe Video

Notes

  • Storage: Turkey salad should last for 3 – 4 days in the fridge in an airtight container.

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Desserts

Vegan Pumpkin Cookies With Maple Frosting

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Vegan Pumpkin Cookies

These delicious vegan pumpkin cookies are the perfect Fall treat! Filled with warm pumpkin spices and topped with tasty maple frosting, these soft and fluffy pumpkin cookies are a great snack to share with friends or family.

With all the pumpkin recipes I’ve been posting this month (scroll to the bottom of the post for a full list), I realized I haven’t attempted to bake any cookies, which is a favorite snack of mine! If you love fluffy cookies, you’ll love these! These pumpkin cookies are firm, but almost cake-like in texture. And while these pumpkin cookies are delicious all on their own, the frosting topping really makes them special. The hint of maple plays wonderfully with the pumpkin and adds just a bit of extra sweetness.

MAIN INGREDIENTS NEEDED TO MAKE THESE Vegan Pumpkin Cookies

  • All Purpose Flour – I’ve used Bob’s Red Mill All-purpose gluten-free flour with great success!

  • Pumpkin Pie Spice

  • Baking Soda

  • Butter – I used vegan butter. There are plenty available in grocery stores. Earth Balance is a popular one.

  • Brown Sugar – If you’d like, you can use 1 cup of coconut sugar in place of the brown and granulated sugar.

  • Pumpkin Puree – Sweet potato would be a great a substitute if you don’t have pumpkin.

  • Vanilla Extract

  • Maple Syrup

TIPS ON MAKING Vegan Pumpkin Cookies

  • Don’t have any pumpkin pie spice? That’s okay! You can make your very own at home if you have the ingredients.
    • 2 tablespoons cinnamon
    • 2 teaspoons ground ginger & 2 teaspoons ground allspice
    • 1 teaspoon ground cloves
    • 1 teaspoon ground nutmeg
Vegan Pumpkin Cookies With Maple Frosting
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Vegan Pumpkin Cookies With Maple Frosting

4 from 28 votes
Recipe by Samantha Course: SnacksCuisine: AmericanDifficulty: Easy
Servings

24

servings
Prep time

30

minutes
Cooking time

10

minutes
Calories

300

kcal
Total time

40

minutes

These delicious vegan pumpkin cookies are the perfect Fall treat! Filled with warm pumpkin spices and topped with tasty maple frosting, these soft and fluffy pumpkin cookies are a great snack to share with friends or family.

Ingredients

  • For the cookies:

  • 2 cups all purpose flour, I used gluten free

  • 2 teaspoons pumpkin pie spice

  • 1 teaspoon baking soda

  • ¼ teaspoon salt

  • 6 tablespoons vegan butter, softened

  • ½ cup brown sugar, see Notes

  • ½ cup granulated sugar

  • 1 cup pumpkin puree

  • 1 teaspoon vanilla extract

  • For the frosting:

  • 1/4 cup vegan butter, softened

  • 2 tablespoons maple syrup

  • 1 1/2  cups powdered sugar

Directions

  • Preheat oven to 350° Fahrenheit and line a cookie sheet with parchment paper.
  • In a large bowl, mix together the all purpose flour, pumpkin pie spice, baking soda, and salt.
  • In a separate smaller bowl, use either a hand or stand mixer to beat together the vegan butter, brown sugar, granulated sugar, pumpkin puree, and vanilla extract until light and fluffy.
  • Add the wet ingredients into the dry ingredients and mix until a dough forms.
  • Use a tablespoon to scoop out equal amount of cookie dough onto your prepared baking sheet, placing them a few inches apart. 
  • Gently press down on each cookie to flatten the tops, then bake for 10-12 minutes or until set in the center. Let cookies rest on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
  • Make the maple frosting by whipping all ingredients together with either a hand or stand mixer, then dollop equal amounts of frosting over each cookie.

Recipe Video

Notes

  • If you’d like, you can use 1 cup of coconut sugar in place of the brown and granulated sugar.
  • To store: Cookies should be stored in an airtight container in a single layer in the refrigerator for a couple days.
  • To freeze: Bake them, allow them to cool completely, then place them in a freezer-safe ziplock bag, and store them in the freezer for up to 2 months.  

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