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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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30 Minutes or Less

Easy Fudge Recipe Without Condensed Milk

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fudge without condensed milk stacked on a plate.

If you’re looking for a fudge snack that you can easily make at home, try my fudge recipe which only requires a few basic pantry ingredients. It doesn’t require sweetened condensed milk as many fudge recipes do, but it’s just as delicious!

close up image of fudge without condensed milk

What is Condensed Milk? How is the fudge made without it?

Condensed milk is cow’s milk from which water has been removed. It’s also sweetened with added sugar and is often used in traditional fudge recipes because it’s thick and sweet. However, not everyone has condensed milk in their pantry. So, if you want to make fudge on a whim, you need to improvise with some basic ingredients that you likely already have on hand. This is where my recipe comes in handy!

Melting the butter and chocolate in the microwave is the easiest way to create this fudge without condensed milk. But, this can also be done on a stovetop by melting and constantly stirring until combined.

However, keep in mind that evaporated milk is completely different and shouldn’t be used as a substitute.

overhead image of fudge without condensed milk cut into squares.

Main Ingredients For Fudge Without Condensed Milk Recipe

  • Chocolate – your choice of dark chocolate or chocolate chips!

  • Butter – I used non-dairy.

  • Milk – I used almond milk.

  • Powdered Sugar

  • Vanilla Extract

Tips When Making This Fudge Without Condensed Milk Recipe

  • Chocolate: I recommend using semi-sweet chocolate or darker. I used 70% dark chocolate for this fudge recipe and had delicious results. The additional powdered sugar contributes quite a bit of sweetness to this recipe, therefore to avoid fudge that’s too sweet, use a dark chocolate which contains less sugar.

  • Milk: I used almond milk but regular milk works fine too. Or if you’re feeling adventurous, you can try chocolate milk!

Storage

Store this fudge in the fridge for best results! If left at room temperature, the fudge runs the risk of melting (especially in warmer climates). I actually prefer to store my fudge in the freezer in the summertime, it’s still soft enough to sink my teeth into – but perfectly firm, cold, and just SO delicious!

Easy Fudge Recipe Without Condensed Milk
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Easy Fudge Recipe Without Condensed Milk

3 from 140 votes
Recipe by Samantha Course: DessertsCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Total time

0

minutes

If you’re looking for a fudge snack that you can easily make at home, try my fudge recipe which only requires a few basic pantry ingredients. It doesn’t require sweetened condensed milk as many fudge recipes do, but it’s just as delicious!

Ingredients

  • 6 Ounces Dark Chocolate (or 3/4 cup chocolate chips)

  • 1/4 Cup Butter (Dairy or Dairy-free)

  • 1/4 Cup Milk (Dairy or Dairy-Free)

  • 2 Cups Powdered Sugar

  • 1 Teaspoon Vanilla Extract

Directions

  • Line and grease a loaf pan. 
  • Microwave chocolate, butter, and milk in a bowl for 2 minutes or until melted – stir to combine.
  • Add in powdered sugar and vanilla extract, beat with a hand or stand mixer until smooth.
  • Transfer mixture to prepared pan, cover, and refrigerate for 1-2 hours or until firm. Use a greased knife to cut fudge into squares.

Recipe Video

Notes

  • This fudge is best stored in the fridge or freezer.

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Desserts

Vegan Chocolate Chip Pecan Pie

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Vegan Chocolate Chip Pecan Pie

My homemade Vegan Chocolate Chip Pecan Pie recipe is simple, sweet, and soo delicious. Made with simple ingredients, and infused with unsalted pecans and chocolate chips, this pecan pie will be a huge hit during holiday dinners!

I don’t know about you, but I think pecan pie is a must-have Thanksgiving dessert! This pecan pie is made with chocolate chips (technically optional but highly recommended) and it’s vegan-friendly, so everyone – no matter their allergies – can enjoy it. It’s also the slightly healthier version since it’s made with ingredients like coconut sugar and coconut milk, instead of corn syrup and eggs.

Main Ingredients Needed to Make This Chocolate Chip Pecan Pie

  • Prepared pie crust – I used gluten-free

  • Pecans (chopped)- I used raw & unsalted pecans

  • Chocolate chips – Up to you, but dark or semi-sweet would probably taste best

  • Butter – dairy-free (Earth Balance is a good option)

  • Coconut milk (full-fat)

  • Coconut sugar – you can sub for brown sugar if you’d like

  • Cornstarch

  • Vanilla Extract

  • Salt

Tips to Consider When Making This Vegan Chocolate Chip Pecan Pie Recipe

  • I personally love the pecan-chocolate chip combination, but if you want to make more of a traditional pecan pie, you can use 1 cup whole and 1 cup chopped pecans instead, and omit the chocolate chips.

  • Since this recipe is vegan, that means no eggs! Cornstarch is going to help bind this pie together. Just make sure to let it cool completely before slicing so it has time to firm up.

  • Want to up the sweetness even more? Serve it with your favorite dairy free vanilla ice cream!
Vegan Chocolate Chip Pecan Pie
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Vegan Chocolate Chip Pecan Pie

5 from 1 vote
Recipe by Samantha Course: DessertCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

1

hour 
Total time

1

hour 

30

minutes

My homemade Vegan Chocolate Pecan Pie recipe is simple, sweet, and soo delicious. Made with simple ingredients, and infused with unsalted pecans and chocolate chips, this pecan pie will be a huge hit during holiday dinners!

Ingredients

  • 1 (9-inch) Whole Prepared Pie Crust (gluten-free)

  • 3 Tablespoons Dairy-Free Butter

  • 1/2 Cup Coconut Sugar

  • 1 Cup Unsweetened Full-Fat Coconut Milk

  • 1 Teaspoon Vanilla Extract

  • 3 Tablespoons Corn Starch

  • 1/4 Teaspoon Salt

  • 1 Cup Raw Unsalted Pecans

  • 1/2 Cup Chocolate Chips

Directions

  • Preheat your oven to 350° Fahrenheit and par-bake the pie crust for 25 minutes.
  • Add all pie filling ingredients except pecans and chocolate chips to a bowl and whisk together.
  • Once smooth, add in chopped pecans and chocolate chips.
  • Transfer filling to par-baked pie crust, then bake for 1 hour.
  • Cover pie with aluminum foil about halfway through to prevent crust from burning.
  • Remove pie from oven, let cool completely before slicing.

Recipe Video

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30 Minutes or Less

Vegan Mushroom and Pea Risotto

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Vegan Mushroom and Pea Risotto

This vegan mushroom and pea risotto is a simple recipe, but it packs a whole lot of flavor. Made with ingredients like Arborio rice, vegetable broth, herbs, white wine and sautéed onion and mushrooms, this dish tastes like it came straight from a fancy restaurant.

Vegan Mushroom and Pea Risotto

What is Risotto?

Risotto is a northern Italian rice dish. The name “Risotto” comes from the cooking technique in which you continuously stir the grains. The process involves gradually adding warm stock or broth like vegetable, chicken, fish, or beef to the grains, and over time, the liquid absorbs. The natural starches in the rice swell and thicken, creating a creamy consistency.

You’ll often find risotto on the menu at many high end restaurants, but it’s actually an incredibly easy recipe to make at home that takes less than 30 minutes from start to finish!

MAIN INGREDIENTS NEEDED TO MAKE Mushroom and Pea Risotto

  • Arborio Rice – This is generally the go-to rice for this recipe, but you can use Carnaroli Rice or Vialone Nano Rice instead.

  • Mushrooms

  • White Wine – Any dry wine works great. See under my Tips section for more info.

  • Vegetable Broth

  • Olive Oil

  • Frozen Peas

  • Herbs – garlic cloves, parsley

  • Salt

TIPS ON MAKING Vegan Mushroom and Pea Risotto

  • The best rice for risotto have plump, short- to medium-grains, with a high-starch content. Arborio rice is most commonly used for this dish since it has a high starch content which gives it a super creamy and slightly sticky texture.

  • Bring your vegetable broth to a gentle simmer in a saucepan before using it in this recipe. The broth should be hot when added to the rice.

  • I recommend using any white wine that has the words “dry” or “crisp” in the description. Sauvignon Blanc or Pinot Grigio are my go-tos! You can even use ½ cup of vegetable broth plus 1 tablespoon of lemon juice in place of the white wine in this recipe.

  • When risotto is finished, it should look creamy. If you run your spoon through the risotto, the risotto should flow slowly back to fill in the space. Another way to tell if your risotto is done is to taste it. The grains should be soft with a slight amount of bite to them. If you prefer a softer, soupier risotto, simply add an extra one-half to one cup of liquid.
Vegan Mushroom and Pea Risotto
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Vegan Mushroom and Pea Risotto

0 from 0 votes
Recipe by Samantha Course: MainCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

This vegan mushroom and pea risotto is a simple recipe, but it packs a whole lot of flavor. Made with ingredients like Arborio rice, vegetable broth, herbs, white wine and sautéed onion and mushrooms, this dish tastes like it came straight from a fancy restaurant.

Ingredients

  • 2 Tablespoons Olive Oil

  • 10 Ounces Mushrooms (sliced)

  • 2 Whole Garlic Cloves

  • 1 Cup Finely Chopped Onion

  • 1 Cup Arborio Rice

  • 1 Teaspoon Salt

  • 1/2 Cup White Wine

  • 3 Cups Vegetable Broth (hot)

  • 1 Cup Frozen Peas

  • Fresh Chopped Parsley (for serving)

Directions

  • Heat olive oil in a large pot over medium heat. Once hot, add in the mushrooms, garlic, and onion. Cook for 8-10 minutes or until mushrooms are tender. 
  • In the same pot, add in the Arborio rice and salt. Stir and cook for 2-3 minutes to lightly toast the rice.
  • Pour in white wine and cook, stirring often, until liquid is absorbed, about 3 minutes. Then, pour in one cup of hot vegetable both, reduce the heat to medium-low, and simmer until liquid is absorbed.
  • Continue adding hot broth, one cup at a time, until rice has absorbed all liquid and is tender. Stir in the frozen peas until heated through, then serve warm with fresh parsley.

Recipe Video

Notes

  • Storage: Let it cool completely before transferring to an air tight container. It will last up to 5 days in the fridge.
  • To Reheat: Add it to the stove with a splash of water or broth to let it get creamy again.

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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 33 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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