This four-ingredient Vegan Christmas crack recipe is one of the easiest holiday candies ever! Made with saltine crackers, you’ll love every crispy sweet, and salty bite!
When you want an addicting holiday sweet treat to share with friends or serve at your holiday party, this vegan Christmas crack recipe is a favorite!
I love to see people gathering around their favorite bowls and enjoying great conversation!
- Lemon — We’ll use both the zest and the juice of the lemon.
- Oats — I used rolled oats for this recipe, but you can substitute instant oats.
- Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
- Syrup — I used maple syrup, but you can substitute agave nectar.
- Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
- Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
- Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
- Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
- Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
- Butter — I prefer to use vegan butter that’s formulated for baking. Tub margarine will have too much water content to work.
- Brown sugar — I think light brown sugar works best.
- Crackers — You’ll need around 42 salted saltine crackers (approximately 1 sleeve)
- Chocolate — Choose your favorite dairy-free chocolate chips.
Why This Recipe is a Winner
- FUN — These vegan chocolate Christmas crackers are a fun treat for everyone!
- EASY — With only four ingredients (plus optional sprinkles) this recipe comes together quickly!
- FAVORITE — Everyone loves the combination of caramel, chocolate, and salt (from the crackers).
What is Christmas crack?
It’s such a cute play on words because Christmas crack is made with crackers, that crack into tasty pieces! A sweet caramel toffee layer is baked over saltine crackers and then topped with chocolate chips that melt into a beautiful layer of chocolate. Add Christmas sprinkles for more pizzazz in every bite!
Are saltine crackers vegan?
Saltine crackers are vegan because they’re made with flour, baking soda, salt, and other animal-free ingredients. It’s always a good idea to look at the ingredients because some brands may use different ingredients, but by and large, saltines are okay for vegans to consume.
Make vegan gluten-free Christmas crack by substituting gluten-free saltine crackers.
Here are some favorite toppings to add to your vegan Christmas crackers:
- Sprinkles add a nice festive touch
- Drizzles of melted vegan white chocolate
- Chopped nuts, like almonds
- Chopped dried fruit, such as dried cranberries
Store your Christmas crack in an airtight container at room temperature for about five days, in the fridge for up to 10 days, or in the freezer for up to 2 months.
Vegan Christmas Candy
If you love this vegan Christmas crack, you will want to try even more vegan Christmas candy recipes. Here are some of our favorites:
Vegan Christmas Crack
- Line a 15×10" baking dish with parchment paper. Preheat oven to 350°F/177°C.
- Spread the crackers in a single layer in the prepared pan.
For the Vegan Caramel Toffee:
- Add vegan butter and sugar to a large saucepan over medium-high heat. Stir frequently while it comes to a boil. (270 to 290 degrees if using a candy thermometer). Once it boils, reduce heat to medium and continue boiling for 5 minutes. You'll want to set a timer to get this exact. Stir occasionally.
- Remove from heat and carefully pour the caramel in an even layer over the crackers.
- Spread the caramel evenly over the crackers.
- Place the pan in the oven and bake for 5 minutes, (300 to 310°F if using a candy thermometer). Remove from oven and sprinkle chocolate chips on top.
- Let the chocolate sit for a couple of minutes, then use a spatula to spread the melted chocolate across the bars.
- Add additional toppings if you want while the chocolate is still soft. Use a spatula to gently press toppings into the soft chocolate.
- Chill in the fridge for 30 minutes. Then peel away the foil and break it into pieces.
- Store in an airtight container for up to 2 weeks.
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ButterUse vegan butter that’s made for baking. Tub margarine has too much water content for this recipe.
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.