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Wheat‑Free Christmas Crack Recipe (Saltine Toffee, 20 Minutes)

This sweet‑salty holiday bark layers wheat‑free crackers with quick stovetop toffee and melted chocolate, then chills to a snappy, giftable treat in under an hour. The method follows classic saltine toffee technique while swapping in certified gluten‑free crackers for a wheatless result.
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Ingredients Equipment Method Notes

Ingredients
  

  • 30 –35 certified gluten‑free saltine‑style crackers to fit one rimmed sheet pan
  • 1 cup 226 g butter or dairy‑free butter
  • 1 cup 200 g packed brown sugar or 165 g coconut sugar for a refined‑sugar‑lighter option
  • 1 ¾ –2 cups 300–340 g chocolate chips, semisweet or dark; dairy‑free if desired
  • Optional toppings: flaky sea salt chopped nuts, festive sprinkles, crushed candy canes
  • Wheat‑free note: Choose crackers labeled gluten‑free/certified GF to avoid wheat; standard saltines contain wheat. Check chocolate and toppings for wheat‑derived additives.

Equipment

  • 18×13‑inch rimmed baking sheet (half sheet) lined with parchment or foil
  • Medium saucepan and heatproof spatula
  • Offset spatula for spreading chocolate
  • Cooling rack and refrigerator space for setting

Method
 

  1. Prep: Heat oven to 350–375°F (175–190°C). Line a rimmed baking sheet and arrange gluten‑free crackers in a tight single layer with no gaps.
  2. Make toffee: In a saucepan, melt butter and brown sugar; bring to a full rolling boil over medium to medium‑high heat and cook 3 minutes, stirring constantly.
  3. Bake: Pour hot toffee evenly over crackers and bake 5 minutes until the surface bubbles vigorously.
  4. Add chocolate: Remove pan and immediately sprinkle chocolate chips over hot toffee; let sit 1–2 minutes, then spread into an even layer.
  5. Top and set: Add flaky salt, nuts, or sprinkles if using. Cool to room temp, then refrigerate 20–60 minutes until firm.
  6. Break and store: Crack into pieces. Store airtight up to 1 week or freeze up to 2 months.

Notes

Crackers: Gluten‑free table crackers or GF saltines both work; arrange tightly for clean pieces and even coverage.
Toffee texture: A true rolling boil and 3‑minute cook prevent graininess and ensure set; if not bubbling after 5 minutes in the oven, bake 2–3 minutes more.
Variations: Use coconut sugar and dairy‑free chocolate for a dairy‑free/less refined option; sprinkle crushed candy canes for a festive peppermint twist.