Easy Gluten-Free Almond Butter Christmas Crack

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Ingredients

40 saltine crackers
2/3 cup almond butter
2/3 cup maple syrup
2 cups chocolate chips
1 teaspoon coconut oil

Instructions

Preheat your oven to 400°F.
Line a jelly roll pan with aluminum foil.
Arrange the saltine crackers in a single layer on the prepared baking sheet. Make sure they are close together and cover the entire surface. Break the crackers into smaller pieces to fill in any gaps on the ends if needed.
Step 2: Prepare the Almond Butter and Chocolate
Combine 2/3 cup almond butter and 2/3 cup maple syrup in a small mixing bowl. Stir until well combined.
Pour the almond butter and maple syrup mixture evenly over the crackers, ensuring all the crackers are well-coated. Gently spread with a rubber spatula.
Bake at 400°F for 7 minutes.
While the cracker layer is baking, add 2 cups of chocolate chips to a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until it's melted and smooth.
Remove the pan from the oven and place the pan on a heatproof surface or cooling rack.
Pour the melted chocolate on the saltine toffee layer and gently spread with a spatula.
Then, add your desired amount of sprinkles.
Allow the pan to cool on the counter, and then place in your fridge or freezer to cool completely. Then crack or cut the bark into bite-sized pieces and enjoy!

Video

Notes

Lining Your Pan: Lining your cookie sheet with aluminum foil will make it easier to remove the bark from the pan and transfer it to a cooling rack. Then you can place the cooling rack in your fridge or freezer to speed up the chocolate set time. The foil also makes clean-up easier by keeping your almond butter toffee bits from sticking to the bottom of the pan.

Chocolate Melting: When melting the chocolate and coconut oil in the microwave, be cautious not to overheat. Use 30-second intervals and remove the bowl from the microwave, and stir in between to prevent burning or seizing of the chocolate.

Did you make this recipe?Please let me know in the comments below how it turned out :)