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Healthier Christmas Crack Bark ¦ Gluten Free with Almond Butter 720p 30fps
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Jul 23, 2025
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I am so excited to share with you my
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healthier version of the classic holiday
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treat called Christmas crack. My recipe
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can be made quickly and easily because
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it doesn't require any boiling of sugar
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and butter on the stove top. Instead,
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it's made nutrient-dense with healthier
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and creamy almond butter and it's
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naturally sweetened with maple syrup.
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I'm starting with a jelly roll sized
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baking sheet and then I'm going to cover
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it with some aluminum foil. And this
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will make it so much easier to clean up
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the mess as well as get the crack in and
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out of the pan. And then you'll want to
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lightly spray it with some non-stick.
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And I'm just using coconut oil. Next, we
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want to add our cracker layer, which is
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simply saltines. And you can use either
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regular or you can use gluten-free.
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These are also commonly known as table
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crackers. So, we're just going to start
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by simply lining our pan with the
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crackers. Now, you want to fill your
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entire cookie sheet. And you can see
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that I have a little gap down here on
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the end. So, I'm just going to take some
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crackers and kind of break them in half
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and then fill in the gaps. Next, we want
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to make our caramel layer. And I'm
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making this healthier by using some
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almond butter as well as maple syrup.
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And to make it really easy to measure
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out, I'm just using a 2 cup measuring
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bowl. I'm going to fill it to the 2/3
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cup line with my maple syrup. And then
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I'll add in my almond butter until it
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gets to the 1 and 1/3 cup line. And then
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I'll just stir it together with my
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spatula until it's well combined. Now,
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here comes the fun part where we're
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going to pour it over our crackers. And
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it's going to fill in all those little
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holes and cracks. And then with our
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spatula, we can just go through and
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spread it around so it covers all of our
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crackers. Now, we're going to put this
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into a 400° oven for 7 minutes. While
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our base layer is in the oven, we can go
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ahead and prep our chocolate. I'm just
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going to pour two cups into a microwave
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safe bowl. And you can use any chocolate
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that you like that meets your dietary
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preference. To help it melt down nice
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and smooth, we're going to add one
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teaspoon of coconut oil. And then I'm
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going to melt this in 30-second
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intervals in my microwave. I'll take it
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out and stir it in between until it's
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melted and smooth. After three intervals
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of 30 seconds, my chocolate is nice and
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melted. So, I'm go ahead and give it a
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stir so it's perfectly smooth. For my
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sprinkle layer, I'm using these
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allnatural sprinkles from Supernatural.
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I love these because they're soyf free
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and they don't contain any artificial
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food coloring. So now our chocolate
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layer and our sprinkles are ready to go
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as soon as our crackers are done. So
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after 7 minutes in the oven, you can see
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how our almond butter layer is all warm
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and bubbly. We'll give our chocolate a
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quick stir and then we can pour it on
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top. I want to make sure it's spread all
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the way across my pan before I start
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mixing it in. And now with our spatula,
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we can just go around and very gently
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spread our chocolate. Now, we could have
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just dropped our chocolate chips on top
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of this layer, put it back into the oven
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for several minutes, and then spread
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them if they're melted. But I find that
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melting the chocolate first before we
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pour it is just a little bit easier, and
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it's also more foolproof depending on
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the type of chocolate that you're going
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to use. And now it's time to add the
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sprinkles. And I love how these festive
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holiday colors are set off by that dark
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chocolate. And you get to decide when
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you have enough sprinkles. I probably
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used up about 2 tablespoons. Now, you'll
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want to let this cool completely before
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you break it into pieces. Now, you can
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leave this out on your counter until
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your pan cools off, and then you can put
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it into your fridge to help it cool
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quicker, or put it into your freezer.
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Or, if you're impatient like me, then we
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can slide the crack with the aluminum
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foil out of the hot pan and onto our
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cooling rack, and then our cooling rack
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can go into the freezer. The nice thing
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about foil is that it's cool to the
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touch very quickly. So, I'm just going
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to set my cooling rack right next to my
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pan and slide it right onto my cooling
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rack. And then this can go into my
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freezer until it's set. I just took this
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out of the freezer after 30 minutes and
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it is perfectly set. So now we can lift
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it off the foil and then crack it into
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pieces and put it into our serving bowl.
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So you can see how the almond butter and
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maple syrup filled in the little cracks
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and holes in the cracker. And then it
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has this delicious layer of chocolate
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and then of course sprinkles on top
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which make everything more fun. So you
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can decide if you want to break it along
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those score lines or go a little bit
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more avantguard. Either way, it's going
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to taste the same,
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which is amazing.
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That is so good. As soon as I bite in, I
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get that kind of soft texture of the
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cracker that's been infused with the
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almond butter and the maple syrup. And
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then I get the little bit of crunch that
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comes in from the hardened chocolate.
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And then having a little more texture
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from those sprinkles just makes it extra
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yummy. Now, although this has a lot less
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sugar than a traditional Christmas crack
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recipe, it is still a treat. and will
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need to be eaten in moderation. But at
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least you know you're eating something
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with some clean, nutrient-dense
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ingredients without any refined white
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sugar or high fructose corn syrup. Well,
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thank you so much for hanging out with
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me today in my kitchen. And I've
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included a link to the full recipe in
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the video description below, which takes
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you to my website, gentlemy.com.
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And I also invite you to like and
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subscribe to my channel. And if you know
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anyone else who would love this recipe,
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please share this video with them. And I
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cannot wait to have you hang out with me
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in my kitchen again.
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