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tgh
Have you seen the “Christmas Crack” toffee recipe floating around Pinterest? It’s made of saltine crackers with caramel and chocolate stuff. And sugar, lots of sugar. I thought this would be a great recipe to healthify, so voila! I made a version last week but it was sadly lacking. Think oversweetened caramel, very overpoweringly-dark chocolate, and not nearly enough caramel. So I modified them, and doubled the caramel, and lightened up the chocolate, and didn’t use as much chocolate. I wanted to emphasize the caramel cuz caramel is awesome!
This caramel is like a salted caramel because I used salted butter to make it, so if that’s not your thing, use unsalted butter and add just a pinch of salt to your taste.
“And so this is Christmas…”, and Christmas means that all of a sudden I have umpteen recipes that I want to post because they’re holiday-related, and Christmas is NEXT FRIDAY, Y’ALL! So prepare yourselves for a barrage of Christmas recipes.
CHRISTMAS CRACKER TOFFEE
Serves: 10 servings
THM:S, low carb, sugar free
INGREDIENTS
Caramel sauce:
1 stick (1/2 cup) salted butter
1 cup heavy whipping cream
2½ tsp. THM Super Sweet Blend (or more, to taste)
2 tsp. molasses
½ tsp. vanilla extract
⅜ tsp. xanthan gum
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6 Light Rye Wasa crackers
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Chocolate Ganache:
1 oz. unsweetened baker's chocolate
2 T refined coconut oil
4 tsp. THM Gentle Sweet (or more, to taste)
Dash of salt
6 T heavy whipping cream
INSTRUCTIONS
- Make the caramel. In a nonstick saucepan over medium heat, whisk together all the ingredients (sprinkle the xanthan gum in while whisking so it doesn't clump). Bring to a slow boil, then turn the heat down as low as you can and still keep the caramel bubbling. Cover the saucepan and let the caramel slow boil for about 7 minutes, whisking occasionally so it doesn't burn. The end result should be thick but pourable.
- Read full recipes here >> hbriana-thomas.com/christmas-cracker-toffee/