Christmas CRACKer Bark:

The holidays are all about indulging and this Christmas cracker bark is sure to be a crowd pleaser! What I like about this dessert is that it can be meal prepped ahead of time, it is super easy to prepare, and it makes for the perfect addition to your holiday gifts. And if you are like me and love the sweet and salty combination then this dessert is for you.

Ingredients needed:

  1. Simple Mills Sea Salt Crackers (substitute any type of crackers you like)
  2. Lily’s Baking chocolate (substitute any type of chocolate you like)
  3. Vanilla Extract
  4. Fourth and Heart Vanilla bean ghee (sub butter)
  5. Primal Palate Maple Sugar (substitute coconut sugar or any type of sugar you use)
  6. Coconut cream (the hard part not the liquid part)
  7. Maple Syrup

How to prepare the caramel:

I think a lot of people can be intimidated to make caramel but I am here to tell you DON’T BE. First things first, add your ghee, maple syrup, and sugar to a small pot and melt. I brought it to a boil while stirring throughout and then lowered heat to medium low. While it is on medium low heat I used a wooden spoon and continuously stirred to prevent any burning. Once it starts to form caramel I carefully remove pot from heat and carefully add vanilla extract, coconut cream, and mix.

Layering fun:

Using a 13×9 baking dish lined with parchment paper and sprayed with coconut oil add the crackers to form an even layer. Then top the crackers with the caramel and bake 400 F for 5 minutes. While it is baking start to melt your chocolate either on stove top or in microwave (intervals of 30 seconds and stirring throughout until melted). Lastly top with the melted chocolate and let it sit in the refrigerator overnight. In the morning with a sharp knife chop up.

Gluten-Free Christmas CRACKer bark


  • 1 box simple mills sea salt crackers
  • 1 bar of Lily’s baking chocolate sub any chocolate you like
  • 2 tsp vanilla extract
  • 1/2 cup Fourth and Heart vanilla bean ghee
  • 3/4 cup Primal Palate maple sugar sub coconut sugar
  • 3 Tbsp coconut cream the hard part
  • 3 tbsp maple syrup


  • Line 13x9 baking dish with parchment paper and spray with coconut oil
  • Add crackers to form an even layer
  • Prepare the caramel by adding the maple sugar, ghee, and maple syrup bring to a boil then lower heat to medium low and whisk until caramel form (whisk about 2-3 minutes
  • Carefully remove from heat and whisk in vanilla extract and coconut cream
  • Add caramel on top of crackers and bake 400 for 5 minutes
  • Melt chocolate bar
  • Add melted chocolate on top
  • Refrigerate overnight
  • With sharp knife chop (doesn’t have to be perfect)