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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)