I think we are all well aware that sometimes you need something to indulge in, to comfort you, to give you a “food hug”. I think I coined that term. I’m not 100% on that though. These beautiful peanut butter cookies filled with chocolate chunks and potato chips will give you the biggest hug you have ever had! Vegan AND gluten free, these cookies are a one bowl, 15 minute recipe. They are perfect in every way. Sweet and salty, my favorite! …
A few years ago, I discovered the beauty of Saltine toffee aka. Christmas Crack. Let me just say, it lives up to it’s name, it is super addictive. However, as I get many wonderful feels during the holidays, one of the feels I don’t want to get is guilt. While that is almost impossible for me, because I am Lauren, and guilt is pretty much my calling card. I decided to help ease my guilt, I would try a few “healthier” treats.
So here is some 5 ingredient, refined sugar free, Christmas Crack! Also, to fancy it up a bit, I made it peanut butter toffee crack. The caramel sauce is just coconut oil, maple syrup and peanut butter, warmed in the microwave, then poured over top of the layer of crackers. Baked for a few minutes, topped with melted dark chocolate and boom! Very addictive and worthy of the title “crack”.
This treat is so easy, so good, and may not be the healthiest thing ever, but it is definitely a great alternative to the regular butter and sugar caramel toffee. You also don’t have to worry about getting the temperature correct on the caramel, this is just warmed in the microwave. Which is great for me, because I am super lazy. I hope you enjoy!
- 2 Sleeves of Saltines, about 50 crackers
- 1 C. Coconut oil
- 1 C. Maple syrup
- 1/2 C. Peanut butter
- 16 oz. Dark chocolate
- Preheat oven to 400 degrees.
- Lay the crackers on a baking sheet lined with parchment paper so they are covering the whole pan sheet in a single layer.
- In a medium microwave safe bowl, add the coconut oil and maple syrup. Microwave for about 30-45 seconds until it is warm and melted.
- Whisk the coconut oil and maple syrup, then add the peanut butter and whisk until fully combined.
- Pour the peanut butter mixture over the crackers and smooth out with a spatula so the mixture is completely covering the crackers.
- Bake at 400 degrees for 7-9 minutes. It will be bubbly.
- Remove from oven and chill until hardened. About 15-20 minutes.
- Melt the chocolate in the microwave in 30 second intervals, stirring each time, until melted.
- Pour over the crackers and toffee and smooth out. Let chocolate harden, you can put it in the fridge to chill.
- Cut and serve!
- I recommend keeping in the fridge! (however, I do live in Florida, so you can see how it goes)