Gluten Free Christmas Crack Recipe Dairy Free Option

0 Prep. Preheat oven to 350 Farenheit. Line an 11×17-inch baking sheet with parchment paper, aluminum foil, or wax paper, then lightly coat with nonstick cooking spray.
1 Add the cracker base. Arrange the gluten-free crackers in a single layer, covering the entire surface of the pan.
2 Make the caramel mixture. In a small saucepan over medium heat, combine the butter, creamy peanut butter, and coconut sugar (or brown sugar), stirring until dissolved, gently bubbling, and slightly thickened, about 3 to 4 minutes.
3 Bake. Pour the caramel mixture evenly over the cracker base and bake for 5 minutes.
4 Add chocolate. Sprinkle the dark chocolate chips over the hot caramel, return to the oven for 1 minute, then use an offset spatula to spread into an even layer.
5 Finish. Immediately top with granola, crushed peanuts, Christmas sprinkles, or crushed candy canes (if you omitted the peanut butter!).
6 Set and break. Cool at room temperature for 2 to 3 hours (or chill in the freezer for 1 hour), then break into pieces and enjoy.