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Paleo Christmas Crack

Preheat over to 400 degrees F. Line a 9"x9" square cake pan with foil, and lightly spray with cooking spray. Arrange crackers in a single layer to cover bottom of pan (should arrange in a 6x6 cracker format). In a small saucepan, melt sugar and butter. Bring to a boil, and let boil until nice, bubbly, and slightly thickened, about a few minutes. Remove from heat and immediately pour over the crack. . .

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Servings: 10

Prep Time: 00:15

Cook Time: 00:05

Main Ingredients

36 simple mills fine ground sea salt crackers

1/2 cup coconut sugar

1/2 cup unsalted batter (grass-fed if you prefer)

1 cup semi-sweet or dark chocolate chips (i use enjoy life foods for paleo)

1/2 cup chopped pecans (optional)

cooking spray

Preparation

1Preheat over to 400 degrees F.

2Line a 9"x9" square cake pan with foil, and lightly spray with cooking spray. Arrange crackers in a single layer to cover bottom of pan (should arrange in a 6x6 cracker format).

3In a small saucepan, melt sugar and butter. Bring to a boil, and let boil until nice, bubbly, and slightly thickened, about a few minutes. Remove from heat and immediately pour over the crackers, spreading with a rubber spatula to cover them evenly.

4Bake until caramel bubbles, about 4 to 6 minutes. Remove from oven, and immediately pour chocolate chips on top of caramel layer. Let sit for a few minutes to let the chocolate chips melt a bit before spreading chocolate chips with a rubber spatula or knife to create an even, smooth chocolate layer. Top with chopped pecan pieces or other topping (other nuts, candy cane pieces, etc.) if desired.

5Place in the fridge until completely set and hardened, about an hour. Break into smaller pieces using your hands or a knife, and devour!

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