Lighter, Lower Sugar Pretzel Christmas Crack: A Smaller Batch Delight!



Arrange pretzels in single layer on baking sheet that’s greased and lined.
Add butter, brown sugar sweetener, syrup and honey to a saucepan. Melt on medium heat.
Simmer the mixture.
Add to pretzels and bake until it looks like this.
Scatter chocolate chips over top.

Salty, sweet, chocolatey, buttery, and crunchy – this small batch, lighter, lower sugar Pretzel Christmas Crack is a dream come true for lovers of chocolate covered pretzels and toffee. It combines the best of both worlds into an irresistible and addictive treat.

This recipe is perfect for smaller households, allowing you to enjoy the festive spirit without over indulging. I always like to have a variety of treats on hand and these smaller recipes make it much easier to manage.

The original saltine toffee recipe is often overly sweet for my liking. So, I’ve created a lighter version with less butter and sugar, while still retaining that delightful salty-sweet crunch.

Here’s the best part: this toffee coating doesn’t require a candy thermometer! All you need is a small baking pan and a sauce pan. Plus, it’s made with simple ingredients you likely already have in your pantry.

Let’s get cooking!

Ingredients:
  • Pretzels
  • Butter
  • No calorie brown sugar (I used Truvia Complete)
  • Sugar-Free pancake syrup
  • Honey
  • Semi sweet chocolate chips
Instructions:
  1. Prep the Pan: Line a small jelly roll pan with parchment paper and lightly grease it. Arrange the pretzels.
  2. Make the Toffee: In a small saucepan, melt the butter, brown sugar, syrup, and honey over medium heat. Simmer. 
  3. Bake the Pretzels: Pour the toffee mixture evenly over the pretzels. Bake until bubbly.
  4. Add Chocolate: Sprinkle the chocolate chips evenly over the hot toffee.
  5. Melt and Set: Bake again briefly until the chocolate begins to melt. Spread evenly and then freeze until completely firm.
Enjoy this delicious and lighter take on the classic pretzel Christmas crack!

Tips and Variations:
  • Add Nuts: Sprinkle chopped nuts (pecans or almonds) over the melted chocolate. Then set in freezer.
  • Add Sprinkles: Scatter non-pareils or colored sprinkles over melted chocolate. Then set in freezer.
  • Customize the chocolate: Use different types of chocolate such as, milk chocolate, dark chocolate or even white chocolate.
This recipe is sure to be a hit at your holiday gatherings!

Other Christmas Recipes
Italian Cut Cookies: here
Vintage Vanilla Butter Horns (nut free): here
Italian Sesame Cookies (Biscotti Regina): here
Chocolate Mint Cookies: here
Hamantaschen: here

RECIPE

Per gram (includes pecans): 7 calories/.5F/.7C/.4sugar
10g (includes pecans): 69 calories/4.5F/7C/3.7sugars/.3P

2 cups (71g) pretzels (don’t use rods)
3/4 stick (88g) unsalted butter
2 tbs (24g) no-calorie brown sugar 
2 tbs (30g) sugar free pancake syrup
1 tbs (21g) honey
3/4 cup (112g) semi-sweet chocolate chips
20g chopped pecans
Sprinkles, optional
  1. Preheat the oven to 425F. Line a 12x8 1/2 inch jelly roll pan with parchment paper. Grease the parchment paper. The pan needs sides so the toffee doesn’t drip onto the oven.  
  2. Arrange pretzels in a single layer on the pan.
  3. In a small saucepan add butter, brown sugar, pancake syrup and honey. Melt over medium heat. Raise the heat to medium-high and bring to a simmer. Simmer for 3 minutes. Pour over the pretzels and smooth it over them. It doesn’t have to completely touch the all. 
  4. Bake for 3-5 minutes, until bubbly. Watch it closely so it doesn’t scald. Scatter chocolate chips and bake approximately 2 more minutes or until chips begin to soften. Watch closely so chocolate doesn’t burn. Spread chocolate over the pretzels. Add toppings, optional. Freeze until firm. 
  5. Break and store in refrigerator. Separate layers with waxed paper. The bottom is initially sticky but gets less tacky as it sits in the refrigerator.

Modified from Laurenfitfoodie. 

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