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Vegan Salted Pecan Toffee



Let’s talk holiday desserts! 


If you’re from the U.S., I guarantee you’ve tried or at least heard of the famous “Christmas Crack” lol. While the name is interesting, it all makes sense as the dessert is so good. Bonus, it’s so easy and the options are endless with flavors. 

Homemade toffee bark is literally made with just a handful of ingredients and takes minute to throw together. This version features the staple ingredients, but is made dairy free, and I also throw in toasted pecans and flake salt for a flavor boost. The combination of the pecans and salt truly elevate this classic dessert. 

What’s also great about this dessert? You can throw it on saltines, matzoh, or even graham crackers! I’ve also seen people throw mint candies on top and countless other approaches. The final result is something that’s salty, sweet, and everything you need in a holiday treat! 



It’s quick, easy, affordable, mine features sugar free chocolate, the toasted pecans are the perfect pairing, the flake salt further enhances the chocolate flavor, you could throw in various extracts, it can easily be made in bulk, perfect as a holiday gift, features vegan butter, you can use coconut sugar if desired, it’s classic, and honestly, so good you could make it year round and nobody would judge you!

If you’re searching for holiday desserts that are so seamless, you have to try my take on the classic Salted Pecan Toffee!



Why this recipe is great:








Can easily be made in bulk

Perf for the holidays 





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Salted Pecan Toffee

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  • Author: Gabrielle
  • Total Time: 15 mins
  • Yield: 20 - 30 Pieces 1x


Units Scale



  1. Preheat the oven to 350.
  2. Line a rimmed baking sheet with wax, parchment making sure it goes up and over the edges.
  3. Line the bottom of the sheet with crackers. They don’t have to be perfect. 
  4. In a sauce pan heavy duty saucepan, melt the vegan butter.
  5. Now add the brown sugar and cook over low/medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 3 minutes, stirring constantly to prevent burning.
  6. Remove from heat, add the salt and vanilla, and pour over the crackers. Working quickly, spread the caramel over the crackers in an even layer. 
  7. Place the pan in the oven and bake for 8-10 minutes. As it bakes, it will bubble up but make sure it’s not burning every once in a while.
  8. Remove from oven and immediately cover with sugar free chocolate chips. Let stand for 2-3 minutes, then spread with a spatula.
  9. Sprinkle with toasted chopped pecans and flake salt
  10. Let cool completely, and break into bark. Store in an airtight container until ready to serve. It should keep well for about one week.
  • Prep Time: 5 mins
  • Cook Time: 10 mins



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