My Valentine’s Day Crack is a cute pink version of my famous Christmas Crack! buttery, Refreshing toffee baseAll you need is pink candy melts and festive sprinkles. Galentine’s is perfect for children’s parties.orsweet little valentine gift.
Why This Is Perfect for Valentine’s Day
- It has a real snap! The crunchy toffee and crackers provide the clean break crack should have rather than the soft candy bites.
- The balance of sweet and salty comes into play. The butter base keeps the sweetness from feeling too heavy. The balance between salty and sweet is great!
- Made for sharing: You can easily break them down, stack them, bag them up and give them to parties, classrooms or as little Valentine’s gifts. For a fun twist, call it Cupid Crack!
Valentine’s Day Crack Ingredients
- Candy melts: I used light pink candy from Walmart, but any Valentine’s Day color will work. You can also mix pink, red and white, melt them over hot toffee and swirl them together.
- Chocolate Chip Options: Skip the melted candy and use white chocolate chips instead. Try using plenty of Valentine’s Day sprinkles.
- Finish with a pinch of sea salt. A light sprinkle on top intensifies the sweetness and gives it a buttery cracker base.
- Add candy if desired. Valentine’s Day M&Ms mix easily with sprinkles for extra color and crunch.
- Base replacement: If you want something a little different, try Biscoff cookies or graham crackers.
How to Make Valentine’s Day Crack Candy
It makes sense to have a salt cracker candy recipe for every occasion! Valentine’s Day Crack Candy is a super easy recipe and uses simple ingredients. I love that you can change up the colors and sprinkles to fit any theme!
- prep: Preheat oven to 400°F. Line a 10-by-15-inch baking sheet with parchment paper and spray with nonstick cooking spray. Arrange 35 to 40 saltine crackers evenly in the bottom of the pan and set aside.
- To make the toffee: Melt the butter and brown sugar in a medium saucepan over medium heat until the sugar is completely dissolved and the toffee mixture comes to a boil. Boil for 2 to 3 minutes or until temperature reaches 270 to 290°F.
- Pour and Bake: Pour the toffee mixture over the salt crackers and spread evenly using a heat-safe spatula. Bake for 5 minutes. Remove the pan from the oven and sprinkle the melted candy evenly on top. Let the pan sit for 2-3 minutes until the candy has melted.
- Sprinkle & Sprinkle: Spread the melted chocolate evenly over the toffee shell and sprinkle with Valentine sprinkles of your choice. Allow the Valentine’s Day crackers to cool completely to harden, then slice into pieces and serve.
Alyssa’s Expert Tips
Toffee Temperature: Make sure the toffee reaches 270-290°F. That extra patience gives you a clean snap instead of a chewy bite.
valentines day crack
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equipment
- 1 15 x 10 inches no bake
ingredient
- 35-40 saltwater crackers
- 1 cup unsalted butter
- 1 cup packaged brown sugar light or dark
- 2 cup Light pink candy melts Approximately one 12-ounce bag
- Valentine’s Day Sprinkles
guideline
- Preheat oven to 400 degrees Fahrenheit. Line a 10-by-15-inch baking sheet with aluminum foil and spray with nonstick cooking spray.
- prepare 35-40 saltine crackers Place in even rows into prepared pans until bottom of pan is filled and set aside.
- fuze 1 cup unsalted butter and 1 cup packaged brown sugar Boil in a medium saucepan over medium heat until the sugar is completely dissolved and the toffee mixture comes to a boil. Boil for 2 to 3 minutes or until temperature reaches 270 to 290 degrees F.
- Pour the toffee mixture over the salt crackers and spread evenly using a heat-safe spatula. Bake for 5 minutes.
- Remove pan from oven and spray. 2 cups of bright pink candy melts. Evenly on top. Let the pan sit for 2-3 minutes until the candy has melted.
- Spread the melted candy evenly over the toffee. Valentine’s Day Sprinkles You have a choice. Allow the cracks to cool completely and harden before breaking into pieces and serving.
memo
- Room Temperature: You can store it in an airtight container or ziplock bag for up to 7 days.
- refrigerator: You can store it in an airtight container for up to 2 weeks.
- Freezer: Store in a freezer bag or airtight container and freeze for up to 3 months. Layer parchment paper between the pieces to prevent them from sticking.
nutrition
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