My Valentine’s Day Crack is the cutesy pink version of my famous Christmas crack! Same buttery, snappy toffee base, just with pink candy melts and festive sprinkles. It’s perfect for kids’ parties, Galentine’s, or a sweet little Valentine’s treat.
Why This Is Perfect for Valentine’s Day
- It has real snap! Crisp toffee and crackers give you that clean break that crack should have, not a soft candy bite.
- The sweet-salty balance works: The buttery base keeps the sweetness from feeling too heavy. It has a great salty-sweet balance!
- It’s made for sharing: Easy to break, stack, bag, and gift for parties, classrooms, or little Valentine surprises. Call it Cupid Crack for a fun twist!
Valentine’s Day Crack Ingredients
- Candy Melts: I used light pink candy melts from Walmart, but any Valentine’s Day colors work. You can even mix pink, red, and white and swirl them together once they melt on the hot toffee.
- Chocolate Chips Option: Skip the candy melts and use white chocolate chips instead. Just use plenty of Valentine’s Day sprinkles.
- Finish with a pinch of sea salt: A light sprinkle on top sharpens the sweet and brings out the buttery cracker base.
- Add extra candy if you want: Valentine’s Day M&M’s mix in easily with the sprinkles for more color and crunch.
- Swap the base: Biscoff cookies or graham crackers work if you want a slightly different flavor twist.
How to Make Valentine’s Day Crack Candy
It just makes sense to have a saltine 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 swap out the colors and sprinkles to match any theme!
- Prep: Preheat the oven to 400°F. Line a 10 x 15-inch baking sheet with parchment paper and spray with nonstick cooking spray. Arrange 35-40 saltine crackers evenly on the bottom of the pan, and set aside.
- Make Toffee: Melt butter and brown sugar in a medium saucepan over medium-high heat until the sugar has completely dissolved and the toffee mixture is boiling. Boil for 2-3 minutes, or until the temperature reaches 270-290°F.
- Pour & Bake: Pour the toffee mixture over the saltine crackers, then use a heat-safe spatula to spread it evenly. Bake for 5 minutes. Remove the pan from the oven and sprinkle the candy melts evenly over the top. Let the pan sit for 2-3 minutes, until the candy melts have melted.
- Spread & Sprinkle: Spread the melted chocolate evenly over the toffee bark, then sprinkle with Valentine sprinkles of choice. Allow the Valentine’s Day crack to cool completely and harden before breaking into pieces and serving.
Alyssa’s Pro Tip
Toffee Temperature: Make sure the toffee reaches 270–290°F. That extra patience is what gives you that clean snap instead of a chewy bite.
Valentine’s Day Crack
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Equipment
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1 15 x 10- inch baking ban
Ingredients
- 35-40 saltine crackers
- 1 cup unsalted butter
- 1 cup packed brown sugar light or dark
- 2 cups light pink candy melts about 1 12-ounce bag
- Valentine's Day sprinkles
Instructions
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Preheat the oven to 400 degrees Fahrenheit. Line a 10 x 15-inch baking sheet with aluminum foil and spray with nonstick cooking spray.
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Arrange 35-40 saltine crackers in even rows on the prepared pan until the bottom of the pan is filled, and set aside.
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Melt 1 cup unsalted butter and 1 cup packed brown sugar in a medium saucepan over medium-high heat until the sugar has completely dissolved and the toffee mixture is boiling. Boil for 2-3 minutes, or until the temperature reaches 270-290 degrees Fahrenheit.
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Pour the toffee mixture over the saltine crackers and use a heat-safe spatula to spread it evenly. Bake for 5 minutes.
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Remove the pan from the oven and sprinkle 2 cups light pink candy melts evenly over the top. Let the pan sit for 2-3 minutes, until the candy melts have melted.
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Spread the candy melts evenly over the toffee and sprinkle with Valentine's Day sprinkles of choice. Allow the crack to cool completely and harden before breaking into pieces and serving.
Notes
- Room temperature: Store in an airtight container or zip-top bag for up to 7 days.
- Refrigerator: Keeps for up to 2 weeks in an airtight container.
- Freezer: Freeze for up to 3 months in a freezer bag or airtight container. Layer parchment between pieces so they don’t stick.
Nutrition
