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Valentine’s Crack

Valentine's(2)

Christmas is long gone but who says we need to put away the crack???  I tried Christmas crack for the first time this year and I must admit it was love at first bite.  I have made it my own personal mission to create this recipe for Valentine’s.  Of course the taste and recipe are the same, I have just switched up the color chocolate and decorations in honor of Valentine’s Day. 

I just love all the sprinkles and sparkles on the candy. Be careful who you gift with this Valentine’s crack because it will also be love at first bite.  🙂 Please check out my other recipes for Valentine’s.

These are dipped in LOVE and served from the heart.  Anyone that is gifted these delicious treats will know how much they are loved.

xmas crack 6 crop

 

Saltines all lined and ready to have the melted butter and sugar poured on top

xmas crack 1

Out of the oven and now putting on my white chocolate chips

xmas crack 2
Melting chocolate:

In a microwave-safe container microwave candy melts at 50% power or the defrost setting on your microwave. Melt for one minute to start. Remove and stir. Place back in the microwave for additional 30 seconds at 50% power. Remove and stir. Continue to do this in 30 second intervals until smooth and creamy. Remember less is better. You can help melt some pieces that are still not fully melted by stirring with a spoon. You do not want to over microwave your chocolate.

 

Purchase Pink Candy Melts from Amazon

LOVE Valentine’s Day?  Get your LuLaRoe Valentine leggings HERE

Make sure you check out this delicious Instant Pot Crack Chicken for the perfect entree before your dessert.

crack chicken 4

4.34 from 3 votes
Valentine’s Crack
Valentine's Crack
Prep Time
3 mins
Cook Time
10 mins
 

A beautiful version of your grandma's old crack candy recipe.  

Course: Dessert
Cuisine: American
Servings: 12 12
Calories: 438 kcal
Ingredients
  • 50 Saltine Crackers
  • 1 Cup butter cut into chunks to melt down 2 sticks
  • 1 Cup LIght Brown Sugar
  • 2 Cups White Chocolate Chips
  • 1/4 Cup Pink Chocolate Melts
  • Valentine's Sprinkles
Instructions
  1. Preheat oven to 325 degrees. Line a large cookie tray with aluminum foil. Spray with cooking spray. Line saltines up neatly in rows.
  2. In a medium sized pot melt your butter and brown sugar. Once butter is melted down, bring to a boil. Continue to stir the entire time and boil for about 2 minutes. It will look gorgeous and bubbly.
  3. Pour over the top of the saltines. Gently spread across the saltines.
  4. Place in oven and bake for about 7 minutes.
  5. While your crack is in the oven melt your pink chocolate melts according to package directions. *Please see the body of the post, I have included my no fail chocolate melting tips.
  6. Remove the pan from the oven and than sprinkle your white chocolate chips over the saltines. Your hot toffee mixture will melt the chips. I put mine back in the oven for a minute to move the process along. Once your chips are melting, spread across the top evenly with a spatula.
  7. Mix your pink chocolate into the white chocolate by pouring it over the top in a decorative way. I also used a butter knife tip to help combine my colors to my liking. Quickly decorate with sprinkles that tickle your fancy, the melted chocolate will act as your glue.
  8. Once chocolate is completely hardened you are ready to serve your LOVES.
Nutrition Facts
Valentine's Crack
Amount Per Serving
Calories 438 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 16g 80%
Cholesterol 46mg 15%
Sodium 295mg 12%
Potassium 145mg 4%
Total Carbohydrates 47g 16%
Sugars 37g
Protein 3g 6%
Vitamin A 9.6%
Vitamin C 0.2%
Calcium 8.3%
Iron 5.2%
* Percent Daily Values are based on a 2000 calorie diet.
Sparkles to Sprinkles receives free products for review purposes, and may sometimes be compensated for posts. Posts may also contain marketing links . All opinions expressed are solely from Sparkles to Sprinkles and were not influenced by any form of compensation. Please see the Disclosure Policy for complete details.

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15 Comments

  • Reply
    Angela Donohue
    February 3, 2016 at 7:11 am

    I thought this was a great idea and can’t wait to make it for my Bingo group next week!

  • Reply
    Vicki A.
    February 5, 2016 at 9:53 am

    Thank you! This is perfect – easy to put together and looks just like yours 🙂 Making a second double batch this weekend for both of our co-workers to enjoy!!!

  • Reply
    Diana
    January 26, 2017 at 11:58 am

    What are Pink Chocolate Melts, please?

  • Reply
    Charmaine
    February 9, 2017 at 5:34 am

    Hi quick question — after they are finished do you cut them into squares or do the break apart into the individual crackers?

    • Reply
      Melissa
      February 10, 2017 at 12:02 pm

      Just cut them into squares 🙂

  • Reply
    Beverly Baptiste
    February 12, 2017 at 3:33 pm

    FYI I used Hershey white chocolate chips and they did not melt on the toffee. Even after about 5 minutes in the oven. Not sure why. Ended up leaving them as chips and then topping the whole thing with the pink melted chocolate and sprinkles. Next time I will probably use white chocolate melts instead of chocolate chips. I’m sure they will still taste delicious and no one I am serving them to knows what they are supposed to look like anyway. 🙂

    • Reply
      Melissa
      February 13, 2017 at 1:13 am

      It can be a bit tricky sometimes getting the chips to melt perfectly. if it continues to give you a hard time, you can melt them in the microwave and than pour it over the top already melted. 🙂

    • Reply
      BeaWhy
      February 14, 2017 at 1:35 pm

      The exact same thing happened to me. Hershey’s didn’t melt. For batch #2, I melted them in the microwave and poured them over the crackers. Also, I learned not to use generic saltines. There were hardly any whole crackers in my box. Brand crackers are sturdier.

  • Reply
    TARA
    February 12, 2017 at 7:45 pm

    I just tried making these and followed the instructions to a T…but the brown sugar/butter part is grainy now that it’s cooled. :(. I don’t understand why. Any suggestions?

    • Reply
      Melissa
      February 13, 2017 at 1:16 am

      I am not sure what it could be. BUT I will tell you, it can be a bit tricky to make. I have had days where i just can not get it right at all. Then other days it comes our perfect with no issues at all. I am not sure if the humidity can affect it or what can be the difference sometimes vs other. I really do consider myself an pro at making it now that i have made it soooo many times and yet I have days it just does not come out right!

  • Reply
    Eileen
    February 5, 2018 at 10:28 pm

    Hello Ladies. I have gotten this a bit “long in the tooth” but I sincerely hope to help.
    I hope I can help with the chocolate and sugar/butter questions. I have been working with chocolate now for about 25 years. I have used Guittard Chocolates for the most part. I originally started with they’re product named MELT AND MOLD and have been using their Couverture chocolate line almost exclusively for about 2 years. I wanted to use their best chocolate so I hand temper it myself. With that said, I hope to suggest what to do with the problems I have seen while looking at your recipes.
    Even though you may follow a recipe to a “” T “” so to speak, we all live in many different parts of the country. If it’s raining it will take longer for your sugar to melt into the butter and you should probably let it cook longer ( about 3 to 5 minutes more). Then, if you think it’s done….take some out on the back of a spoon, let it sit for a minute until it cools off a bit then taste it. All Chefs taste their products before they serve it. Just test it with your finger AFTER “at least” A FULL MINUTE before you ever put your tongue to it.
    You have to make sure all the sugar is completely melted into the butter and by the sound of it…. it hasn’t. Another thing, if you put a top on the pan the humidity now inside the pan will actually clean the sides of the pan by itself from the moisture inside the butter as it evaporates. OR …You may just have sugar built up around the sides of the pot and if you use a silicone brush to “wipe” it down as it cooks that might work too!
    Remember, the more humid it is and the higher the altitude you always need to cook longer and check more often. As far as the chocolate…..I would highly recommend the microwave or a double boiler for melting first because there are so many different chocolates out there. ( Also, there is no such thing as “”white chocolate””. They use Cocoa Butter and fillers. If your not using a high end “white” chocolate ( for tempering) you never know what to expect. I have seen a lot! Then there is the age of the chocolate. It really goes on and on but…..back to melting.)
    You can also take a glass bowl which conducts heat better and no metal taste over a pot of water. ( about 1 inch at the bottom will do if you don’t have a double boiler). NEVER LET THE WATER BOIL! ( a light simmer is best)….because chocolate takes time and is finicky. BUT THE RESULTS!!! Always remember to NEVER LET WATER TOUCH YOUR CHOCOLATE or the bottom of the bowl as you melt the chocolate . It will turn your chocolate into a rock in 5 seconds flat. If you microwave it and cook it toooo long….same results…. rock hard. If you use the double boiler method make POSITIVE that you wipe the bottom of the bowl or transfer it to a counter with 2 hand towels together and then folded in half. Wipe the bottom clean of all moisture completely. If you ZAP chocolate in the microwave do what Melissa has for tips….she is doing it really well but it takes patience and time. I just re-read Melissa’s note above and she is right about the moisture. Not good for chocolate or making candy. So! Just to be sure always melt your chocolate in the micro or stove top first. Beware of ” moist days” and take your time. Cooking and candy making should always be fun!! I really hope I’ve been able to help you out. Start a notebook like I did and remember this too……..never make chocolate if it’s over 70 degrees in the house. It usually never sets right and stays softer than you want it. Good and great chocolate will always have a perfect “snap” and shiny surface to it for the best taste and good to look at too. Take care. Eileen

    • Reply
      Melissa
      February 5, 2018 at 11:39 pm

      Thank you Eileen <3

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