Valentine’s Crack

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Candy Making doesn’t get much easier than this Valentine’’s Crack! Pink, festive, and the perfect quick and easy dessert to serve up this Valentine’s Day! You might know this as Christmas Crack candy, but my recipe has a fun spin on it that makes it a creative treat for young and old.

I have Christmas Crack a few years back now, and it was love at first bite. That salty and sweet pairing just blew me away! I thought this candy would be complicated to make, but it was beyond simple, and you only need a few basic pantry essentials.

Valentine's Crack Candy


Pretty Valentine’s Crack

Saltines, butter, brown sugar, chocolates, and sprinkles are all that is needed for this incredible recipe. If you love sweet and salty, this will win you over. My family just chows down on this snack when I sit it out.

Good Time To Serve Up Valentine’s Day Crack

  • School Party
  • Take To Work for Coworkers
  • Mid-day snack
  • Pack in kids lunch
  • After school snack
  • Midnight Snack
  • Treat for parties
  • Playdates
  • And Any Other Occasion!

How to Store Valentine’s Crack

What I do is once the Valentine’s Crack is cooled I place in a sealable bag or in an airtight container and keep it on the counter. It stores nicely, and then we can nibble on it here and there when we feel a sweet craving hit.

Valentine's Crack

How Long Does Valentine’s Crack Keep For

You can keep Valentine’s Crack for around one week in an airtight container or bag. After that, it will become stale and need to be tossed out.

What Is Valentine’s Day Crack

If you have never tried Valentine’s Day crack it is a mix of toffee with sweet chocolate and uses adorable Valentine’s sprinkles to top it off.

Valentine's Crack Candy

With the simplicity of saltines, you can really transform the flavor as you pour a caramel-style sauce over the crackers and then slather melted butter, and then once cooled it breaks into pieces.  

Can You Freeze Valentine’s Day Crack

You can’t freeze Valentine’s Day Crack. I have found when you go to freeze it, the saltines become mushy when thawed out.

Can You Substitute Saltines In Valentine’s Crack Recipe

Yes! If you want to use say a Townhouse Cracker or even Ritz you can swap. It of course will adjust the flavor slightly but it will work. I have made it with Townhouse crackers and loved the outcome!

Valentine's Crack

Valentine’s Crack Variations

The beauty of this crack recipe is the versatility that follows. Let me share some variations that you might enjoy.

  • Milk or Dark Chocolate | Skip the white chocolate and reach for milk or dark. Then take your colored candy melts and drizzle over the top for that pink Valentine theme but with milk or dark chocolate.
  • Graham Crackers | If you want all sweet and skip some of the saltine use graham crackers instead of saltines. It will give you a much sweeter flavor throughout.  
  • Candy Toppings | Drop on some colored M&M’s or chocolate shavings instead of the sprinkles if you want. Get playful with your toppings. We love adding nuts with the sprinkles.

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

Give this recipe a try today, and see how you like it. This is a recipe that I think many of you will truly enjoy! Salty, crunchy, and sweet on so many levels!

Valentine's Crack

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

Valentine's Crack

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

Valentine's Crack

Here is some other really cool version of crack that you can make, Easter Crack, St. Patrick’s Day, & Cadbury Easter Eggs Crack.

Here are easy microwave directions for melting your chocolate.  You can also melt your chocolate using your instant pot as a double boiler.  It works great!

valentines crack pin

Keep scrolling down to get to the next recipe card.  

Melting chocolate:

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

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

Valentine’s Crack
Yield: 12 12

Valentine's Crack

Prep Time: 3 minutes
Cook Time: 10 minutes
Total Time: 13 minutes

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


  • 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


  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 Information:



Serving Size:


Amount Per Serving: Calories: 334Total Fat: 21gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 38mgSodium: 217mgCarbohydrates: 34gFiber: 0gSugar: 27gProtein: 3g

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  1. 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!!!

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

  3. 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. 🙂

    1. 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. 🙂

    2. 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.

  4. 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?

    1. 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!

  5. 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

  6. Pingback: 105+Special Valentine’s Day Desserts - lookstips
  7. I remember the first time I tasted this delight. I love that it can be adapted for the season because it should certainly be enjoyed year round. Thanks for sharing with us at Merry Monday. See ya next week.

  8. Hello, I made this last night and although it tastes great, the hardened chocolate is separating from the cracker in many places. So I am left with crackers with toffee on them and pieces of chocolate. Any ideas why this may have happened? Thank you!

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