Good afternoon, friends! Today I have for you a quick and easy treat that is sure to make your significant other randy, if you know what I mean. 😉 If you’re a Pinterest addict like me then you may already be familiar with what is affectionately known as “Christmas Crack.” This version is just as addicting, but it’s been given a makeover specifically for Valentine’s Day. 🙂
Just imagine it, if you will: A saltine cracker base, topped with warm homemade toffee, then covered with creamy white chocolate and your favorite Valentine’s day sprinkles. Salty and sweet, just like your significant other. 😛
If you don’t include the dash of vanilla or the sprinkles, then this is a four ingredient dessert. That’s it! You probably have most of them in your kitchen already: Saltine crackers, butter, brown sugar, and white chocolate. You can substitute the white chocolate for almond bark, or substitute the saltines for graham crackers or crushed up pretzels. Totally up to you.
Scroll down for the full recipe, or keep reading for step-by-step instructions. 🙂
The first thing you’ll need to do is cover a cookie sheet with aluminum foil and spray it down with some cooking spray. Then layer on your crackers like so, breaking some in half if you need to fill in any extra space.
Preheat your oven to 350 degrees F.
To make the toffee, add your butter and brown sugar to a pot and let it melt on the stove top (set it to medium or lower). Stir it every once in a while for even heating.
Once it’s all melted, turn up the heat a bit and bring it to a boil for 1-2 minutes. Do not stir. Reduce the heat to medium-low and let it bubble for 3-5 more minutes. Add a dash of vanilla. You normally add a bit of salt here too, but since there is already salt on the crackers it isn’t really needed.
Pour the toffee all over the saltines. Use the back of a spoon or an angled spatula to get it nice and even. Work quick!
Now you’re supposed to pop it into the oven for 5-10 minutes “or until it gets really bubbly.” Here is my experience with that: When I left it in for 5 minutes it bubbled up quite a bit but the toffee came out very greasy/grainy and the chocolate wouldn’t quite adhere.
So I tried it again and left it in the oven for 8 minutes and got much better results. I was actually worried that I’d baked it for too long, but it was delicious. I’ve since learned that your toffee can also be grainy if it’s humid outside. No way around that, unfortunately, but baking it closer to 10 minutes instead of 5 certainly helped me.
Now there are two ways to add the chocolate (or almond bark): Either sprinkle on some chocolate chips and wait for the toffee to melt them a bit before smoothing them out with your spatula, or melt the chocolate first and do it that way. I chose the latter.
Since the chocolate starts to set immediately you’ll want to have all of your toppings out, open, and ready to go. I chose some gold sugar pearls, pink and white dragees, some larger white Sixlet candy, and these adorable heart shaped candies I found at the Dollar Tree. You can use anything you want though, from M&Ms to edible flowers.
Just spread them out like so, then use your hand to press down the larger pieces so that they sink right into the melted chocolate and won’t fall out later. Now you can either wait for the chocolate to set on its own or pop it into the fridge for 30 mins or so to speed up the process.
Once it’s done, just bread it into pieces. Voila!
This recipe makes quite a lot, so feel free to bag up some pieces and hand them out to everyone you love (including me…don’t forget me!)
- 40-50 saltine crackers
- 2 sticks (8 oz) unsalted butter
- 1 cup (217 grams) packed brown sugar
- 1 tsp vanilla extract
- 2 cups (1 12 oz bag) white chocolate chips
- Preheat oven to 350 degrees F
- Cover a rimmed cookie sheet with aluminum foil and spray with cooking oil. Lay crackers on the sheet and set aside.
- In a medium sized sauce pot over medium heat, stir the brown sugar and butter until it's all melted together. Increase heat and bring the mixture to a boil for approximately 1-2 minutes. Reduce heat to med-low and let the toffee bubble for 3-5 minutes. Stir in the vanilla.
- Pour the toffee over the crackers and use a spatula to even it out. Pop the sheet into the oven for 5-10 minutes (I left it in for 8) or until the mixture nice and bubbly.
- Allow the toffee to cool for 5 minutes and then sprinkle the white chocolate chips all over the top. Wait for them to begin to melt and then use your spatula to smooth it all out. Alternatively, melt the chocolate chips separately and then spread the chocolate all over the top.
- Add toppings immediately, making sure to press down the larger ones so that they are really secure.
- Wait for the chocolate to set naturally or pop it into the fridge for 30 minutes to speed up the process.
- Break into pieces and enjoy!
- This treat will last 1-2 weeks in an airtight container. Add to decorative bags to hand out for friends!