Valentines Saltine Cracker Candy

White chocolate covered saltine cracker candy.

Valentines Saltine Cracker Candy

Sweet, salty, and crunchy, these Valentine's Saltine Cracker Candy are an easy-to-make confection. Top with your festive red candy hearts and your favorite sprinkle mix for a colorful treat.

Course Dessert, Candy

Cuisine American Dessert

Prep Time 10

Cook Time 20

setting chocolate 1

Total Time 1 30

Servings

Calories 124kcal

Author Jere' Cassidy

Equipment

Ingredients

Recipe for cracker candy

40-50 Saltine crackers
1 cup unsalted butter
1 cup brown sugar packed
12 ounces almond bark can use a white chocolate bar, white chocolate chips- you will need 3 cups + vegetable oil

Topping Ingredients

⅓ cup pink candy melts 2 ounces
red, white and pink nonpareil sprinkles
1 teaspoon solid shortening optional - use with candy melts if needed

Instructions

How to make saltine toffee bars

Heat the oven to 325°F. Cut a sheet of parchment paper or aluminum foil to line the baking pan, and spray with nonstick cooking spray. Make sure the liner it a bit bigger than the pan in case the toffee spreads.
Lay the saltine crackers side-by-side on the pan, ensuring that the sides touch.
Add the brown sugar and butter to a medium saucepan. Cook on medium heat until the butter is melted and the mixture is boiling, stirring occasionally. Continue to boil undisturbed for 3 minutes
Pour the caramel mixture over the crackers then spread it evenly on top of all of the crackers with a spoon or rubber spatula. Be careful as the caramel is very hot.
Bake the crackers for 7 minutes. Once done, remove from oven.
Place the almond in a microwave-safe bowl. Melt the chocolate in 30- second intervals in the microwave. Stir between each interval until the almond bark is completely melted.
Spread the melted almond bark onto the top of the hot toffee crackers, and use a spoon to spread it around until the toffee is fully covered.

How to decorate the top of the candy

Place the candy melts into a piping bag and place them in the microwave. Microwave for 30 seconds, then knead the bag, then microwave another 20-30 seconds, and knead the bag again until fully melted. If the chocolate doesn’t melt smoothly, add a teaspoon of shortening and knead it in until well combined. Cut off the tip of the bag and drizzle on top of the white chocolate.
Before the white chocolate and the pink candy melts are totally set add the red candy hearts and the nonpareil sprinkles. It may be helpful to press them into the chocolate so they stick.

Finishing up

Let the toffee set on the counter so the chocolate will firm up. This should take about two hours. You can also place the crackers in the fridge to firm them up.
When the chocolate is hard you can remove the sheet of candy and place it on a cutting board.
You can cut the candy into 40 squares, or you can just break up the candy into different-sized pieces.
Store the toffee saltines in an airtight container for up to 2 weeks.
Freeze the candy by placing it in an airtight container for up to three months.

Notes

Variations to try -

Use graham crackers, Club crackers or Ritz crackers
Use milk chocolate, semi-sweet chocolate or dark chocolate
Change the color of the candy melt drizzle
Use any type of sprinkles you like

If using white chocolate chips you will need 3 cups.

Step 1. Sprinkle the just-baked crackers with the chocolate chips and let them sit for a minute to melt, then spread them over the top of the crackers.

Step 2. Melt the chocolate chips in the microwave. Place the chips plus a teaspoon of vegetable oil in a bowl. Microwave for 30 seconds at 50% power several times until the chips are melted. Stir very well between each interval to get the chocolate melted. Pour over the just baked crackers and spread the white chocolate to the egdges.

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