If you are looking for a fun and cheery Valentines treat to hand out to the people you love, you are in the right place!  This S’mores play off of Christmas Crack has layers of graham crackers instead of saltines, English toffee, melted chocolate and a festive mix of Valentines sprinkles and miniature marshmallow bits! 

While I love the saltiness saltines give cracker candy, (also known as Christmas Crack), the graham cracker cookies make it a totally different treat!  You can make this cracker candy for absolutely any holiday by switching up the sprinkle or other topping colors.  (Green for St. Patrick’s day, spring colors for Easter, red white and blue for July Fourth.  This treat never lasts long in our house – it’s very “moreish” in that if you leave it sitting out, everyone will just snack on it and before you know it, it’s been demolished!  

A couple of tips for this recipe:

• Make sure you use real butter, not margarine for this recipe – any time you are making caramel or toffee you must use real butter!
• You can absolutely switch out the graham crackers for saltines, Ritz, butter crackers or even pretzel pieces!  It just won’t be “S’mores” cracker candy.
• I like semi-sweet chocolate chips for this since you already have a lot of sweetness in the graham crackers. bit you do you!  I have done dark chocolate on mine too – or milk or white work as well, they are just a lot sweeter.
• You can use any sprinkles or candy toppings you like – to make these Valentines and s’mores themed, I chose a combination of pink sprinkles mix with the mallow bits, but I have also used use chopped nuts, chopped M&M’s, different colored sprinkles – just have fun with it!

Ingredients:

• 14 sheets of honey graham crackers (4 to a sheet)
• 1 cup salted butter, (2 sticks)
• 1 cup brown sugar
• 1 tsp vanilla extract
• 2 cups, (12oz bag), of chocolate chips, (I like semi-sweet)
• Kraft Mallow Bits
• sprinkles

1. Preheat oven to 400 degrees.
2. Line a 15-17 inch rimmed cookie sheet or jelly roll pan with aluminum foil and spray generously with cooking spray.
3. Place your graham crackers on your cookie sheet in a single layer.  (How many you use will depend on the size of your pan. I usually use around 14 sheets and if there is a little space around the edges, I just pull up the foil to the edges of the crackers to help keep that toffee on the top!)
4. In a large saucepan, bring your butter and brown sugar to a low boil over medium high heat and then stir continuously for 4-5 minutes.
5. Remove from heat and immediately stir in your vanilla extract.
6. Pour the hot mixture over your crackers, spread evenly with an offset spatula and bake for 5 minutes until it’s bubbling all over.
7. Remove from oven, sprinkle your chocolate chips immediately on top of the crackers, let them sit and soften for a few minutes, then spread chocolate evenly on top of crackers.
8. Sprinkle with the sprinkles and mallow bits (or substitute any toppings you like.)
9. Let cool then move to the refrigerator to chill.  After a couple of hours, remove from the foil and break up into bite size pieces.
10. Store in an airtight container for up to one week!  (It never lasts that long in my house!)