If you’re looking for an easy Valentine’s treat recipe for parties or just to share with family and friends, this chocolate graham cracker toffee, topped with melted white chocolate, strawberry cookie crumbles, and red & pink M&Ms and sprinkles is a perfect recipe!
If making toffee were a love language, I’m pretty sure it would be one of mine. I love making different toffee recipes, simply because it’s just so darn easy to make, it’s so simple to customize (so many options!), and it’s fun to share with others!
Cracker toffee is such a casual, festive sweet treat for just about any occasion (which is why I’ve experimented with so many versions of it!), so I was bound and determined to come up with a recipe that was fitting for Valentine’s Day.
I knew I wanted to do some kind of chocolate/strawberry combo. I mean, it doesn’t get more Valentine’s-y than that, does it? So after some brainstorming, I thought about those nostalgic strawberry wafer cookies, and knew those would be a perfect hint of strawberry for this fun treat!
Those wafer cookies take me back to my childhood (except they were much pinker back then!) – are they reminiscent of your childhood, too?!
This really is the perfect easy dessert to make for Valentine’s Day (especially if you’re doing things a little last minute…) – let me walk you through the simple steps for how to make it!
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How to Make Chocolate Graham Cracker Valentine’s Toffee
Step 1: Preheat your oven to 350 & then lay out your chocolate graham crackers on a non-stick baking pan
Here’s where I’m going to get a little preachy on ya: I’m telling you, these USA Pans are the ABSOLUTE BEST pans for baking ANYTHING in your kitchen where you need some kind of cookie sheet or baking pan. They are absolute miracle-workers. I’ve had mine for over 8 years, and they haven’t failed me yet.
They’re so non-stick, that the sticky toffee literally just pops off the pan once it’s fully set. They’re just the best.
If you’re using a different brand and it’s not really, really non-stick, you might want to consider laying down some foil on the pan before you line it with crackers.
Step 2: Melt butter & brown sugar in sauce pan to create a caramel sauce, and then pour the sauce evenly over the crackers
I have more details in the recipe below for how to make the caramel sauce, but it’s a super simple process! (And it’s so tasty!) Use a rubber spatula to evenly spread the sauce over the crackers.
Step 3: Place pan in preheated oven for 5 minutes.
You know what that looks like. You don’t need a picture! 🙂
Step 4: Remove pan from oven, chop up white almond bark (if you’re using it vs. white chocolate chips), & spread almond bark evenly across the hot crackers/caramel sauce
Tip: you CAN use white chocolate chips for this, but, I use white baking bark (also known as almond bark) for treats like this for two reasons: 1) I actually think it tastes better than white chocolate chips, and 2) It melts much more smoothly.
But, if you only have access to white chocolate chips, your toffee won’t suffer too much. 🙂
Place the pan back in the oven for another minute just to help expedite the melting process of the baking bark, and then remove from oven and set aside.
Step 5: Crush strawberry wafer cookies using a food processor or blender, or by placing them inside a plastic bag and crushing them with a rolling pin
My preferred method for making cookie crumbles is always to use my little Ninja food prep – I love this machine!
Just a couple of pulses and you’re good to go! But, if you only have the option of the plastic bag & the rolling pin, that’s totally fine. It’ll get the job done.
Step 6: The fun part! Sprinkle everything on top of the melted baking bark/white chocolate!
Once you’ve crushed the cookies, sprinkle them evenly over the melted baking bark, and then sprinkle on some red & pink M&Ms and sprinkles. Looking so fun and festive for Valentine’s Day now!
The delicious combination of the chocolate graham crackers, sweet caramel sauce, white baking bark, strawberry cookies, and little crunch of the M&Ms and sprinkles is just SO good!
It’s like literal eye candy! 🙂
Step 7: Place pan in fridge for about 30 minutes to help set the melted chocolate & hot crackers
You CAN let it set out on your counter, but it’ll just take a lot longer to set. But, it will eventually harden up completely assuming your house is around room temperature – it’ll probably take about 2 hours.
I’m just not usually patient enough for that, so the fridge it is!
Step 8: Break toffee apart & enjoy!
Like I mentioned before, this toffee pops right off the pan if you’re using one of the USA Pans (no, this is not a sponsored post; I just love to talk about them because they’ve truly made my life SO much easier in the kitchen).
I take a metal spatula (you can use a butter knife if you don’t have a sharper spatula), make a cut or two in the toffee, and then break the rest up with my hands. It’s so easy to do.
Yum, yum, yum!
Then it’s ready for serving! You can serve it up right away, or you can store it in an airtight container for up to about a week.
If it even lasts that long. 😉
Just look at all that flavor on such an easy-to-make dessert! Perfect for Valentine’s Day potlucks or parties!
Have fun making this & sharing it with family & friends!
Be sure to check out these other fun Valentine’s Day dessert ideas!
- Heart-shaped strawberry cake mix cookies (they melt in your mouth!)
- Strawberry & Nutella puppy chow
- White chocolate raspberry truffle poke cake
- Chocolate heart sandwich cookies with strawberry buttercream
- 15-16 chocolate graham cracker sheets
- 1 c unsalted butter
- 1 c light brown sugar
- 16 oz white baking bark also known as almond bark (or you can use white chocolate chips, but they don't melt quite as well)
- 10-12 strawberry wafer cookies
- Valentine-themed M&Ms and sprinkles
- Preheat your oven to 350.
- Place butter in small saucepan on stove top over medium heat and allow it to melt.
- Stir in brown sugar and bring to a low boil for about 3-4 minutes to allow caramel mixture to thicken, stirring regularly.
- While the caramel mixture is thickening, lay chocolate graham cracker sheets flat across non-stick rimmed baking sheet (you're going to want to see my notes on this!)
- Give the caramel sauce another stir, and then pour the mixture evenly over the crackers, using a spatula to spread it out to cover the crackers completely.
- Place baking pan in preheated oven for 5 minutes.
- While the pan is in the oven, if you're using white baking bark (which I do recommend over white chocolate chips, but white chips will suffice!), chop up the baking bark cubes into much smaller pieces so it melts more easily over the hot crackers.
- Pull the pan out of the oven after 5 minutes, sprinkle the baking bark (or chips) evenly over the crackers, and then place pan back in the oven for 1 minute to help expedite the melting of the white bark.
- Remove pan from oven, and use a spatula to gently and evenly spread the chips out across the crackers. Set aside.
- Crush the strawberry wafer cookies, either with a food processor/blender, or just in a plastic baggie with a rolling pin, and then sprinkle the strawberry cookie crumbs evenly over the melted baking bark.
- Sprinkle on the M&Ms and sprinkles.
- Leave pan out to cool & set for a couple of hours on the counter, or you can put it in the fridge and let it cool/set more quickly - it'll probably only take about 30 minutes in the fridge. Once the toffee hardens, use a metal spatula or a butter knife to start breaking it apart, and then once you get it started, you can just use your hands to continue breaking it apart into shareable pieces.
- Store in an airtight container for up to about a week!
Note about baking pans:
For the non-stick baking pan, these USA Pans are the only ones I ever use! They're miracle-workers in the kitchen for absolutely everything where you'd us a baking pan! If you don't use these pans and if your pans are not REALLY non-stick, you may want to consider laying some foil down on the pan before you place the crackers on it & pour on the caramel sauce. (But because the toffee literally pops right off these USA Pans, I never bother with foil!)