Combine butter and sugar into a pan and bring to a boil. Boil for 3 minutes.
Sugar and butter mixture should look similar to this when it is approaching the 3 minute mark. It should be lighter and airy.
Preheat oven at 400 degrees.
Spread out the saltines over a cookie sheet. The pan will not be fully covered with the saltines.
Spread the butter/sugar mixture all over the crackers.
Place in hot oven and cook for 5-6 minutes.
Sprinkle the white chocolate chips over the cracker/sugar/butter mixture when you remove it from the oven. Allow to gently melt for a couple minutes and then you will be able to spread the chocolate.
Once it is completely hardened, you will be able to melt the ¼ cup of white chocolate in the Pyrex measuring cup at 30 second intervals. Stir after each time as the measuring cup will be warm and will help melt the chocolate.
Drop one or two very tiny drops of red food coloring in the melted chocolate measuring cup and stir. Only do a little at a time as it darkens fast.
Take a sandwich sized ziplock bag and fill it with the melted chocolate. Snip a tiny bit of the corner off so you can drizzle chocolate onto the Saltine Toffee Crack.
To drizzle, start in the left corner and go back and forth until you reach the bottom right corner. Next start with the upper right corner and drizzle back and forth until you go to the bottom left corner. This will allow you to get a beautiful criss cross drizzle.
Heart Shaped Brownies Drizzled with Chocolate
Prepare brownies as per box directions and allow to cool.
Once the brownies are cool, press small heart shaped cookie cutter into brownies and pull out. Use a small spatula underneath the cookie cutter/browie to help ease it out, if needed. Set aside.
Combine the ¼ cup chocolate (I used chocolate chips) and the 1-2 drops of oil into a small Pyrex measuring cup and heat in microwave at 30 second intervals. Always stir in between each interval as the sides of the cup are hot and will help melt the chocolate.
Place the heart shaped brownies on a piece of wax paper. Take a sandwich sized zip lock bag and fill it with the melted chocolate. Snip a tiny bit of the corner off so you can drizzle chocolate over the heart shaped brownies. Make sure to go off of the brownie when you drizzle so when you remove it from the wax paper, it is fully covered.
Chocolate Dipped Wafer Cookies
Place chocolate in a glass pyrex measuring cup and microwave in 30 second intervals. Stirring in between.
Once the chocolate is fully melted, dip the wafer cookie into chocolate and place the wafer cookie upright into a small container to fully cool. If you place it on the wax paper, it will harden flat on the bottom side.
After the chocolate hardens, place all of the wafer cookies on a sheet of wax paper.
Heat the remaining chocolate in the microwave again and add red food coloring.
Scoop the pink melted chocolate into a small zip lock bag and cut off a very small portion of the bottom corner so you can drizzle the chocolate over the wafer cookies. Allow to fully cool. Turn over and drizzle the other side.
Pink Chocolate Covered Popcorn
Pop the ½ cup of popcorn and allow to cool.
Heat up the chocolate in the microwave in a microwave safe container like a Pyrex measuring cup. Heat only in 30 second intervals and stir in between. Drop 1-2 tiny drops of food coloring in chocolate and stir to desired color.
Combine popcorn and chocolate in a large mixing bowl and gently combine with your hands. Start with a smaller amount of chocolate to get the desired amount of coverage. You do not have to fully cover the popped kernels as it is very sweet with just a tiny bit of chocolate.
As all of the treats are show in one recipe card, we chose not to include serving sizes or calorie content on this post as they would not be computed accurately.