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This Graham Cracker Toffee is an addicting treat with chocolate, homemade toffee, and nuts on a graham cracker base. You can serve it all year round, but I think it’ll be best around the holidays.
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When I think of Graham crackers, I think of one of two things: s’mores or those little Graham cracker snacks for kids that are shaped like bears. (Do they sell those anymore?)
Graham crackers are delicious, but for some reason, I never use them in cooking or baking, and I’m not 100% sure why! I guess they get overshadowed easily.
The other day I decided to fix that and made some of this Graham Cracker Toffee! It’s exactly what it sounds like: Graham crackers with a tasty, crispy-yet-chewy layer of toffee on top.
This is a really popular treat for Christmas, and many people know it as “Christmas Crack.” Typically it’s made with saltines, but for this version, I opted to use Graham crackers.
The fun part about this recipe (other than that, it’s so dang simple!!) is that you can customize it for almost any time of the year. Personally, I’m going to serve it again during the holidays with a peppermint twist!
This is one of those recipes that’s simple but oh-so-delicious! I hope you enjoy it!
Graham Cracker Toffee: Ingredients & Substitutions
For this Graham Cracker Toffee recipe, you will need …
Ingredients
- graham crackers – you’ll need about a single package.
- butter and brown sugar – combined and cooked together, these form the base of your toffee.
- chocolate chips, pecans – your graham cracker toffee toppings!
How to make Graham Cracker Toffee
First, prepare your utensils and supplies. Preheat your oven to 400°F and prepare a 13×9-inch cookie sheet by lining it with foil and greasing it with cooking spray.
Next, make your toffee. Line the baking sheet with a single layer of Graham crackers. After that, combine brown sugar and butter in a medium saucepan and boil it for 3-4 minutes. Immediately pour it over the Graham crackers. Make sure it covers the crackers completely!
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Finally, bake and serve your Graham Cracker Toffee! Bake everything for 5-6 minutes, then remove it from the oven. Sprinkle chocolate chips over the top. After the chips melt, spread them around the dish and add your chopped nuts. Once it’s all cool, break it into pieces!!
Graham Cracker Toffee: FAQs
This recipe makes about 12 servings, depending on how you break it up!
You’ll need 10 minutes to prep the ingredients, 25 minutes to cook them, and 2ish hours to let the toffee cool completely.
Sure!! It’ll make for a more salty and sweet flavor, but, hey, many prefer their toffee with a bit of saltiness in the first place! In addition, toffee made with salted butter is less likely to separate during the process of making this recipe.
Just placing your Graham cracker toffee in an airtight container should be enough! Putting it in the fridge might introduce condescension, which doesn’t affect the taste, but may make it look a little icky if you care about that sort of thing. So instead of refrigerating it, after placing it in an airtight container, you can just keep your toffee in a cool, dark place with low humidity.
Anything you can think of! Try …
– M&Ms (especially ones that are colored based on a theme or holiday!!)
– Peppermint candy
– Rainbow sprinkles (or another color combo)
– Toasted almonds or peanuts, lightly salted
– Coconut
Other recipes you may enjoy
Graham Cracker Toffee
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Equipment
Ingredients
- 1 package Graham crackers, 14.4 oz.
- 1 cup butter
- 1 cup brown sugar
- 1 bag semisweet chocolate chips, 12 oz.
- ¾ cup chopped pecans
Instructions
- Preheat oven to 400°F. Line a 13×9-inch cookie sheet with aluminum foil and lightly spray it with cooking spray.
- Line the prepared baking sheet with Graham crackers in a single layer.
- In a medium saucepan, combine the brown sugar and the butter. Bring to a boil and boil for 3-4 minutes. Immediately pour over the Graham crackers and spread to cover crackers completely.
- Bake for 5 to 6 minutes. Remove from the oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate with a spatula and top with chopped nuts.
- Cool completely and break into pieces.
Notes
- Try using different kinds of chocolate – dark, semi-sweet, milk, or white chocolate are all great choices!
- Store your finished toffee in an airtight container at room temperature.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
