Graham Cracker Toffee is a wonderfully easy yet decadent treat that starts with simple pantry ingredients and turns into a crunchy, buttery‑sweet bar topped with chocolate and toffee bits. It’s perfect for holidays, bake sales, or just a fun weekend project. The crisp honey graham crackers form a base for a rich brown sugar‑butter toffee that bubbles up in the oven, then you melt chocolate on top and finish with crunchy toffee bits. With minimal effort, you’ll end up with something that looks like it came from a bakery, but you made it yourself.
Why You’ll Love This Graham Cracker Toffee
You’ll love this recipe because it transforms everyday ingredients into something extraordinary: the honey‑graham cracker base gives familiar comforting flavor, the brown sugar and butter toffee layer adds luscious caramel richness, the melted chocolate on top brings smooth indulgence, and the toffee bits deliver just the right crunch. The whole thing comes together quickly, requires no complex techniques, and yields a treat that disappears fast; people keep coming back for “just one more piece.” It’s addictive in the best way, and a true crowd‑pleaser whether for gifting, parties, or simply treating yourself.
Ingredients
-
about 10 full‑size honey graham crackers (or enough to cover a 9×13‑inch pan)
-
1 cup unsalted butter
-
1 cup light brown sugar, packed
-
½ teaspoon salt (or to taste)
-
2 cups semi‑sweet chocolate chips
-
⅓ cup toffee bits
Step‑by‑Step: How to Make Graham Cracker Toffee
-
Preheat your oven to 350 °F. Line a 9×13-inch baking dish with foil and lightly coat it with non-stick cooking spray.
-
Arrange the graham crackers in a single layer in the pan so the bottom is covered (break some crackers if needed to fill spaces). A few slight gaps are fine. Set aside.
-
In a medium heavy‑bottomed saucepan with high sides, add the butter, brown sugar, and salt. Heat over medium‑high until the butter melts, stirring constantly.
-
Once melted, allow the mixture to boil for about 4½–5 minutes (lots of bubbles) while stirring constantly to avoid burning; it should thicken to a caramel‑like consistency.
-
Evenly drizzle the hot toffee mixture over the layer of graham crackers, making sure to cover them completely.
-
Bake for about 7 minutes, or until you see bubbling around the edges of the layer.
-
Remove the pan from the oven, sprinkle the chocolate chips evenly over the hot toffee layer, then return the pan to the oven for about 2 minutes (or until the chocolate is glistening and soft).
-
Use a spatula to smooth out the melted chocolate into an even layer.
-
Sprinkle the toffee bits evenly on top of the chocolate layer.
-
Let the bars cool for about 2–3 hours (or until the chocolate has fully set) before slicing into pieces. (If you’re in a hurry you can refrigerate, but it may cause condensation.)
Helpful Tips
-
Make sure you stir constantly during the toffee‑boiling step to prevent burning or separating. The difference between good and great is watching that boil carefully.
-
While arranging the graham crackers, you don’t need perfect coverage; little gaps won’t ruin the dessert.
-
Use a good quality chocolate that melts well; some lesser chips don’t spread easily, so choose one you trust.
-
Let the bars fully cool before breaking or cutting; the toffee layer needs to set for the best texture.
-
If you refrigerate to speed up setting, allow a few minutes at room temperature before cutting to avoid chips cracking or chocolate shattering.
Substitutions And Variations
-
Swap semi‑sweet chocolate chips for milk chocolate, dark chocolate, or even white chocolate for a twist.
-
Instead of toffee bits you can sprinkle chopped nuts (pecans, almonds, walnuts) or crushed candy canes for a festive version.
-
For a slightly saltier touch, use salted butter or sprinkle a few flakes of sea salt over the melted chocolate.
-
Instead of honey graham crackers you could try another crisp plain cracker base — though the honey grahams give a uniquely sweet, slightly vanilla‑style flavor which is part of the charm.
-
Add flavorings: a drop of vanilla extract or a pinch of cinnamon in the toffee step can add subtle depth.
Storage Instructions
Store the bars in an airtight container at room temperature for up to 2 weeks. If refrigerated, they will keep up to 1 month. For longer‑term freezing, layer with parchment in an airtight container and freeze up to 3 months. (But note, refrigerating/ freezing may cause condensation or slight softening; allow to come to room temperature before serving.)
Nutritional Information
Serving: 1 piece (est.)
Calories: ~208 cal
Carbohydrates: ~19 g
Protein: ~1 g
Fat: ~14 g (Saturated ~9 g)
Sugar: ~16 g
Sodium: ~58 mg
Fiber: ~1 g
Cholesterol: ~25 mg
Potassium: ~101 mg
Calcium: ~20 mg
Iron: ~1 mg
Serving Suggestions
-
Cut into bite‑sized squares and serve on a party platter with a sprinkle of sea salt or additional toffee bits for extra sparkle.
-
Package in decorative cellophane bags or small tins as homemade gifts for friends, neighbors or colleagues — it’s a crowd‑pleaser and travels well.
-
Serve alongside a cup of strong coffee or milk — the sweet buttery toffee pairs perfectly with something slightly bitter or cold.
-
Crumble over ice cream or yogurt for a crunchy topping.
-
For a dessert platter, pair with fresh berries or citrus to balance the richness.
Frequently Asked Questions About Graham Cracker Toffee
Why aren’t my chocolate chips melting/spreading properly?
Some chocolate chips or brands are formulated to hold their shape when baked and may not melt smoothly. For best results, use a brand known for good melt‑quality. If your chips aren’t melting, you could use chopped chocolate bars instead (which typically melt more uniformly) or briefly cover the pan with foil to trap heat and help the chips soften.
Can I use a different base instead of graham crackers?
Yes, though the honey graham cracker base gives a specific flavor and texture that complements the toffee layer beautifully. Some variations use plain saltines, club crackers, or even pretzels for a salty‑sweet twist. Be aware the texture and flavor profile will change.
What if the toffee layer runs or doesn’t set properly?
There are a few possibilities: the butter/brown sugar mixture may not have boiled long enough; the toffee might be poured unevenly; or the cooling time was insufficient. Make sure you reach the simmer/boil stage and allow full cooling before slicing. If you refrigerate too early or slice too soon, the texture may be softer than expected.
Can I double or halve the recipe?
Yes, just adjust the pan size accordingly and maintain the layer thickness. For a smaller batch, you could use a 9×9 inch pan. For larger quantities, you could double and use a larger sheet pan. Just keep the layer even and monitor cooking times.
Final Thoughts
Graham Cracker Toffee (aka Graham Cracker Crack) is one of those recipes I absolutely love because it’s so simple, yet the result is so satisfying. With minimal prep and everyday ingredients, you create something that tastes gourmet: crispy, sweet graham crackers, rich buttery caramel toffee, smooth, melted chocolate, and crunchy toffee bits. Thank you for trusting me with your time and kitchen today. It means a lot that you’re part of this food‑loving community. I hope you enjoy making and sharing this dessert, that it becomes one of your go‑to treats, and that every bite brings a little joy. Here’s to easy baking, big flavour, and lots of smiles. Happy cooking and enjoy!
Join us on Pinterest for new mouthwatering recipes every day!
Print
Graham Cracker Toffee
- Total Time: 24 minutes
- Yield: 24 pieces 1x
Description
Graham Cracker Toffee is an easy, irresistible dessert made with graham crackers, rich toffee, melted chocolate, and crunchy toffee bits. A quick treat that’s perfect for parties, gifting, or holiday trays.
Ingredients
about 10 full-size honey graham crackers
1 cup unsalted butter
1 cup light brown sugar, packed
½ teaspoon salt
2 cups semi-sweet chocolate chips
⅓ cup toffee bits
Instructions
Preheat your oven to 350 °F. Line a 9×13-inch baking dish with foil and lightly coat it with non-stick cooking spray.
Arrange the graham crackers in a single layer in the pan so the bottom is covered (break some crackers if needed to fill spaces). A few slight gaps are fine. Set aside.
In a medium heavy‑bottomed saucepan with high sides, add the butter, brown sugar, and salt. Heat over medium‑high until the butter melts, stirring constantly.
Once melted, allow the mixture to boil for about 4½–5 minutes (lots of bubbles) while stirring constantly to avoid burning; it should thicken to a caramel‑like consistency.
Evenly drizzle the hot toffee mixture over the layer of graham crackers, making sure to cover them completely.
Bake for about 7 minutes, or until you see bubbling around the edges of the layer.
Remove the pan from the oven, sprinkle the chocolate chips evenly over the hot toffee layer, then return the pan to the oven for about 2 minutes (or until the chocolate is glistening and soft).
Use a spatula to smooth out the melted chocolate into an even layer.
Sprinkle the toffee bits evenly on top of the chocolate layer.
Let the bars cool for about 2–3 hours (or until the chocolate has fully set) before slicing into pieces. (If you’re in a hurry you can refrigerate, but it may cause condensation.)
Notes
If you’re in a hurry, refrigerate to set the chocolate faster, but expect some condensation. Store airtight at room temperature for 2 weeks, refrigerate up to 1 month, or freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 piece
- Calories: 208
- Sugar: 16 g
- Carbohydrates: 19 g
- Protein: 1 g