Graham Cracker Toffee
So crisp, so buttery and just so darn addictive! A must for the holidays. And it’s SO MUCH EASIER to make than you think. Promise!
I can’t believe it.
We’ve made it to December.
My mantel is covered in lights, garland, and little white Christmas trees.
With Butters’ fur in every crevice.
And now.
Well, now I’m sitting on my couch inhaling this sheet pan of toffee.
While watching Love Actually.
Because.
It’s December.
There’s no way around it guys.
Graham Cracker Toffee
Ingredients
- 1 14.4-ounce package graham crackers
- 1 cup unsalted butter, cubed
- 1 cup sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 1 ½ cups semi-sweet chocolate chips
- ½ cup pecans, chopped
Instructions
- Line a baking sheet with parchment paper or a silicone baking mat.
- Spread graham crackers in an even layer onto the prepared baking sheet, covering the entire sheet.
- In a medium saucepan, combine butter, sugar vanilla and salt over medium heat. Cook, whisking constantly, until butter has melted and mixture is almond brown in color, about 10-15 minutes.
- Immediately spread the hot caramel mixture evenly over the graham crackers. Sprinkle with chocolate chips. After 1-2 minutes, spread the chocolate chips in an even layer until smooth. Sprinkle with pecans.
- Let cool completely, about 2 hours. Break into pieces.
Did you make this recipe?
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Frequently Asked Questions
My butter separated from the sugar! What did I do wrong?
Instead of blaming the recipe, please remember that many factors are at play here that may result in a failed outcome. Please read through the comments below for possible explanations as to why this happened to you. You can also check out this forum or this article for troubleshooting tips.
Shouldn’t I use a candy thermometer?
There really is no need for a candy thermometer here. The beauty of this recipe is its ease and simplicity. Once the sugar mixture has caramelized, you’re set! But please feel free to do what is most comfortable for you.
What is the best way to store this?
This can be kept for up to 2 weeks in an air-tight container away from heat.
I made the caramel on medium heat and consistency stirred. After ten minutes the caramel was burnt and smelled disgusting.
Is there anything I could have done differently?
Thanks.
Delicious and very easy to make!!
Just made for the first time and it was terrific! Very easy to make. Tried it after freezing some as others suggested and that was great, too. But either way is great (room temp vs freezing). I didn’t need quite as many graham crackers to fill up my big cookie sheet. Probably about two packages instead of the three (14.4 oz that it called for) and toffee mixture just barely covered that amount nicely as did the chocolate & nuts. I will definitely make again. Thank you for creating this recipe. I previously made the recipes like this that used saltines for the base. But graham crackers really moved it up the scale considerably to wonderfulness.
In this thread is a bunch of people who don’t know how to make caramel 🙂 Followed the directions exactly and had no problems. Mine took 14 mins. Measure exactly and whisk vigorously and constantly so the bottom doesn’t burn. Can’t wait for it to cool, thank you!
This recipe did not work for me.We tried it twice.We followed directions using One cup of sugar and one cup of butter but it did not melt the sugar completely and separated and left oil in the pot.Should this recipe have said using light brown sugar or using a special brand of butter. Please let us know.Thank you.
If you remove it from the heat and add a couple of teaspoons of hot water the mixture will come together again… then slowly add it back to the heat
Thank you so much for your suggestion! I did exactly as you said and saved my caramel. 🙂
Can I use crushed graham cracker. I only have that available right now.
It is suppose to be brown sugar? Ours did not turn out well and we used white sugar.
I really want to make this but only have crushed graham crackers, can i use that for this recipe?
Can you freeze this love it have to make at least 10 trays for Christmas
I am wondering the same thing about freezing them. Did you ever get an answer?
You can freeze them. In fact they taste better right out of the freezer. I wrap each individual piece in foil and freeze them all. They will last quite a while that way as long as nobody knows they are there.
It’s so addictive! I recommend making 2 servings!
The graham cracker brittle is delicious! I made it for my family to snack on through the holidays. They loved it! Another great recipe from Damn Delicious.
Thank you!
I just finished making this. Toffee was no problem and tastes delicious. My only suggestion is to use a cookie sheet 9×13.
I used a 13×17. I used broken cookies to fill in edges, on larger cookie sheet, which were not used. The two rows of graham cookies, that I used were enough to be completely covered by toffee and chocolate chips. When I measured were 9×13. A larger cookie sheet would have made the toffee very skimpy.
Will write in to let you know how they tasted, taking to friends house, I’m sure I’ll be making again
I just made this and it is AWESOME!!!! Thank you…
Thank you for sharing!
Hi! Looks delish! My daughter can’t eat butter , do u think margarine would work ok to make the caramel?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
I made the exact same thing 2 days ago with saltine crackers, and it did say to bake it. Happy to see this version I don’t have to. It’s seriously delicious! I’m printing this one because it has specific amounts. Thanks, Chungah!
Your measurement of butter is always by cup.
What would a cup of cubed butter weigh?
In Australia our butter comes in kilo slabs.
Many thanks from Down Under
Hi Gabby! There are many metric conversion calculators available online. 🙂
So delicious and easy! My daughters and I made this yesterday and loved it. Followed the recipe and had no trouble. Yum!!
Thank you, Chungah! I used a different saucepan this time and it browned up perfectly!
I just read through all the comments so as not to repeat a question (come on, people! How many times does she have to answer what size the pan is?), but it doesn’t sound like anyone has the same problem I do. I have made this recipe twice and both times the caramel did not brown. It was still delicious, but it made for kind of an unappetizing appearance. What am I doing wrong? Both times I cooked it for at least 15 minutes, but it stayed a milky white color. Help!
It’s hard to say as many factors can be at play here but it sounds like maybe the mixture has not been heated long enough. Hope that helps!
Pro tip/baking 101: add salt and vanilla AFTER you carmelize the butter and sugar so separation won’t occur. Also, a candy recipe should always use a candy thermometer. I feel that these “shortcuts” only make for lazy cooking and a subpar product.
This recipe is a WINNER!!! I made this for Christmas and everyone loved it, including me! This was one of the easiest recipes that I have ever made. It’s wonderful!!
I made this and it is awesome thank you!
Another fabulous recipe! I replace the nuts with mini marshmallows and make it a s’mores-style toffee. So good. I prefer the nuts on it but the littles love having an easy to eat s’more while watching the snow come down.
Ok a 9×13 pan only held half the box of crackers. I’ll use 2 pans. Or did I miss something
Do you use white or brown sugar?
White sugar. Recipes will typically specify when brown sugar is required. Hope that helps!
Can you makes these ahead and use the next day?
Absolutely!
I have made this many times in the past and still make it often. I use saltines in place of graham crackers it gives a little sweet and salty taste. Try it for a nice variation.
Oh, yes! Try making it with chocolate wafers & white chocolate . Or for a real Christmasy touch, replace the pecans with crushed candy cane. Or top with crushed pretzels or rock or Himalayan salt ( or use salt flakes). Or flavour the chocolate topping with mint or orange extract , coffee or chili peppers (yes!). Or use vanilla wafers, tea biscuits (which are usually less sweet) or thin shortbread. Or spend the whole of December trying every variation you can think of in order to find which you prefer — it could take all month & it’s a dirty job, but someone has to do it, right?
In Georgia we call this Bulldog Brittle and use 1/2 butter, 1/2 margarine. The combo does something spectacular and scrumptious. Never added the chocolate and can’t wait to try. Thanks for all the personal stories, heartwarming sometimes and hilarious others – as well as the great and unique recipes. Have made your spinach artichoke dip for several game days and my family and I eat it like crazy. Love it with crusty bread.
Aw, damn it… I’ve already been addicted to the saltine version more than once, I don’t know if I’ll be able to kick the habit again if I make these.
I’m doing it anyway. It’ll be worth it.
I love this dish its very tasty and I love to share this . Thanks for introducing such a delicious recipes.
Huge hit for Christmas candy tins!
I had multiple requests for the recipe.
Followed the recipe exactly and no issues.
I must tell you it would be very fantastic idea to made graham cracker toffee you are using such a nice name to describe your brand. i must purchase one how can i get this and from where hahahah i am very excited to eat this.
I made this 4 times this Christmas season and once with combo peanut butter/chocolate chips which my husband said he liked better than just chocolate. I always used light brown sugar. Also I cooled it after the toffee was poured in then put the chips on after and put it in the oven for a few minutes till the chips were ‘glistening’ and then they were perfect to spread and then sprinkled Heath bar crumbles over the top, so good! One time out of the 4 my butter separated but additional stirring after taking it off the heat resolved it. This is my new holiday go to treat recipe!!
Won’t need the pan after all!!! Thanks anyway
My butter, sugar, etc. mixture separated!!
Very disappointed.
so did mine whydid that happen?
I just did this recipe and my butter started to separate as well (after about 10-12 mins of constant whisking), but I kept whisking (for a few more minutes, maybe 5 mins) and it all blended back together. I’m not a chemist, so I don’t know what exactly happened (I was thinking the milk solids were separating in the butter, a la ghee), but I’ve read that if the heat is too high it can lead to separation. Maybe taking it off the heat and whisking for a bit longer will help all the goodness re-connect??
Hope this helps!
mine too 🙁
Mine separated as well. From the Crafty Baking article (linked above) I found that turning them temp down, adding 1/4 tsp salt and hot water by the teaspoon (about 2-3, but depends on what’s going on in your mixture) worked!
What size of tin are you using, please
9×13.
What size baking sheet or pan
9×13.
I’m Confused !
The 14.4 graham cracker box would fill “3 ” 9 x 13 pan
I had to double both the carmel & chips to make “1” 9 x 13 pan
On the “UP” side it tasted really good!
My e-mail should attest to my ability to bake.
Have a great day
Mike
You just make one layer of the graham crackers.
Same for me. I covered 2 baking sheets in crackers, single layer. One batch of caramel wasn’t nearly enough to cover both pans, so I quickly whipped up a second batch and poured it over the top of the first. I also had to double up the chocolate and nuts. I hope adding caramel doesn’t ruin them, we shall see. They are cooking now.
I’ve never made toffee before and was surprised at how quicky it hardened. Not much time to try and spread it over the crackers at all.
The prep time says 2 hours and 10 minutes but I can’t figure out what that time is for. Am I missing something? These look yummy! I like the saltine idea too!
Please refer to step #5:
Let cool completely, about 2 hours. Break into pieces.
I have always wanted to make these. I had no idea how easy they were! Now they’re on the Christmas candy list for sure!
Sure looks great.
What size pan did u use?
Thanks
Sandra
9×13.
Do I have to crush Graham Cracker first?
No, you do not.
Love, love, love these! Thank you 🙂
The chocolate chips didn’t melt enough to spread so I put the pan in a 250 degree open for about 5 minutes. That did the trick. Mmmm
I love love love these & haven’t made them in years — thx for the reminder! You can also sprinkle them with crushed candy cane instead of nuts for a more Christmasy feel.
I make English toffee every Christmas and the best tip I can give is to use HIGH QUALITY butter. Do not use store brand or generic, with the exception of Costco’s Kirkland which is high quality. This will help greatly in avoiding separation issues due to “fat-moisture-milk solid” ratios of each butter.
If using a candy thermometer, what temperature should you get the mixture up to? I can’t wait to try this recipe. Toffee is my favorite.
Susan, here is a temperature chart that may help you out! 🙂
https://www.craftybaking.com/howto/candy-sugar-syrup-temperature-chart
Looking at your picture I think you must be using a 10x15x1 pan, right?
9×13.
I’ve made something similar with brown sugar instead of white, using saltines for a base instead of graham crackers. Delicious blend of sweet & salty. This looks very tasty too. Decisions, decisions!!
That is our recipe as well, Lara. And we finish in the oven: 3 min on the stove, 5-6 min at 400F, then add chips, wait 1-2 min and smear. 15×10 pan, with double amounts; 2 cups butter and 2 cups brown sugar. 2 bags milk choc chips. 1 cup chopped pecans. No salt, since the crackers have salt. In our family, it’s referred to as Christmas Crack.
Steve could you PM me your recipe? Thank you
This looks addictive!
why is’nt there a forward so I can send this recipe to my son to try.
There is an envelope button at the bottom that can be used to email recipes.
Graham Cracker Toffee looks great, can’t wait to try it. I also wanted to tell you how proud I am for you. Your blog or brand is really taking off. I see you every where . It must be so exciting. Happy Holidays.
I make this with MATZOH so it’s a little less sweet so you can eat even MORE of it!
I agree! Matzah is so good, and it stays crisp!!!
I am trying your recipe with saltines for the salty vs. sweet combo. Love your Instagram and blog! (Say hi to Butters!)
The recipe I’ve made for years uses saltines. Enjoy!
I’ve made this for years, but minus the graham crackers. Pour the caramel on a baking sheet, then chips and nuts. When cool break into irregular pieces.
Is it possible to make ahead and freeze. Would like to do some early preparations for the holidays
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
November went by so fast, didn’t it? But this is the perfect sweet snack perfect for giving neighbors during the holidays! I love how you added the “frequently asked questions” thing below the recipe.
These look so amazing!! It’s the perfect weather for these in Houston: chilly and drizzly.
Most of the recipes I have seen for this before require baking the caramel covered graham crackers in the oven for a few minutes, but your recipe does not. Why is that? Do you cook the caramel longer so it doesn’t need to bake in the oven? And does it change the texture of the graham crackers to be not as toffee-like if you don’t bake it?
Thank you!
I have made this both baked and unbaked, and honestly, I preferred it unbaked! Why add an additional step that’s not necessary? 🙂
Love this! Gotta try it this way. Much easier. Thank you
Judy
This season I made this 4 times and one time ‘forgot’ to bake it and it came out just as good, I didn’t really notice much of a difference.