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.
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style=”text-align: center;”>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.
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.