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.
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.