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.
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. 🙂
It’s a Christmas miracle! Thanks for saving my bacon…er…caramel. I adore this recipe but am hit or miss on the caramelization. I usually scrap it and start a new batch. This is considerably more efficient!
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.