Graham Cracker Toffee (aka Graham Cracker Crack)
This recipe is a spinoff on that but uses graham crackers instead of saltine crackers.
It’s fast and easy to make and it lives up to it’s name because it’s supremely addictive. It’s sweet, buttery with caramel and nutty undertones, crunchy, and chewy all in one.
The slight crunch of the graham crackers is a perfect base for the buttery, caramely, brown sugar-based toffee topping.
Although I didn’t brown the butter per se, it’s boiled with brown sugar for five minutes and takes on the rich, nutty flavor quality of browned butter which is my weakness. It’s absolutely divine.
Semi-sweet chocolate chips balance the sweetness of the toffee while toffee bits add crunch and extra flavor.
If you’re looking for a recipe that will disappear at holiday parties, cookie exchanges, neighborhood potlucks, or school bake sales, this is a guaranteed winner. Everyone I gave some to couldn’t stop eating it.
Graham Cracker Toffee (aka Graham Cracker Crack)
The toffee is fast and easy to make and it lives up to it's name because it's supremely addictive. It's sweet, buttery with caramel and nutty undertones, crunchy, and chewy all in one. The slight crunch of the graham crackers is a perfect base for the buttery, caramely, brown sugar-based toffee topping and the butter takes on the rich, nutty flavor quality of browned butter. Semi-sweet chocolate chips balance the sweetness of the toffee while toffee bits add crunch and extra flavor. If you're looking for a recipe that will disappear at holiday parties, cookie exchanges, neighborhood potlucks, or school bake sales, this is a guaranteed winner.
Yield: one 9x13-inch pan
Prep Time: 10 minutes
Cook Time: boil about 5 minutes, bake for about 9 minutes divided
Total Time: 3+ hours, for cooling
- about 10 full-size honey graham crackers, or enough to cover pan (I used low-fat)
- 1 cup (2 sticks) unsalted butter
- 1 cup light brown sugar, packed
- 1/2 teaspoon salt, or to taste
- 2 cups semi-sweet chocolate chips
- 1/3 cup toffee bits
- Preheat oven to 350F. Line a 9x13-inch pan with aluminum foil and spray with cooking spray.
- Place graham crackers in pan in a single, flat layer so pan is completely covered with them. You will have to break some crackers to fill in the smaller spaces at the edges. It's ok if there are slight gaps, doesn't have to be perfect; set aside.
- To a medium, heavy-bottomed saucepan with high sides, add the butter, brown sugar, salt, and heat over medium-high heat to melt. Stir constantly until butter has melted.
- After butter has melted, allow mixture to boil for about 4 1/2 to 5 minutes at a medium-fast boil (lots of bubbles). Stir constantly to prevent burning. As you approach the 4 minute mark, mixture should seem thickened with the consistency of medium-thick caramel sauce. I pulled mine off the heat at 4 1/2 minutes because it was thick enough.
- Evenly pour mixture over graham crackers.
- Bake for about 7 minutes, or until there's bubbling around the edges.
- Remove pan from oven, evenly sprinkle with chocolate chips, return pan to oven, and bake for about 2 minutes, or until chocolate chips are glistening and have softened.
- Use a spatula to smooth the chocolate chips into an even, smooth layer of melted chocolate.
- Evenly sprinkle with toffee bits.
- Allow toffee to cool for about 2 to 3 hours, or until chocolate has set up and dessert is sliceable. Notes - I made this on a very warm day and after 4 hours cooling at room temp, the chocolate was still on the melty side. I didn't refrigerate it because of the condensation effect that happens after chocolate has been refrigerated and then comes to room temp and you can see fine water droplets on it, but this is merely a cosmetic issue. If you're in a hurry you can expedite the cooling process by refrigerating, noting the condensation effect will occur. Toffee will keep airtight at room temp for up to 2 weeks, or in the fridge for up to 1 months, or freezer for up to 3 months.
Adapted from Chocolate Saltine Toffee (aka Christmas Crack)
Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
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