Graham Cracker Toffee (aka Graham Cracker Crack)
Graham Cracker Toffee Bars — If you’re looking for a recipe that will disappear at holiday parties, cookie exchanges, neighborhood potlucks, or school bake sales, this graham cracker toffee is a guaranteed winner.
Easy Graham Cracker Dessert
I have a recipe for Chocolate Saltine Toffee (aka Christmas Crack) that’s nearly 6 years old and every year before Christmas it’s one of my most popular. This recipe for graham cracker toffee bars 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 its 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.
What’s in Graham Cracker Toffee Bars?
To make these toffee bars, you’ll need:
- Honey graham crackers
- Unsalted butter
- Brown sugar
- Semi-sweet chocolate chips
- Toffee bits
How to Make Graham Cracker Toffee Bars
Line the bottom of a 9×13-inch pan with aluminum foil, then spray with non-stick spray. Place the graham crackers on the bottom of the pan in an even layer.
In a saucepan, melt the butter, brown sugar, and salt. Once the butter has melted, let the mixture boil for a further 5 minutes. The mixture should become thick and almost caramel-like in consistency.
Pour the mixture over the graham crackers, then bake for a few minutes. Once the graham cracker crack starts bubbling around the edges, pull it out of the oven and sprinkle the chocolate chips on top. Return the pan to the oven to melt the chocolate chips, then remove from oven and spread the melted chocolate chips over the graham cracker toffee.
Sprinkle the graham cracker crack with toffee bits, then let it rest on your counter to set.
How Should I Cut Graham Cracker Toffee Into Bars?
With a very sharp knife! Because you’re working with toffee, you’ll wind up with lots of little pieces that have broken off — those were the ones that didn’t make it to these photos. If you made the toffee properly, you should be able to easily break it into pieces with your hands as well.
Why Won’t My Chocolate Chips Melt?
I’ve had a few readers say their chocolate chips wouldn’t melt or didn’t spread well. If this happens to you, it might be the brand of chocolate chips you’re using. I use Trader Joe’s chocolate chips and they melt perfectly every time.
Tips for Making Graham Cracker Toffee Bars
If you only have salted butter on hand, that’s fine to use in this graham cracker dessert recipe. Your toffee bars will just be more salty-sweet (which some people actually prefer anyways!).
When melting the brown sugar and butter, you must stir it consistently to prevent it from burning. Babysitting the butter for 5 minutes can be boring, but it’s very important that you do it.
I prefer letting my graham cracker toffee bars set at room temperature and not in the fridge. When you refrigerate these toffee bars, you’ll see condensation on them after the chocolate has been refrigerated and then comes to room temperature. But this is merely a cosmetic issue. If you’re in a hurry, you can expedite the cooling process by refrigerating, noting that condensation will gather on the bars.
- 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 9×13-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.*
- *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.
Amount Per Serving: Calories: 178 Total Fat: 8g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 6mg Sodium: 102mg Carbohydrates: 28g Net Carbohydrates: 0g Fiber: 1g Sugar: 23g Sugar Alcohols: 0g Protein: 1g
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