Name: Graham Cracker Toffee Crunch
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 16 whole graham crackers; 1 cup butter; ¾ cup brown sugar; 2 cup milk chocolate chips; 1 cup chopped pecans

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I love making Christmas treats to bring to neighbors and friends. Put on a Hallmark Christmas movie and let me do a little holiday baking, and I am in heaven!

This Graham Cracker Toffee Crunch is so easy to make but is always a crowd pleaser. Using graham crackers as the base of this easy homemade toffee makes it absolutely foolproof!

Our next door neighbors would bring us a plate of Christmas treats every holiday season and this Graham Cracker Toffee Crunch was always the first treat to go!

Graham Cracker Toffee Crunch broken into pieces in a pan, with one piece stacked.

Recipe Ingredient Notes

To make Graham Cracker Toffee Crunch you will need the following ingredients:

Whole Graham Crackers
Butter
Brown Sugar
Milk Chocolate Chips
Chopped Pecans

Equipment Needed

For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:

Graham crackers broken into fourths and placed in a baking sheet lined with foil.

A saucepan with brown sugar and butter bubbling with a whisk.

Toffee mixture poured over graham cracker pieces on baking sheet.

How to make Graham Cracker Toffee Crunch

Heat oven to 350 degrees F.
Line a 15x10x1 inch baking sheet with foil or parchment paper lightly sprayed with non stick cooking spray.
Break graham crackers into quarters and cover the baking sheet in a single layer.
In a saucepan over medium heat, combine the butter and brown sugar. Bring to a boil, stirring constantly, for about 3 minutes.
Remove from heat and pour evenly the graham crackers. You may need to spread mixture evenly over graham crackers with a spoon.
Bake for 7 minutes.
Remove from oven and sprinkle chocolate chips over the baked toffee and let them melt for a few minutes. Spread melted chocolate evenly over the toffee.
Sprinkle chopped pecans on top of the melted chocolate.
Cool completely (put in fridge to set up faster) and break into pieces to serve.

Chocolate chips sprinkled on top of toffee mixture over graham crackers.

Chopped pecans sprinkled over top of chocolate layer of toffee.

Storing and Other Tips

Allow the graham cracker toffee bars to cool completely before breaking into pieces and storing.

Store the toffee pieces in an airtight container at room temperature for up to 1 week. While it doesn’t need to be refrigerated, I like to keep it really firm in the refrigerator for 1-2 weeks.

Let the Graham Cracker Toffee cool completely and then break it into pieces to serve. If you are short on time, place the baking sheet in the fridge to hep the chocolate set up faster.

Enjoy More Delicious Bark Recipes

Making homemade candy makes us feel less guilty about our sweet tooth. Check out our comprehensive collection of candy recipes here.

A plate of chocolate toffee bars topped with chopped nuts.

Graham Cracker Toffee Crunch

4.50 from 8 votes

A quick and easy graham cracker toffee that is ready in less than 30 minutes!

32 pieces

Prep Time 5

Cook Time 15

Total Time 20

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Ingredients

Equipment

Instructions

Heat oven to 350 degrees F.
Line a 15x10x1 inch baking sheet with foil or parchment paper lightly sprayed with non stick cooking spray.
Break graham crackers into quarters and cover the baking sheet in a single layer.
In a saucepan over medium heat, combine the butter and brown sugar. Bring to a boil, stirring constantly, for about 3 minutes.
Remove from heat and pour evenly the graham crackers. You may need to spread mixture evenly over graham crackers with a spoon.
Bake for 7 minutes.
Remove from oven and sprinkle chocolate chips over the baked toffee and let them melt for a few minutes. Spread melted chocolate evenly over the toffee.
Sprinkle chopped pecans on top of the melted chocolate.
Cool completely (put in fridge to set up faster) and break into pieces to serve.

Notes

Let the Graham Cracker Toffee cool completely and then break it into pieces to serve. If you are short on time, place the baking sheet in the fridge to hep the chocolate set up faster.

Nutrition

Calories: 124 kcal · Carbohydrates: 11 g · Protein: 1 g · Fat: 9 g · Saturated Fat: 4 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 15 mg · Sodium: 98 mg · Potassium: 35 mg · Fiber: 1 g · Sugar: 7 g · Vitamin A: 179 IU · Vitamin C: 1 mg · Calcium: 14 mg · Iron: 1 mg

Cuisine: American

Cost: $10

Author: Steph Loaiza

Course: Dessert

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

Questions & Reviews

Liz says:

Thank you for the nice and easy recipe.

Candy says:

This looks wonderful. Can you tell me how long it will last in an air tight container at room temp.? Also can it be put in the fridge to make it last longer or will it get soggy. Thanks.

Cyd says:

It really doesn’t last that long around our house! But it should be fine in an airtight container for a few days. It shouldn’t go soggy in the fridge if it’s in an airtight container.

Felicia says:

I just made this and am disappointed! The bars stuck to the wax paper and I did spray with cooking oil. What a waste of time and money 🙁

Cyd says:

Oh no! You can’t use Wax paper. The directions say to line the pan with foil or parchment paper. Not wax paper. We have never had a problem with this and make it all the time!

Linda says:

Is the toffee portion supposed to be crunchy or kind of soft? Mine came out on the soft side and I wonder if I didn’t cook it long enough. It was very delicious either way! Quick and easy cookie/candy that looks like it was more effort than it really was 🙂

jade says:

excellent absolutely loved this

Brenda says:

When cooking the butter and sugar together, do you start timing as soon as it boils or wait until it is a full boil? And after baking for 7 minutes, what should I be looking for to make sure it’s right?

Cyd says:

When it starts boiling, boil for 3 minutes. Cooking it for 7 minutes as directed will do the trick.

Jenna says:

Ha. Oh nvm. Milk chocolate chips. Got it. Lol

Denise says:

Can I make ahead & freeze?

Cyd says:

Hi Denise. We have made this a few days ahead of time and put in an airtight container. You can also freeze these in a freezer container for a few months.

Christine says:

Hi,

Quick question. Salted or unslated butter? 🙂

Thanks!

Cyd says:

We used salted, but either one will work fine.

L says:

Wax paper is not the same thing as parchment paper. It’s easy to confuse the two, but NOTHING sticks to parchment.

Virgini says:

I used Milk Chocolate and semi sweet chocolate, then topped with M&M’s and mini Marshmallows. Soo good

Jen says:

I could not get the chocolate chips to melt. I tried putting them back in the oven to help with melting. I had to scrape the chocolate chips off the toffee and double boil them. Not sure what went wrong.

Melissa says:

Made this today for the farmers market and it’s perfect! Thank you!! Just wondering if you can you use regular butter (Blue Bonnet) or does it need to be sweet cream salted/unsalted?

Cyd says:

We usually use either the salted or unsalted butter. Whatever we have on hand. We are so glad that this worked out well for your Farmers market.

Terrie says:

Excellent and so easy

Judy Kim says:

My husband loves these BUT they fall apart when I cut into them. The chocolate seperates from the cracker. I followed your recipe and don’t know why they won’t stay together.

Carla Jackson says:

I was not successful with this recipe.
Chocolate chips did not melt. Tried leaving in warm oven. Tried to spread but was a disaster. Nothing to do at this point except trash. Disappointed.

Bobbi @ Six Sisters says:

I’m so sorry that happened! I’m not sure what could have gone wrong

Connie F. says:

This recipe was so easy and absolutely delicious. I followed the recipe as written and it turned out perfectly. The only problem I have is trying to stay out of it!! 😊. It is addicting!!

Join The Discussion

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Liz says:

Thank you for the nice and easy recipe.
Candy says:

This looks wonderful. Can you tell me how long it will last in an air tight container at room temp.? Also can it be put in the fridge to make it last longer or will it get soggy. Thanks.
Cyd says:

It really doesn’t last that long around our house! But it should be fine in an airtight container for a few days. It shouldn’t go soggy in the fridge if it’s in an airtight container.
Felicia says:

I just made this and am disappointed! The bars stuck to the wax paper and I did spray with cooking oil. What a waste of time and money 🙁
Cyd says:

Oh no! You can’t use Wax paper. The directions say to line the pan with foil or parchment paper. Not wax paper. We have never had a problem with this and make it all the time!
Linda says:

Is the toffee portion supposed to be crunchy or kind of soft? Mine came out on the soft side and I wonder if I didn’t cook it long enough. It was very delicious either way! Quick and easy cookie/candy that looks like it was more effort than it really was 🙂
jade says:

excellent absolutely loved this
Brenda says:

When cooking the butter and sugar together, do you start timing as soon as it boils or wait until it is a full boil? And after baking for 7 minutes, what should I be looking for to make sure it’s right?
Cyd says:

When it starts boiling, boil for 3 minutes. Cooking it for 7 minutes as directed will do the trick.
Jenna says:

Ha. Oh nvm. Milk chocolate chips. Got it. Lol
Denise says:

Can I make ahead & freeze?
Cyd says:

Hi Denise. We have made this a few days ahead of time and put in an airtight container. You can also freeze these in a freezer container for a few months.
Christine says:

Hi,

Quick question. Salted or unslated butter? 🙂

Thanks!
Cyd says:

We used salted, but either one will work fine.
L says:

Wax paper is not the same thing as parchment paper. It’s easy to confuse the two, but NOTHING sticks to parchment.
Virgini says:

I used Milk Chocolate and semi sweet chocolate, then topped with M&M’s and mini Marshmallows. Soo good
Jen says:

I could not get the chocolate chips to melt. I tried putting them back in the oven to help with melting. I had to scrape the chocolate chips off the toffee and double boil them. Not sure what went wrong.
Melissa says:

Made this today for the farmers market and it’s perfect! Thank you!! Just wondering if you can you use regular butter (Blue Bonnet) or does it need to be sweet cream salted/unsalted?
Cyd says:

We usually use either the salted or unsalted butter. Whatever we have on hand. We are so glad that this worked out well for your Farmers market.
Terrie says:

Excellent and so easy
Judy Kim says:

My husband loves these BUT they fall apart when I cut into them. The chocolate seperates from the cracker. I followed your recipe and don’t know why they won’t stay together.
Carla Jackson says:

I was not successful with this recipe.
Chocolate chips did not melt. Tried leaving in warm oven. Tried to spread but was a disaster. Nothing to do at this point except trash. Disappointed.
Bobbi @ Six Sisters says:

I’m so sorry that happened! I’m not sure what could have gone wrong
Connie F. says:

This recipe was so easy and absolutely delicious. I followed the recipe as written and it turned out perfectly. The only problem I have is trying to stay out of it!! 😊. It is addicting!!