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!
How to make Graham Cracker Toffee Crunch:
While your oven is preheating, break graham crackers into fourths and place them in a baking sheet that’s been lined with foil or parchment paper until the entire pan is filled.
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, then 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 chocolate while it is still melted so they will stay put.
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.
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Other holiday treat recipes:
- Gooey Caramel Turtle Bark
- Chocolate Raspberry Fudge
- German Chocolate Fudge
- White Chocolate Peppermint Pretzels
- Chocolate Caramel Pecan Turtles
Graham Cracker Toffee Crunch Recipe
Ingredients
- 16 whole graham crackers
- 1 cup butter
- ¾ cup brown sugar
- 2 cups milk chocolate chips
- 1 cup chopped pecans
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.
Nutrition
Equipment
- 15x10x2 Sheet Pan
- parchment paper
- Saucepan
Recipe Details
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See how easy it is to make this same toffee using Saltine Crackers!
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Thank you for the nice and easy recipe.
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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.
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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 :(
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Wax paper is not the same thing as parchment paper. It's easy to confuse the two, but NOTHING sticks to parchment.
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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 :)
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excellent absolutely loved this
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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?
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Can I make ahead & freeze?
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Hi, Quick question. Salted or unslated butter? :) Thanks!
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I used Milk Chocolate and semi sweet chocolate, then topped with M&M's and mini Marshmallows. Soo good
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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.
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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?
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Excellent and so easy
