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!
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:
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.
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.
- 4-Ingredient Oreo “Mummy” Bark
- Melted Snowman Bark
- Saltine Cracker English Toffee
- Strawberry Granola Yogurt Bark
Graham Cracker Toffee Crunch
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.
Notes
Nutrition
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.
Thank you for the nice and easy recipe.
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.
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.
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 🙁
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!
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 🙂
excellent absolutely loved this
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?
When it starts boiling, boil for 3 minutes. Cooking it for 7 minutes as directed will do the trick.
Ha. Oh nvm. Milk chocolate chips. Got it. Lol
Can I make ahead & freeze?
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.
Hi,
Quick question. Salted or unslated butter? 🙂
Thanks!
We used salted, but either one will work fine.
Wax paper is not the same thing as parchment paper. It’s easy to confuse the two, but NOTHING sticks to parchment.
I used Milk Chocolate and semi sweet chocolate, then topped with M&M’s and mini Marshmallows. Soo good
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.
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?
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.
Excellent and so easy
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.