This Graham Cracker Toffee recipe is the perfect addition to your Christmas cookie trays and holiday dessert tables. An easy candy recipe that anyone can make, this toffee is sweet, crunchy and totally irresistible. A must make for Christmas!
Looking for more Christmas favorites? Make sure to try my Christmas Bark, Stained Glass Cookies and Grinch Cookies!
Graham Cracker Toffee Recipe
Last year I shared my Christmas Crack recipe which is a totally addicting saltine toffee and it was an instant fan favorite. In that post, I mentioned that you can use other types of crackers – including graham crackers – to make the recipe. I received so many requests that I decided to make a post just for the Graham Cracker Toffee recipe.
One of my favorite last minute Christmas treats, this Graham Cracker Toffee is a crowd favorite. Even better, it’s ready in about 20 minutes.
Why You’ll Love This Recipe
- Quick and easy. Years ago I shared my Better Than Anything Toffee recipe with you all and it quickly became one of my most popular Christmas recipes. This recipe doesn’t require a candy thermometer and is super easy to make which makes it a great alternative to classic toffee.
- Super versatile. Whether you’re adding this toffee to a cookie tray, sharing with friends and family on Christmas day or enjoying while watching your favorite Christmas movie, this recipe is perfect!
More Christmas Treats To Try
There is no better season for sharing and giving yummy treats to friends and family! These are some of our favorites:
- Chocolate Crinkle Cookies
- Christmas Peppermint Patties
- Kolaczki (Polish Cookies)
- Peppermint Snowball Cookies
- Peanut Butter Blossoms
What You’ll Need
This easy Graham Cracker Toffee bars recipe has just seven ingredients including the Heath toffee bits topping. As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a look at what you’ll need…
- graham crackers – approximately 1 ½ sleeves. Shockingly, not every 10×15 inch jelly roll pan is the same size, so this will vary depending on your pan.
- unsalted butter – you’ll need 2 ½ sticks for this recipe.
- dark brown sugar – really pack that sugar well. Light brown sugar can be used instead but I do prefer the dark brown sugar in this recipe.
- vanilla extract – use the best quality you can afford, it does make a difference.
- salt – kosher or sea salt is preferred (omit if using salted butter).
- chocolate chips – semi sweet, milk chocolate or dark chocolate chips will work in this recipe.
- Heath toffee bits – or any other toppings you’d like to add such as nuts, candies, or sprinkles.
How To Make Graham Cracker Toffee
- Line a jelly roll pan (10 x 15 inches) with nonstick foil or parchment paper. You can also use a silicone baking mat.
- Preheat the oven to 350°F.
- Place the crackers in a single layer on the jelly roll pan. Set aside.
- Melt brown sugar and butter together in a heavy bottomed sauce pan, stirring frequently over medium high heat.
- Bring mixture to a boil and boil for 3 full minutes stirring almost continuously. (If using a candy thermometer, you are looking for 270°F-290°F degrees.)
- Remove from heat and stir in vanilla extract and salt.
- Pour mixture over the top of the graham crackers and spread evenly over the crackers using an offset spatula if necessary.
- Place the pan in the oven to cook for 5 to 7 minutes. It should be bubbling vigorously when removed. (If using a candy thermometer, you are looking for 300°F-310°F degrees.)
- Remove the pan from the oven and immediately sprinkle chocolate chips over the top. Cover the pan with foil and let sit for 5 minutes or until the chocolate chips have softened enough to spread easily.
- Remove foil and use an offset spatula to gently spread melted chocolate.
- Top with Heath toffee bits (or other toppings).
- Let toffee set up at room temperature until completely cooled, or chill in fridge for at least 2 hours.
- Cut into squares or use your hands to “crack” it into pieces. Enjoy!
Storage Information
Store the graham cracker toffee bars in an airtight container, separating each layer with parchment paper. Saltine toffee will last up to 2 weeks in a refrigerated airtight container or up to 5 days at room temperature. I don’t recommend freezing the toffee.
FAQs
This recipe is a great holiday recipe to get out of the way early on. It stores really well at room temperature for 5 days or up to 2 weeks in the refrigerator.
That’s the great thing about this recipe – no candy thermometer is necessary. I give temperature guidelines in the recipe card below if you feel more comfortable using a candy thermometer but it’s not required. If you are following the recipe using the timing guidelines you’ll want to make sure that you look for the following clues:
– when the butter and brown sugar have boiled long enough, the color will become caramel.
– when baking the toffee, you want to make sure the topping is bubbling all over, including the center.
The longer the mixture is cooked – whether on the stovetop or in the oven – the crispier the toffee will be. Shorter periods of time can cause the toffee to be chewy.
Trish’s Tips and Tricks
- Customize this recipe with different toppings. Try adding nuts, candy, sprinkles or sea salt for a tasty new treat.
- Swap half of the chocolate chips for butterscotch chips or melt another flavored chip (white chocolate, peanut butter, etc.) and drizzle on top.
- I don’t recommend doubling this recipe. I think it’s easier to manage one pan of this at a time.
- Use a jelly roll pan (10 x 15 inches) with a rim for the best results and to avoid a mess in your oven.
More Christmas Treats
- Chocolate Crinkle Cookies
- Martha Washington Candies
- Peppermint Fudge
- Buttermilk Pecan Pralines
- Divinity Candy
- Homemade Gumdrops
- Almond Joy Cookies
How To Make Graham Cracker Toffee
Print
Pin
Graham Cracker Toffee Recipe
This Graham Cracker Toffee is the perfect addition to your Christmas cookie trays and holiday dessert tables. An easy candy recipe that anyone can make, this toffee is sweet, crunchy and totally irresistible. A must make for Christmas!
Ingredients
- 13 to 15 graham crackers approximately 1 ½ sleeves
- 1 ¼ cups unsalted butter 2 ½ sticks
- 1 ¼ cups dark brown sugar 1 ¼
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt or sea salt
- 10 ounces semi sweet chocolate chips or milk chocolate or dark chocolate chips, about 2 cups
- ⅔ cup Heath toffee bits or other toppings
Instructions
-
Line a jelly roll pan (10 x 15 inches) with nonstick foil or parchment paper. You can also use a silicone baking mat. Preheat the oven to 350°F.
-
Place the crackers in a single layer on the jelly roll pan. You may have a little space left over – that is perfectly fine. Set aside.
-
Melt brown sugar and butter together in a 3 quart heavy bottomed sauce pan, stirring frequently over medium high heat.
-
Bring mixture to a boil and boil for 3 full minutes stirring almost continuously. (If using a candy thermometer, you are looking for 270°F-290°F degrees.)
-
Remove from heat and stir in vanilla extract and salt.
-
Pour mixture over the top of the graham crackers and spread evenly over the crackers using an offset spatula if necessary.
-
Place the pan in the oven to cook for 5 to 7 minutes. It should be bubbling vigorously when removed. (If using a candy thermometer, you are looking for 300°F-310°F degrees.)
-
Remove the pan from the oven and immediately sprinkle chocolate chips over the top. Cover the pan with foil and let sit for 5 minutes or until the chocolate chips have softened enough to spread easily.
-
Remove foil and use an offset spatula to gently spread melted chocolate.
-
Top with Heath toffee bits (or other toppings).
-
Let toffee set up at room temperature until completely cooled, or chill in fridge for at least 2 hours.
-
Use your hands to “crack” it or use a knife to cut into squares.
-
Serve and enjoy.
Nutrition
Calories: 266kcal | Carbohydrates: 27g | Protein: 1g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 33mg | Sodium: 161mg | Potassium: 102mg | Fiber: 1g | Sugar: 21g | Vitamin A: 377IU | Vitamin C: 0.01mg | Calcium: 28mg | Iron: 1mg