Easy Graham Cracker Toffee Bars (The Best Christmas Crack)
You will love this easy graham cracker toffee recipe. It uses just five simple ingredients to create shatteringly crisp toffee over a graham cracker base, all topped with melted chocolate. This is the ultimate quick homemade candy, perfect for holiday gifting or satisfying a sweet craving.
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 25 min
- Yield: About 24 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 sleeve graham crackers (about 13–15 full sheets)
- 1 ¼ cups unsalted butter
- 1 ¼ cups packed dark brown sugar
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- Optional: ½ cup chopped pecans or sea salt for topping
Instructions
- Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with foil and place the graham crackers in a single layer across the bottom of the sheet.
- In a medium saucepan, combine the butter and brown sugar. Bring the mixture to a boil over medium heat, stirring constantly. Once boiling, continue to boil for exactly one minute without stirring.
- Remove the saucepan from the heat immediately and stir in the vanilla extract.
- Pour the hot toffee mixture evenly over the graham crackers on the baking sheet. Spread it quickly to cover the crackers completely.
- Bake for 5 minutes. The toffee should look bubbly.
- Remove the sheet from the oven. Immediately sprinkle the chocolate chips evenly over the hot toffee layer. Let the chocolate sit for 5 minutes to soften.
- Spread the melted chocolate evenly across the top. If you are using nuts or sea salt, sprinkle them over the chocolate now.
- Let the toffee cool completely at room temperature, or place it in the refrigerator for 30 minutes to set quickly.
- Once firm, break the graham cracker toffee into irregular pieces. Store in an airtight container.
Notes
- For the best results and a truly shatteringly crisp toffee, make sure you boil the butter and sugar mixture for a full minute.
- This recipe is fantastic for making ahead of time and stores well at room temperature for up to one week.
- If you want a quicker set time, place the baking sheet in the freezer for 15 minutes after topping with chocolate.
Nutrition
- Serving Size: 1 piece (approx. 1/16th of pan)
- Calories: 210
- Sugar: 18g
- Sodium: 85mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg