Easy Peanut Butter Chocolate Graham Cracker Toffee
User Reviews
4.8
Easy Peanut Butter Chocolate Graham Cracker Toffee
Description
The recipe begins by lining a sheet pan with foil and arranging a single layer of graham crackers. A caramel sauce is made by cooking butter, light brown sugar, and granulated sugar over medium heat until simmering, then mixed with vanilla extract. This caramel is spread evenly over the crackers before baking for ten minutes. After removing from the oven, dollops of peanut butter are softened and spread over the warm caramel layer, adding a creamy and nutty richness. Chocolate chips are sprinkled on top and allowed to melt from the residual heat, forming a smooth chocolate layer.
Finally, toasted chopped nuts are scattered over the melted chocolate for crunch and an extra layer of flavor.
The final toffee has crunchy yet tender bites, with sweet caramel, smooth peanut butter, and bittersweet chocolate balanced by the toasted nuts. The baking steps meld the layers while maintaining the crackers’ crispiness. This treat breaks into squares or bars for serving.
The recipe notes suggest using classic creamy peanut butter like Skippy or Jif for best results, though other nut butters can be experimented with. Chocolate chip types can be semisweet, bittersweet, milk, or white chocolate for different flavor profiles and visual effects. A tutorial for toasting nuts safely in the microwave is linked for convenience.
Ingredients
- 15-16 graham crackers regular, chocolate or a combination, rectangular
- 1 cup butter salted
- ⅓ cup light brown sugar packed
- ⅓ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 cup peanut butter creamy, see note
- 1 ½ to 2 to 2 cups chocolate chips see note
- 1 cup chopped toasted nuts
Instructions
- Preheat the oven to 350 degrees F. Line a half sheet pan (about 11X17-inches) with foil. Arrange a single layer of graham crackers in the pan without overlapping, breaking pieces to fit if needed.
- In a medium saucepan, add the butter, brown sugar, and granulated sugar. Cook over medium-low heat until the butter is melted. Whisking gently, increase the heat to medium and bring the mixture to a simmer. Cook for 5-6 minutes. Off the heat, whisk in the vanilla. Pour the mixture across the graham crackers, and working quickly, use an offset spatula or other rubber spatula to spread the caramel evenly over the graham crackers.
- Bake for 10 minutes.
- Remove from the oven (turn the oven off; you'll use the warm oven in the next step). Dollop peanut butter in spoonfuls over the toffee. Let the peanut butter sit there until melty and spreadable (a couple minutes) and then spread into an even layer across the toffee.
- Sprinkle the chocolate chips over the top. Return the pan to the warm oven for a few minutes to let the chocolate chips melt. Once melted, spread the chocolate chips over the peanut butter. It's ok if the peanut butter and chocolate end up swirling together.
- Top with chopped nuts. Let the toffee cool completely and then refrigerate for 1-2 hours. Break into pieces to serve or package in bags or containers for gift giving. The toffee is best stored in a cool spot - not necessarily the refrigerator, but the peanut butter/chocolate layer stays more firm if kept cool.
Notes
- Use classic creamy peanut butter such as Skippy or Jif for the best texture and spreadability.
- Choose semisweet or bittersweet chocolate chips for a balanced sweetness, or use milk or white chocolate chips for variation.
- Toasting nuts enhances their flavor and texture; microwave toasting is a quick option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 287kcal | 14% |
| Carbohydrates | 21g | 7% |
| Protein | 4g | 8% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 21mg | 7% |
| Sodium | 177mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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