Graham Cracker Toffee (aka Graham Cracker Crack)
User Reviews
4.5
Graham Cracker Toffee (aka Graham Cracker Crack)
Description
Graham Cracker Toffee uses a layer of honey graham crackers arranged in a foil-lined pan as the base for a caramel sauce made from butter, light brown sugar, and salt. The caramel is boiled to a medium-thick consistency and poured over the cracker layer before baking, which creates a bubbly and cohesive caramelized coating. After baking briefly, the desserts are topped with chocolate chips and toffee bits, which melt and form a rich, glossy topping as the pan cools. These layers come together to offer a combination of crispy, chewy, and smooth textures in every bite.
This toffee is best allowed to cool fully before cutting to maintain its structure. Storing it airtight at room temperature keeps it good for about two weeks, or refrigeration can extend this, though refrigeration can cause minor surface condensation on the chocolate. Freezing is also possible for longer storage. This treat provides a sweet and buttery option for dessert or snacking, enjoyed on its own or with coffee or tea.
Ingredients
- honey graham crackers or enough to cover pan (I used low-fat, about 10 full-size
- 1 cup butter unsalted
- 1 cup light brown sugar packed
- ½ teaspoon salt or to taste
- 2 cups chocolate chips semi-sweet
- ⅓ cup Toffee bits
Instructions
- Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil and spray with cooking spray.
- Place graham crackers in pan in a single, flat layer so pan is completely covered with them. You will have to break some crackers to fill in the smaller spaces at the edges. It’s ok if there are slight gaps, doesn’t have to be perfect; set aside.
- To a medium, heavy-bottomed saucepan with high sides, add the butter, brown sugar, salt, and heat over medium-high heat to melt. Stir constantly until butter has melted.
- After butter has melted, allow mixture to boil for about 4 1/2 to 5 minutes at a medium-fast boil (lots of bubbles). Stir constantly to prevent burning. As you approach the 4 minute mark, mixture should seem thickened with the consistency of medium-thick caramel sauce. I pulled mine off the heat at 4 1/2 minutes because it was thick enough.
- Evenly pour mixture over graham crackers.
- Bake for about 7 minutes, or until there’s bubbling around the edges.
- Remove pan from oven, evenly sprinkle with chocolate chips, return pan to oven, and bake for about 2 minutes, or until chocolate chips are glistening and have softened.
- Use a spatula to smooth the chocolate chips into an even, smooth layer of melted chocolate.
- Evenly sprinkle with toffee bits.
- Allow toffee to cool for about 2 to 3 hours, or until chocolate has set up and dessert is sliceable.*
Notes
- Allow the toffee to cool completely at room temperature before cutting to firm up the chocolate and caramel layers.
- Store airtight at room temperature for up to 2 weeks, or refrigerate up to 1 month to prolong freshness, noting condensation may appear on the chocolate.
- For longer storage, freeze the toffee for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 208kcal | 10% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 25mg | 8% |
| Sodium | 58mg | 2% |
| Potassium | 101mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 282IU | 6% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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