4.5 from 657 votes
Graham Cracker Toffee (aka Graham Cracker Crack)
If you're looking for a recipe that will disappear at holiday parties or cookie exchanges, these graham cracker toffee bars are a guaranteed winner. 🎄😋❤️
Prep Time
10 mins
Cook Time
10 mins
Chill Time
3 hrs
Total Time
3 hrs 24 mins
Servings: 24
Calories: 208 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- about 10 full-size honey graham crackers or enough to cover pan (I used low-fat)
- 1 cup unsalted butter
- 1 cup light brown sugar packed
- ½ teaspoon salt or to taste
- 2 cups semi-sweet chocolate chips
- 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.*
Cup of Yum
Notes
- *I made this on a very warm day and after 4 hours cooling at room temp, the chocolate was still on the melty side. I didn’t refrigerate it because of the condensation effect that happens after chocolate has been refrigerated and then comes to room temp and you can see fine water droplets on it, but this is merely a cosmetic issue. If you’re in a hurry you can expedite the cooling process by refrigerating, noting the condensation effect will occur.
- Toffee will keep airtight at room temp for up to 2 weeks, or in the fridge for up to 1 months, or freezer for up to 3 months.
Nutrition Information
Serving
1piece
Calories
208kcal
(10%)
Carbohydrates
19g
(6%)
Protein
1g
(2%)
Fat
14g
(22%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.3g
Cholesterol
25mg
(8%)
Sodium
58mg
(2%)
Potassium
101mg
(3%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Vitamin A
282IU
(6%)
Vitamin C
0.01mg
(0%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 208
% 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.