Graham Cracker Toffee (Christmas Crack)
User Reviews
4.9
Graham Cracker Toffee (Christmas Crack)
Description
This recipe starts by arranging honey graham crackers in a baking pan lined with parchment. A stovetop mixture of butter, brown sugar, and chopped pecans is boiled for five minutes, then poured evenly over the crackers and baked for seven minutes. Immediately after baking, pieces of Hershey's chocolate bars are placed on top to melt under a cover, allowing smooth spreading once melted.
The final product is a crisp toffee base with a buttery, nutty flavor from pecans and brown sugar, topped with a creamy layer of melted chocolate. Cooling the bars completely allows the layers to set firmly for easy slicing and handling.
Variations include substituting white chocolate or different crackers like saltines or club crackers for different textures and flavors. The toffee can be stored in the refrigerator in an airtight container for at least a week or frozen up to three months with parchment between layers to prevent sticking.
Ingredients
- 1 package honey graham crackers
- 14 ounces chocolate bars I use two large 7oz bars, Hershey's brand
- 1 cup butter
- 1 cup light brown sugar
- 1 cup pecans chopped
Instructions
- Preheat oven to 350 degrees F. Lightly spray a 9x13'' pan with cooking spray, then lay parchment paper on top, so it sticks firmly in the pan.
- Place graham cracker sheets to cover the bottom of the pan.
- Toffee layer: Add butter to a large saucepan over medium heat and allow it to melt. Add the brown sugar and pecans, and stir constantly, bringing the mixture to a full boil. Boil for 5 minutes, stirring constantly.
- Bake: Remove from heat then pour mixture over graham crackers and spread into an even layer. Bake for 7 minutes.
- Add chocolate: While the bars are baking, unwrap the Hershey's chocolate bars and break into pieces. Remove bars from oven and carefully place chocolate pieces across the top of the toffee layer. Cover the pan with a lid or aluminum foil to allow the chocolate to melt (5-10 minutes).
- Smooth melted chocolate evenly over the bars.
- Cool completely before serving. I like to store mine in the fridge to set up (not required) but I leave them out at room temperature for 15 minutes before cutting them, to allow the chocolate to soften.
Notes
- Use white chocolate instead of milk or dark, or drizzle melted white chocolate on top for variation.
- Different crackers such as saltine, club, ritz, or even pretzels can be used as the base.
- Add crushed peppermint candy, m&ms, or sprinkles for varied toppings.
- Store in an airtight container in the fridge for up to one week.
- Freeze up to three months with parchment paper between layers to prevent sticking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 488 kcal
% Daily Value*
| Calories | 488kcal | 24% |
| Carbohydrates | 48g | 16% |
| Protein | 5g | 10% |
| Fat | 32g | 49% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 33mg | 11% |
| Sodium | 286mg | 12% |
| Potassium | 290mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 27g | 54% |
| Vitamin A | 393IU | 8% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 62mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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