If you’re looking for a recipe that will disappear at holiday parties, cookie exchanges, neighborhood potlucks, or school bake sales, this graham cracker toffee crunch is a guaranteed winner!! It’s EASY and everyone LOVES it!!
When they are all mixed together, they are as American as a piecrust made with Reverend Sylvester Graham’s eponymous crackers. If you’ve ever wondered why graham crackers are called that it’s because it was Graham (1794-1851) who invented them in 1829
Try some of our other Candy recipes
Graham Cracker Toffee Crunch
If you’re looking for a recipe that will disappear at holiday parties, cookie exchanges, neighborhood potlucks, or school bake sales, this graham cracker toffee is a guaranteed winner!! It’s EASY and everyone LOVES it!!
Print
Pin
Servings: 10
Calories: 516kcal
Ingredients
- 10 graham crackers
- 1 cup butter 2 sicks
- 1 cup light brown sugar packed
- 1/2 tsp salt
- 2 cups semi-sweet chocolate chips or dark chocolate
- 1/3 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
- *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
Calories: 516kcal | Carbohydrates: 51g | Protein: 3g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 51mg | Sodium: 381mg | Potassium: 264mg | Fiber: 3g | Sugar: 38g | Vitamin A: 585IU | Calcium: 57mg | Iron: 3mg
