If you’re like me, you love a sweet treat that hits all the right notes—crispy, buttery, chocolatey, and just the tiniest bit salty. That’s exactly what you get with Graham Crackers Toffee. It’s one of those recipes that feels like magic. You throw a few simple things together, pop it in the oven, and suddenly you have this golden, crackly, candy-like dessert that everyone goes crazy for.
I actually started making this when I needed something quick to bring to a holiday party years ago. I didn’t want to make anything too complicated or time-consuming, but I wanted it to be delicious and look like I put in more effort than I actually did. Enter graham crackers toffee—sometimes called “Christmas crack” or “graham cracker bark.” It’s basically foolproof, and the flavor is just addictive.
Let me walk you through how I make it and why I think you’ll want to add this one to your go-to dessert list.
Why You’ll Fall in Love With This Toffee
- Only 5 ingredients – You might already have everything you need in your kitchen.
- Crazy easy – No candy thermometer, no special skills, no fuss.
- Comes together fast – It takes about 15 minutes of hands-on time.
- Customizable – You can add nuts, sprinkles, crushed candy, or drizzle with white chocolate.
- Perfect for sharing – Bring it to parties, gift it in little bags, or keep it all for yourself (no judgment here!).
What You’ll Need to Make Graham Crackers Toffee
You won’t believe how simple this ingredient list is. It’s just pantry staples, and yet somehow it creates this magical treat.
Ingredients:
- 1 sleeve of graham crackers (about 9 full sheets)
- 1 cup (2 sticks) unsalted butter
- 1 cup brown sugar (light or dark works)
- 1 ½ cups semi-sweet chocolate chips
- Optional: chopped pecans, almonds, sea salt flakes, sprinkles, crushed pretzels
That’s it! Just five base ingredients. The rest is up to you and your favorite toppings.
How to Make Graham Crackers Toffee
Let’s get to the good part—making it! You’ll be amazed how quickly this comes together.
Step 1: Prepare your baking pan
- Preheat your oven to 350°F (175°C).
- Line a rimmed baking sheet (like a jelly roll pan) with parchment paper or foil, then lightly spray it with nonstick spray.
- Lay out the graham crackers in a single layer, edge to edge, covering the bottom of the pan. It’s okay if you have to break a few to fit.
Step 2: Make the toffee layer
- In a medium saucepan, melt the butter and brown sugar together over medium heat.
- Stir constantly until the mixture starts to boil, then let it boil for about 3 minutes without stirring. It should be thick and bubbling.
- Carefully pour the hot toffee mixture over the graham crackers, spreading it evenly with a spatula so all the crackers are coated.
Step 3: Bake
- Place the pan in the oven and bake for 7–8 minutes. The toffee will bubble and spread more during baking. Keep an eye on it—you don’t want it to burn.
Step 4: Add the chocolate
- As soon as you pull the pan out of the oven, sprinkle the chocolate chips evenly over the hot toffee.
- Let them sit for a minute or two until they melt, then use a spatula to gently spread the melted chocolate all over the top.
Step 5: Add toppings
- While the chocolate is still soft, sprinkle on whatever toppings you like—chopped nuts, sea salt, festive sprinkles, or crushed candy canes during the holidays.
Step 6: Cool and break
- Let the pan cool at room temperature for a bit, then transfer it to the fridge to chill for at least an hour, or until completely set.
- Once it’s firm, break or cut the toffee into pieces. I like a mix of big and small chunks—it feels more rustic and homemade.
How I Like to Enjoy It
This toffee is totally snackable, and honestly, I usually end up eating a piece (or three) straight out of the fridge. It’s perfect with a cup of coffee or tea in the afternoon, or as a sweet bite after dinner.
Sometimes I make a batch just to keep in a jar on the kitchen counter—it doesn’t last long. And when I’m planning ahead, I wrap a few pieces in parchment and tie it with string to give as a cute homemade gift. People LOVE it.
Tips for the Best Graham Crackers Toffee
- Use good quality butter and chocolate – Since there are so few ingredients, quality really makes a difference.
- Work quickly – Once the toffee is ready, you’ll want to pour it over the graham crackers fast before it starts to harden.
- Let it set completely – It’s tempting to dig in early, but it’s much easier to break and enjoy when it’s fully chilled.
- Store it well – Keep your toffee in an airtight container. It lasts up to a week at room temp, or two weeks in the fridge.
Make It Your Own
What’s really fun about this recipe is how easy it is to customize. Here are a few ideas:
- Nutty – Add chopped pecans, walnuts, or almonds on top of the melted chocolate.
- Holiday vibes – Crushed candy canes or red and green sprinkles make it festive.
- Salty-sweet – A light sprinkle of flaky sea salt takes this to the next level.
- Swirled chocolate – Drizzle white chocolate over the dark chocolate layer and swirl it with a toothpick for a marbled look.
This Is the Recipe You’ll Make Again and Again
I promise, once you try making graham crackers toffee, it’s going to become one of your favorite recipes. It’s the kind of dessert that looks impressive, tastes amazing, and doesn’t require a lot of effort. It’s perfect for busy seasons, potlucks, gift-giving, or just when you want a little something sweet without turning on your oven for hours.
I’ve made this for family gatherings, last-minute parties, and quiet weekends at home—and every single time, it disappears fast. That buttery crunch and gooey chocolate layer are just too good to resist.
So go ahead, grab that sleeve of graham crackers and get ready to make a dessert that’s easy, delicious, and kind of magical. Let me know how yours turns out—I’d love to hear your favorite toppings or twists!
Graham Crackers Toffee
Ingredients
- 1 sleeve of graham crackers about 9 full sheets
- 1 cup 2 sticks unsalted butter
- 1 cup brown sugar light or dark
- 1 ½ cups semi-sweet chocolate chips
- Optional toppings: chopped pecans almonds, sea salt flakes, sprinkles, crushed pretzels
Instructions
- Preheat your oven to 350°F (175°C) and line a rimmed baking sheet with parchment or foil. Lightly coat with nonstick spray.
- Lay the graham crackers flat across the baking sheet to form a solid base. Break a few if needed to fill any gaps.
- In a saucepan, melt the butter and brown sugar together over medium heat, stirring constantly. Once boiling, let it bubble for 3 minutes without stirring until thickened.
- Quickly pour the toffee mixture over the graham crackers and spread evenly to cover them all.
- Bake for 7–8 minutes until bubbling. Remove from the oven and immediately sprinkle chocolate chips evenly over the top.
- Let the chocolate sit for a couple minutes to melt, then spread it evenly over the toffee layer with a spatula.
- Add toppings of your choice while the chocolate is still warm. Let it cool at room temperature, then chill in the fridge for at least 1 hour until fully set.
- Once firm, break or cut into pieces and enjoy!
