Graham Cracker Toffee

Why You’ll Love This Graham Cracker Toffee Recipe

• Incredibly easy to make. With simple steps and common ingredients, anyone can create this delectable treat.
• Great for sharing. This toffee is perfect for sharing at gatherings, parties, or as a homemade gift.
• Delightful texture. The toffee layer offers a satisfying crunch, while the melted chocolate and nuts provide a delightful contrast. It’s a textural dream for any dessert lover.
• Make-ahead friendly. You can prepare this toffee ahead of time, making it a convenient option for busy days.

What You’ll Need

Let’s take a look at the ingredients needed to make graham cracker toffee. Scroll down to the recipe card for ingredient quantities and full instructions.

• Graham crackers – You’ll need about 16 full sheets of graham crackers to fill the pan.
• Unsalted butter
• Brown sugar – I like light brown sugar here, but you can use dark brown sugar if you prefer. Light brown sugar will give a milder flavor, while dark brown sugar adds a deeper, more molasses-like taste. Make sure it’s firmly packed or, better yet, measure by weight.
• Salt – Just a pinch or two is all you need.
• Chocolate chips – You’ll let these melt over the toffee to serve as a kind of frosting. I recommend semisweet or bittersweet chocolate chips.
• Nuts – I usually go with pecans, but almonds, walnuts, hazelnuts, or another nut will work. For the best flavor, toast the nuts first. Here’s how to toast nuts.

How to Make Graham Cracker Toffee

• Prepare for baking. Heat the oven to 350°F. Line a half sheet pan with parchment paper or aluminum foil. If you’re using foil, spray it lightly with nonstick cooking spray.
• Arrange the crackers. Place the graham crackers in a single layer in the lined pan. Be sure to place them so that they’re touching with minimal gaps. Break some sheets into smaller pieces as needed to fill the space.
• Make the filling. Place the butter and brown sugar in a medium saucepan. Cook over medium-high heat until it begins to boil. While stirring gently and constantly, continue cooking until the mixture has thickened. It should reach 270 to 290°F. The cooking time can vary, but it should take about 8 to 10 minutes.

• Cover the crackers with the filling. Immediately pour the brown sugar mixture over the graham crackers, and then work quickly to spread it evenly.
• Bake. Place the pan in the oven, and bake for 6 to 8 minutes. The topping should be bubbling slightly.
• Add the chocolate. Immediately sprinkle the chocolate chips over the top of the toffee. After the chocolate has softened (2 to 3 minutes), spread the chocolate evenly over the toffee.
• Top with nuts. Sprinkle the chopped nuts over the top of the chocolate.
• Allow to set. Leave the pan at room temperature for about 2 hours or until the chocolate is set. While cooling at room temperature is best, you can refrigerate the toffee for an hour or freeze it for about 30 minutes.
• Break into pieces. Use your hands to break the toffee into pieces, or use a sharp knife to score or cut into pieces for more consistent sizing.

Why Is My Toffee Chewy Instead of Crunchy?

The most common reason your toffee layer is chewy is that the caramel (the butter and brown sugar mixture) wasn’t cooked to the right temperature. I highly recommend using a candy thermometer to get it just right.

High humidity can affect the texture of candy, including toffee. Moisture in the air can be absorbed by the toffee, leading to a chewier texture. This is why candy making is often recommended on dry days.

There are some other less common reasons, too. Rapid cooling can sometimes affect the texture, which is why cooling at room temperature is prefered. The ratio of butter to brown sugar is important, too, as too much butter can make the toffee chewy. Also, storing the toffee in a warm or moist environment can alter the texture.

Variations

• White chocolate drizzle. After spreading the dark chocolate and nuts, drizzle melted white chocolate over the top for a striking visual contrast and a creamy flavor addition.
• Sea salt sprinkle. A light sprinkle of flaky sea salt over the chocolate layer before it sets can enhance the flavors and add a gourmet touch.
• Other crackers. Instead of graham crackers, try saltines, Ritz crackers, digestive biscuits, or another favorite.
• Different nuts. Experiment with various nuts like pecans, almonds, or even a mix for different textures and tastes. Toasting the nuts beforehand can also intensify their flavor.
• Spiced toffee. Add a pinch of cinnamon or pumpkin spice to the caramel mixture for a warm, spiced flavor.
• Fruit and nut combo. Mix in dried cranberries, cherries, or even coconut flakes with the nuts for a fruity, chewy texture.

Serving Suggestions

• As a standalone snack. Simply serve the toffee as bite-sized treats. Great for snacking or as a sweet treat with coffee or tea.
• Dessert platter. Add the toffee to a dessert platter along with other sweets like cookies, brownies, and chocolate-covered fruits to provide some variety.
• Ice cream topping. Crumble the toffee and sprinkle it over ice cream for a delightful crunch. It pairs wonderfully with flavors like vanilla, caramel, or chocolate.
• Gift giving. Package the toffee in cellophane bags or cute boxes tied with a ribbon for a homemade gift during holidays or as a thoughtful gesture.

How to Store

• Room temperature: First, ensure the toffee is completely cooled to room temperature before storing. This prevents condensation inside the storage container, which could make the toffee soggy. Place the toffee in an airtight container. If you’re stacking the toffee in a container, place a sheet of wax paper or parchment paper between the layers to prevent sticking. It can be stored at room temperature up to 2 weeks.
• Refrigerator: For longer storage or if you live in a warm climate, you can store the toffee in the refrigerator up to a month. However, be aware that refrigeration might slightly alter the texture, making it a bit harder.
• Freezer: For long-term storage, the toffee can be frozen. Wrap it tightly in plastic wrap and then place it in a freezer-safe container or zip-top bag. It can be frozen for up to 3 months. Thaw at room temperature before serving.