Get the Recipe:
Graham Cracker Toffee
Create some sweet magic with Graham Cracker Toffee! Simple steps, everyday ingredients, and a whole lot of deliciousness await you!
Ingredients
- approximately 16 graham cracker sheets
- 1 cup (226 g) unsalted butter
- 1 cup (200 g) firmly packed light brown sugar
- 1-2 pinches of salt
- 2 cups (340 g) semisweet chocolate chips
- 1/2 to 1 cup chopped toasted nuts
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Instructions
- Preheat the oven to 350°F (175°C). Line a half sheet pan with parchment paper or aluminum foil. If using aluminum foil, spray lightly with nonstick cooking spray.
- Place the graham crackers tightly in a single layer, breaking pieces as needed so that the entire pan is covered. Set aside.
- Place the butter and brown sugar in a medium saucepan, and cook over medium-high heat until the mixture comes to a boil. Continue cooking, stirring constantly and gently until the mixture has thickened and reached a temperature between 270 and 290°F (132-143°C). (This should take 8 to 10 minutes.)
- Immediately pour the butter mixture over the graham crackers. Working quickly, spread evenly.
- Bake for 6 to 8 minutes. The topping should be bubbling slightly.
- Remove the pan from the oven. Immediately sprinkle the chocolate chips evenly over the graham crackers. Let them sit for 2 to 3 minutes until softened enough to spread, and then smooth evenly. Sprinkle the nuts on top.
- Leave the toffee bars at room temperature until set (about 2 hours). Alternatively, you can refrigerate them for 1 hour or freeze 30 minutes.
- Break into pieces once set.
Notes
- The yield will vary depending on how large or small your pieces are.
- Store in an airtight container at room temperature up to 2 weeks.
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