Nobody will guess that this sweet graham cracker toffee starts with graham crackers. Brickle Bars are the next best thing to homemade candy! Topped with pecans and melted chocolate, these are delicious!
If you have extra graham crackers, give this delicious Chocolate Eclair Cake a try soon! Or if you’re craving chocolate, this Boston Cream Donut recipe is decadent and EASY.
Why this Toffee Recipe is Best
You’ll love the buttery flavor, and surprisingly people will beg for this recipe, thinking you slaved over the stove making toffee.
Be sure to add it to your last minute Christmas candy list!
- Tastes like toffee (without the stick to your dental work texture, ha)!
- Only five ingredients!
- Quick and easy! Ready in minutes!
If you love toffee, then you need to try today’s easy candy recipe! Our family has been making this recipe for over 25 years!
Ingredient Notes
- Butter- we always use unsalted, but salted will work just fine in this recipe too!
- Graham crackers- make sure they are fresh. Stale graham crackers won’t result in the same texture!
- Chocolate chips- Use a good quality brand. You want your toffee to TASTE good.
- Pecans- no need to toast the pecans, since we’ll be putting them on top and baking.
How to Make Graham Cracker Toffee
Prep the Crackers. Line your sheet pan with parchment paper or foil. Break your graham crackers into fourths, along their natural perforated marks. Line your sheet pan with crackers.
PRO TIP: Don’t separate your crackers. Just lay them down. Once the toffee has cooled, crack into pieces.
Make the sugar mixture. In a small saucepan, bring your butter and sugar to a full rolling boil. Pour over crackers. Sprinkle with chopped pecans.
Bake. Bake in a 350 degree oven for about 12-15 minutes. Remove from oven and immediately use a small spatula to transfer hot toffee to a piece of parchment paper on the counter.
Garnish. Melt chocolate according to package, spread over toffee. Allow to set and cool (about 15 minutes).
More Toffee Variations
- S’mores cracker toffee is a little bit of summer on a slice of toffee! So easy and delicious.
- Here’s my classic recipe for Saltine Toffee. You decide which type of cracker YOU prefer 🙂
- Christmas Crack
- Peppermint Toffee
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Graham Cracker Toffee Recipe
Ingredients
- 12 full size graham cracker broken into fourths
- 1 cup unsalted butter
- ½ cup granulated sugar
- 1 cup chopped pecans
- 1 cup semi-sweet morsels melted
Instructions
- Break grahams into fourths. Line 15x10x1inch pan with crackers. Pan melt butter and sugar. Bring to a boil over medium high heat, remove immediately and pour over crackers. Sprinkle with nuts.
- Bake in a 350 degree oven for 12-15 minutes. Remove from oven and transfer to parchment paper. The best way to do this is using two butter knives, or a small spatula. Scoop each graham cracker individually and transfer to parchment.
- Repeat until all grahams are moved to paper.
- Spread melted chocolate over each brickle bar. Allow to set. Store in airtight container.
Notes
- STORAGE: Store graham cracker toffee in airtight container at room temperature for up to one week.
- Pecans- can be substituted with sliced almonds, or omitted. No need to toast the pecans first.
dangerous…along with the saltine version too….just too dangerous lol!
These are delicious. To the person who said theirs was soggy, mine were soggy but once cooled they crisped up. I first thought I did something wrong but once cooled were ok. Now I don’t know. Maybe weren’t right soggy wise at first but then were ok? Turned out delicious when all said and done. 🙂 My sister-in-law counting calories and asked how many calories. Any idea? Thanks for great recipe
When they first come out of the oven they are soft. But within 15 minutes should crisp right up!
I don’t see the receipe for amount of ingredients
Scroll to end of blog post, it’s there 🙂
Made this and it was a big hit at my house think it is going to be made every Christmas
So great 🙂
Merry Christmas!
Regarding the graham cracker toffee bars…wouldn’t it be easier to line your pan with parchment paper? Then when the bars come out of the oven, you could just slide the paper & the bars right out of the pan, instead of having to move them one by one onto parchment paper to cool. Seems to me that would save a lengthy step & make the recipe easier. I haven’t made these yet, but would that work?
Yes that would work! I just love the uniform pieces 🙂 LOL
Mine were soggy what did I do wrong?
My initial thought is you didn’t boil the mixture, or you didn’t bake it long enough?
Aimee, have you ever tried this with Biscoff Cookies instead of graham crackers? If not, I will experiment and let you know.
That sounds delicious….keep me posted!
I am so glad I don’t have any graham crackers in this house. At least my Dr. is. I would be in the kitchen at this moment making these. But I do need to go o the grocery tomorrow. Oh my!! LOL.
Thanks for sharing.
Wishes for tasty dishes,
Linda
Um I so relate to ” Unfortunately she only ate one, now I have about 3 dozen more to eat. ” But these are definitely not the worst thing to eat!! Love all the textures/ flavors!!
LOL…. Definitely not the worst problem to have 🙂
amazing bars, great dessert. Thank you for sharing this delicious recipe with us.
I’ve yet to understand why people read a recipe and then change it , after you (aimee) think of all these great recipe’s and give to us, so, generously. boggles my mind?
I leave grahams whole, place directly on sprayed cookie sheet, use brown sugar, and leave in oven exactly 7 min. before taking out and shaking choco chips out evenly, spreading with silicone spatula, and sprinkling walnuts (cheaper) on 1/2. Cool, use metal spatula to lift from underside which breaks them into variety of shapes. Easy.
I should have said, “It would be much easier to……..”
You’re making a lot of extra work for yourself. It was be much easier to cover a sided cookie sheet with foil, spray with non stick cooking spray, and then proceed with your recipe through the baking part. When they come out of the oven, sprinkle with the chocolate chips so they melt from the heat of the bars. Spread the melted chocolate chips, and then let all cool. The entire sheet will lift off the foil. Then break they into rectangles, or abstract shapes. I like the looks of yours better than spreading the melted chocolate chips, so when the bars are cool, drizzle with the melted chocolate in a pastry bag. Then break into rectangles, squares, etc.
I’m a little crazy about having perfect rectangles. But yes, you totally could try doing it that way and break into pieces. I like to serve things as pretty as I can make them, LOL.
Would it work to use margarine for this recipe?
Couldn’t you just line the baking sheet with parchment to begin with? That way you don’t need to transfer them.
that was my first thought jan
You could totally do that!I would make sure you trim the parchment to fit the pan, that way the crackers lay nicely. ENJOY!
I want to try these – they look really good. Could I just leave the bars whole and break them apart after they have cooled?
You could, but they would crack and not look as pretty for sure. Plus they would be harder to transfer to the parchment paper to cool.
I leave them in the pan when I do this. I just break them apart and all different shapes. It’s much easier that way. These do look prettier though, lol.
No. I tried and they burned. Use butter. It works.
They are very easy and fast, not to mention delicious! Enjoy
I have never had these but they look so yummy.. and sound easy! I can’t wait to try!
Susan www.ugogrrl.com
These look and sound great! I love that they are so fast!
these are my favorite!
-Jeff