Fun for kids to make and eat, graham cracker toffee is a holiday favorite. Add your favorite toppings to make it your own!
My kids love getting involved in the kitchen, so when the holidays come around and it’s time to fill up the cookie tins, they jump in.
This easy treat is made with graham crackers covered in a caramel topping, baked, and then topped even more with chocolate, nuts, candies, or whatever else you like!
It’s great for gifting, adding to the Christmas cookie tray, or just enjoying during your favorite holiday movies.
You’ll love this simple recipe!
Ingredients for graham cracker toffee
To make this recipe, you’ll need:
- Graham crackers
- Brown sugar
- Chopped nuts
- Heath toffee bits
- Mini chocolate chips
You’ll also need a rimmed sheet pan, foil, a small saucepan, and a silicone spatula or spoon.
How to make graham cracker toffee
First, preheat your oven to 350°F.
Line a rimmed baking sheet with foil. If your foil doesn’t overlap the edges, you will want to use two sheets to make sure the entire pan is covered.
Lay the graham crackers in a single layer on the baking sheet. Break the crackers to fill in any gaps. You’ll end up using approximately 16 graham cracker sheets.
Put the butter and brown sugar in a small saucepan and bring to a boil over medium high heat. Stir well to melt butter and dissolve sugar.
Once the liquid is smooth and blended, remove it from heat. Pour carefully over the crackers, using a spatula to spread evenly.
Place the baking sheet in the oven and bake for 10-12 minutes. The toffee will get bubbly and you might see the crackers float on top of a layer of toffee while it cooks.
Remove from the oven and immediately scatter on your toppings.
Let cool completely, then cut or break into pieces.
Want a full layer of chocolate? Use a few chocolate bars broken into pieces. Place them on the hot toffee and let melt for a few minutes, then carefully spread into an even layer.
Go nuts with nuts by trying peanuts, walnuts, almonds, cashews, or even macadamia nuts.
Add your favorite candies, like M&Ms, Reese’s Pieces, mini peanut butter cups, and more.
Add a layer of crunch with Rice Krispies or pretzel pieces.
Graham cracker toffee can keep at room temperature in an airtight container for 3-5 days.
I prefer to store it in the refrigerator so that it lasts longer. Plus, it tastes great chilled!
Make sure the container you store it in does not allow any air, such as a ziptop bag or glass container with a well-fitting lid.
Any moisture can cause the crackers to get soft and go bad more quickly. Stored well, graham cracker toffee can keep in the refrigerator for 2 weeks.
However you top graham cracker toffee, you won’t be able to stay away! Happy snacking!
- 16 graham crackers (full size)
- 16 tablespoons butter
- ¾ cup brown sugar
- ½ cup chopped pecans
- ½ cup Heath Bits
- ½ cup mini chocolate chips
Preheat oven to 350°F and line a rimmed baking sheet with foil.
Combine butter and brown sugar in a small saucepan and bring to a boil over medium-high heat. Boil for 1 minute, then pour over the graham crackers. Spread evenly.
Bake for 10-12 minutes, until bubbly all over. Remove from oven and immediately scatter nuts, Heath Bits, and chocolate chips over the toffee.
Let cool completely, then slice or break into pieces. Store in an airtight container.
Amount Per Serving: Calories: 166Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 20mgSodium: 109mgCarbohydrates: 16gFiber: 1gSugar: 10gProtein: 1g
Nutritional information is an estimate for informational purposes only and not to be used for individual dietary needs.