Salty sweet graham cracker toffee is perfect for snacking on its own or crumbling over ice cream.
Graham Cracker Toffee
Saltine Cracker Toffee is a popular holiday treat topped with everything from peppermint to nuts to fun holiday candy. It is a weakness of mine. I have been known to stash it away and sneak pieces until my family finds my hiding spot.
I was craving a salty-sweet treat one day but did not have any saltines in the house. Given my well-established smores addiction, I knew I had graham crackers in the pantry.
With graham crackers as my base, I poured my usual toffee recipe. The most amazing treat resulted! We all know not all kitchen experiments work out, but this time it did!
This easy toffee starts by lining your baking pan with graham crackers. This is a great time to use up any broken ones in the bag since the toffee and chocolate layers hold it together and you are going to break it back up anyway.
For the toffee layer, I definitely go for salted butter for this recipe. Since I used graham crackers instead of saltines I wanted to still have a bit of saltiness in that layer and salted butter give it just enough.
Melted chocolate and pecans top off this quick treat. You could have some fun and add colored sprinkles or other toppings as well.
How To Make Graham Cracker Toffee
- Preheat the oven to 350°F. Place the graham crackers in a row in a single layer on a parchment-lined baking sheet.
- Combine the butter and brown sugar in a saucepan over medium-high heat. Bring to a boil, reduce to medium heat and simmer for 3-4 minutes, stirring occasionally, until the mixture comes together and the color deepens.
- Pour over the graham crackers and use a spatula to spread the mixture across each cracker if needed.
- Bake for 8 minutes. Remove from the oven and immediately scatter the chocolate chips evenly over the warm crackers. Let the chips sit for a couple of minutes and then use a spatula to spread the melted chocolate across the crackers. Top with pecans, if desired.
- Cool at room temperature or in the refrigerator. When the chocolate has hardened, cut with a sharp knife or break the toffee into pieces. Store in an airtight container at cool room temperature or in the refrigerator.
Toffee Recipes
Toffee is my sweet and salty baking go-to. Soft, moist Pumpkin Toffee Cookies with a brown butter glaze are so good.
These S’mores Squares are a fun addition to this graham cracker toffee. Toasted marshmallows make any recipe that much yummier.
If this has you craving the real thing when it comes to toffee. Here is a good recipe for Classic English Toffee.
While we are talking smores, Easy S’mores Brownie Bites have a graham cracker crust, a rich chewy brownie layer, and are topped with a toasted, melted marshmallow.
Graham Cracker Toffee
Ingredients
- 8 graham cracker sheets
- ½ cup butter
- ½ cup light brown sugar
- ¾ cup chocolate chips
- ¼ cup chopped pecans OPTIONAL
Instructions
- Preheat the oven to 350°F. Place the graham crackers in a row in a single layer on a parchment-lined baking sheet.
- Combine the butter and brown sugar in a saucepan over medium-high heat. Bring to a boil, reduce to medium heat and simmer for 3-4 minutes, stirring occasionally, until the mixture comes together and the color deepens.
- Pour over the graham crackers and use a spatula to spread the mixture across each cracker if needed.
- Bake for 8 minutes. Remove from the oven and immediately scatter the chocolate chips evenly over the warm crackers. Let the chips sit for a couple of minutes and then use a spatula to spread the melted chocolate across the crackers. Top with pecans, if desired.
- Cool at room temperature or in the refrigerator. When the chocolate has hardened, cut with a sharp knife or break the toffee into pieces. Store in an airtight container at cool room temperature or in the refrigerator.
Nutrition
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