THIS STUFF. Where do I begin? I’ll begin with “watch out,” because it is really hard to stop snacking on this. So much so that I’ve often seen its counterpart (made with Saltines) called “Christmas Crack.” Yeah, that stuff. I’m a big fan of it, but I’m also a huge fan of graham crackers in my desserts, so I wanted to change up the flavor profile and pair my sticky toffee with something a little more brown-sugary.
With the holidays right around the corner, it’s easy for cookies to take over the world (don’t worry– I’ve got plenty of those in my baking future) and for little treats like this one to get lost in the shuffle. Personally, I’m all about the “other” treats that come along with the holidays and will often decorate my cookie trays with several other sugary specimens. Plus, this little snack is quite versatile and can be decorated for any holiday or occasion by changing up the topping (more on that in a second).
Now, I’ve chatted about homemade graham crackers before, but they’re definitely not necessary in this case. Mostly because this treat is so easy to throw together, and homemade graham crackers are nothing to rush through. That’s more for a snowed-in day than anything else. For this sweet and salty snack, grab a box of your favorite– plain, honey, cinnamon, low-fat (if you’d like to feel better about all the butter).
Graham crackers, brown sugar, butter, chocolate, and some kind of topping (I used pecans). That’s all you need. If you don’t like nuts, don’t use ’em. Consider festive sprinkles, chopped up m&m’s, or just leave them plain. No matter the topping, the crunchy, salty, brown sugary graham crackers are the star of the show, so let’s talk about them.
You’ll start by spraying a baking sheet generously with non-stick spray. Really spray it down. This stuff gets mighty sticky! Line your baking sheet with graham crackers, broken into squares, leaving a little bit of room between each cracker.
(I used a smaller pan because this was a test batch)
Next, we’re onto the toffee part, and it’s so simple: melt 1 cup of brown sugar, 2 sticks of butter, and a pinch of salt together for about 4-5 minutes. The mixture will start to bubble and darken. That’s when it’s ready to be poured all over the graham crackers. Once the toffee mixture is on your graham crackers, you’ll pop it in a hot oven for about 8 minutes. The mixture will start to bubble and make its way between all of the cracks of your graham crackers (aka toffee magic time).
Once your 8 minutes is up, sprinkle 2 cups of semi-sweet chocolate chips evenly all over the top of the bubbly toffee. Let them sit for a minute or two until they look pretty melty, and then spread the chocolate all over the top until every surface of the toffee is covered. Sprinkle your chopped nuts (or whatever you’re using) on top, and let the entire pan chill in the fridge for about an hour and a half. If you have room in your freezer, you only need to wait 1 hour. The freezer sounds like the better choice here, but that’s just me.
When everything is cool, you can break up your toffee into whatever size pieces you’d like. Big, small, jaggy, smooth… Your choice. Just know that the smaller your pieces, the more often you’ll be going back to get more… Just saying.
Crunchy, brown sugary, buttery, a little salty, and a super easy approach to toffee? Sounds like you need this in your holiday life. Or… A Wednesday night. Whatever. No judgement here!
- 14 graham crackers, any flavor
- 1 cup brown sugar, lightly packed
- 1 cup (2 sticks) salted or unsalted butter
- pinch of salt (not needed if using salted butter)
- 2 cups semi-sweet chocolate chips
- ¼ cup chopped nuts (optional-- may also use chopped candy and/or sprinkles)
- Preheat oven to 400ºF degrees. Generously spray a cookie sheet (or jelly roll pan) with non-stick spray. Set aside.
- Break graham crackers into squares and arrange in the pan, covering the bottom but leaving a little bit of room between each square.
- In a large saucepan over medium heat, bring butter and brown sugar to a boil. When mixture begins to boil, allow it to boil without stirring for 4-5 minutes. When mixture is bubbly and beginning to darken, pour it over the graham crackers. Place in oven for 8 minutes.
- Remove toffee from oven and pour the chocolate chips over the top, distributing them evenly. Allow to sit for a minute or two so the chocolate chips can melt. Using an offset spatula or a spoon, smooth the chocolate chips into one melted layer. Top with chopped nuts (or topping of your choice).
- Chill the toffee in the freezer for at least 1 hour OR in the refrigerator for 1 and ½ hours. Once the toffee is set, break into desired size pieces. Toffee can be stored in an airtight container in the refrigerator or at room temperature for up to 10 days. Toffee can be frozen up to 3 months. Thaw in refrigerator before enjoying.