Graham Cracker Toffee Bark
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A spin on the classic saltine toffee bark, this version swaps in graham crackers under a buttery brown-sugar toffee and silky chocolate topping. Sweet, salty, sticky, and easy to dress up with sprinkles or nuts for any occasion.
This Graham Cracker Toffee Recipe will have you coming back for more
Toffee can be tricky to make from scratch, but this easy version only uses a handful of ingredients to make a faux toffee that is so much easier than standing over a bot of boiling sugar and butter and using a candy thermometer.
You’ve definitely seen this toffee bark made with saltines, but this recipe uses one of my favorite snacks in place of the saltines– graham crackers! By using graham crackers instead of saltines, we create a crunchier texture that is more dessert-like than snack-like, and it’s perfect for adding to things like cookie trays and tins for homemade treats.
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 (looking at you, peanut butter meltaways, turtle candies, and homemade marshmallows).
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).
What you’ll need for Graham Cracker Toffee Bars
You only need 4 ingredients to make the basics of this toffee bark, so if you want a garnish like nuts or sprinkles, it might turn into 5 ingredients. Or 6. Or however many toppings you want! I often make a few kinds with one batch, covering part of the bark with sprinkles, part with nuts, and then leaving part bare.
For the basics, you will need: graham crackers (any flavor), light brown sugar, unsalted butter, and semi-sweet chocolate chips.
STEP-BY-STEP: HOW TO MAKE GRAHAM CRACKER TOFFEE
Prepare the baking sheet: you’ll start by either lining a baking sheet with parchment paper or a silicone baking mat, or simply spraying it generously with nonstick spray. I’ve done all 3, and the cleanup with parchment is the easiest. Choose the method you would prefer! But if you’re not lining your tray with anything, really spray it down with that nonstick spray. This stuff gets mighty sticky!
Prepare the graham crackers: break the graham cracker rectangles into squares and arrange in the pan, covering the whole tray but leaving a little bit of room between each square.
Make the easy toffee: bring butter and brown sugar to a boil, then boil it without stirring for about 4-5 minutes. The mixture will be very bubbly and start to darken in color as it cooks. Once it’s ready, remove it from the heat and pour it evenly over the graham crackers. Use a spatula to spread it to the corners to ensure every graham cracker is coated.
Bake the toffee: immediately place baking sheet in the oven and bake the toffee. This will help the graham crackers soak in the mixture and start to become more firm.
Top with chocolate: remove toffee from the oven and pour the chocolate chips over the top, distributing them evenly. Allow the chips to sit for about 2 minutes so they can melt.
Spread the melted chocolate around: using an offset spatula or a spoon, smooth the chocolate chips into one melted layer, then top with your toppings, if you’re using any.
Allow to chill: you can do this in the freezer or refrigerator. I will also say that the toffee sets just fine at room temperature, it just takes much longer. Once the toffee is set, break it into desired size pieces.
Be forewarned that the smaller your pieces, the more often you’ll be going back to get more… Just saying.
Toffee Bark Recipe SUCCESS Tips
Work quickly but carefully when making this bark. Make sure you read the recipe ahead of time before starting so you know the space you need to have available for making it.
While this candy recipe is made without a thermometer, it is still a candy recipe which involves heating ingredients that can burn you easily. Take care when handling hot ingredients.
The cleanup for this recipe is actually not as bad as you might think, but if you have trouble removing any of the toffee, just let the baking sheet soak in hot soapy water. The toffee will dissolve easily.
How to store Toffee Bark
Store this bark at room temperature, unless it is melting or becoming too soft in the ambient temperature of your kitchen. You’ll want to make sure it is covered tightly or in a container with a tight-fitting lid.
After making this Christmas bark with graham crackers for more than a decade, I can say it’s one of my favorite ways to bring something unexpected to a cookie or candy spread. Not only that, but with the ability to garnish the bark with whatever you want, the options are seemingly endless!
Easy Graham Cracker Toffee Bark Recipe
Ingredients
- 14 full graham cracker sheets any flavor
- 1 cup (227g) unsalted butter
- 1 cup (200g) firmly packed light brown sugar
- 2 cups (340g) semi-sweet chocolate chips
- ¼ cup chopped nuts1 optional
Instructions
- Preheat the oven to 400ºF (204ºC). Line a large baking sheet2 with parchment paper or a silicone baking mat. You can also leave the baking sheet bare and just spray it liberally with nonstick 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. Set aside.14 full graham cracker sheets
- In a large saucepan over medium heat, bring the butter and brown sugar to a boil. Allow the mixture to boil without stirring for 4-5 minutes. When the mixture is bubbly and just beginning to darken, remove it from the heat and quickly but carefully pour it evenly over the graham crackers. Use a spatula to spread the liquid into the corners so that all of the graham crackers are completely coated.1 cup (200g) firmly packed light brown sugar, 1 cup (227g) unsalted butter
- Immediately place baking sheet in the oven and bake for 8 minutes.
- Remove the baking sheet from the oven and pour the chocolate chips over the top, distributing them evenly. Allow the toffee to sit for 2 minutes so the chocolate chips can melt.2 cups (340g) semi-sweet chocolate chips
- Using an offset spatula or a spoon, smooth the chocolate chips into one melted layer. Top with chopped nuts (or topping of your choice), if desired.¼ cup chopped nuts1
- Chill the toffee in the freezer for at least 1 hour OR in the refrigerator for 2 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 the refrigerator before enjoying.
Video
Notes
- Toppings: you may also use chopped candy and/or sprinkles.
- Halve this recipe: this recipe halves easily. Cut the ingredient amounts in half and prepare in a casserole dish (approximately 7″ x 12″) or a jelly roll pan (10″ x 15″). You may have to get creative with the graham cracker arrangement.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
I’ve been making this since I was about 5 years old on matzoh for Passover. Christmas Crack makes me laugh — I’ve never heard of anyone making this as anything but a Passover-specific dessert.
Haha, I love it! I’m so glad it is religiously diverse!
Bubbly toffee, melty chocolate – what’s not to love! This bark looks like its worth the bite (such a bad pun, I know). I can’t get graham crackers here in Aus (and they aren’t GF) but I can imagine this would taste just as delightful with GF gingersnap biscuits 🙂 Extra Christmas flavour 🙂
This is going to be a hit at work for sure! Bring on the holiday baking and treats!
OHHHH GINGERSNAPS! Now we’re talking!!
Can you make this ahead of time and then freeze until ready to use?
Hi, Teresa! Yes. You may freeze the toffee up to 3 months and thaw in fridge before serving. I added that note to the recipe!
What temperature should the oven be?
Hi Jaime– as the recipe says, 400ºF.
Such a great alternative to saltines! This was a hit in our house!
I’m so happy to hear that, Sara!
Made this to go in Christmas cookie tins and it was great! I loved using graham crackers instead of typical salty crackers.
Perfect use of this recipe! So glad you enjoyed it, Jeaneen.
Stupid good stuff. Super easy to make. Turned out perfect. Now I’m everyone’s favorite! Thank you for this great recipe! Definitely will be saving it to make again.
I love this– thanks so much, Merrily!
I’ve been making this recipe for years, but this time I tried biscoff cookies instead of graham crackers & it was delicious!
So good, right? Thanks for the review 🙂
so great…I was afraid I would mess up but they were perfect
I’m so glad, Donna!
Okay – so I’ve been selling a version of this for DECADES. Split the brown sugar equally with white if you like. But the MOST FUN? Use different toppings. Try Candy Melts – any flavor. White with crushed butterfingers and drizzle with dark chocolate; milk with crushed oreo cookies and contrasting drizzle; dark with chopped pistachios and apricots; ANY combination you can think of! Also, if you can find mint candy melts, top with crushed peppermint candies and a white chocolate drizzle – the BEST peppermint bark ever!!
I made this and followed it to the letter. When I poured the toffee over the crackers it came up short. The chocolate chips needs 2 1/2 cups and the butter should be 1 1/2 and the brown sugar 1 1/2 cups also to insure you can cover the crackers completely. I was really disappointed because it was too late to fix it.
Hi, Michelle– I assure you the recipe works as written, and you can see others have also had success.
I have made many batches of Graham Cracker Pecan Toffee over the years (make mine without the chocolate). My sons-in-laws (who love my pecan pies) told me after tasting these one Thanksgiving I could forget about the pies and just make these instead!!!
These have been a hit with everyone who has tried them (young and old) and always asking for more. I am now requested (assigned, really) to bring them whenever we are having a get-together.
WARNING: Do NOT try to make these when pushed for time! The one time I did I splashed the boiling caramel onto my arm and suffered second-degree burns! It was awful. My husband told me at first I would never be allowed to make this treat again, but I did and he learned how to make them, too! (they are truly that good!)
Jane! Thank you so much for this lovely review, especially because the last review that came in said the ratios were all off and I know they aren’t because I’ve made this myself MANY times. Anyway, I’m so sorry to hear about the burns BUT that you persevered upon principle of deliciousness 🙂