Graham Cracker Toffee Bark
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A twist on the classic toffee bark– made with an easy butter and brown sugar toffee, this graham cracker toffee bark is a perfect sweet, salty, and sticky treat. Dress it up with festive sprinkles for holidays or other celebrations!
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.
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
• graham crackers
• brown sugar
• unsalted butter
• semi-sweet chocolate chips
• chopped nuts (optional)
HOW TO MAKE GRAHAM CRACKER TOFFEE
You’ll start by spraying a baking sheet generously with non-stick spray. Really spray it down. This stuff gets mighty sticky!
STEP #1
Break graham crackers into squares and arrange in the pan, covering the bottom but leaving a little bit of room between each square.
STEP #2
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.
STEP #3
Immediately place baking sheet in the oven and bake for 8 minutes.
STEP #4
Remove toffee from the 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.
STEP #5
Using an offset spatula or a spoon, smooth the chocolate chips into one melted layer. Top with chopped nuts (or topping of your choice).
STEP #6
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.
Just know that the smaller your pieces, the more often you’ll be going back to get more… Just saying.
Toffee Bark Recipe 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.
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.
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!
Graham Cracker Toffee Bark
Ingredients
- 14 full graham cracker sheets any flavor
- 1 cup (200g) lightly packed brown sugar
- 1 cup (227g) unsalted butter
- 2 cups (340g) semi-sweet chocolate chips
- ¼ cup chopped nuts1 optional
Instructions
- Preheat oven to 400ºF (204ºC). Generously spray a large baking sheet2 (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.14 full graham cracker sheets
- 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.1 cup (200g) lightly packed brown sugar, 1 cup (227g) unsalted butter
- Immediately place baking sheet in the oven and bake for 8 minutes.
- Remove toffee from the 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.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).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 refrigerator before enjoying.
Notes
- Toppings: you may also use chopped candy and/or sprinkles.
- Halve this recipe: cut everything in half and prepare in a casserole dish (approximately 7″ x 12″).
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!!