Easy Graham Cracker Toffee Bark Recipe
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.
Servings: 28 servings
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
Need to keep track of your ingredients?Check out my Printable Ingredient List!
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.
Serving: 1square | Calories: 200kcal | Carbohydrates: 20g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 18mg | Sodium: 51mg | Potassium: 105mg | Fiber: 1g | Sugar: 14g | Vitamin A: 209IU | Vitamin C: 0.01mg | Calcium: 23mg | Iron: 1mg
