Graham Cracker Toffee Bars is a quick and easy way to cook candy. Only 5 ingredients and 20 minutes needed to make the best crispy, crunchy, buttery sweet treat.
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This easy Graham Cracker Toffee Bars recipe (aka Christmas Crack or Graham Cracker Crack) requires only 5 simple ingredients and 20 minutes to make.
It’s the perfect candy for everyday snacking with a crispy, crunchy texture and buttery sweet taste.
Toffee Graham Cracker Bars
Our Graham Cracker Toffee recipe creates a big batch of graham cracker candy using sheets of graham crackers, butter, sugar, chocolate, and toffee bits, with caramel undertones baked into each bite.
It’s as simple as making a boiled butter and sugar mixture on the stove until thick enough to pour over graham cracker sheets, then it’s quickly baked until bubbling, covered in chocolate, and topped with toffee.
This recipe for graham cracker chocolate bars makes the perfect combination of easy-to-cook candy and crowd-pleasing confections.
Our easy graham recipe is not quite graham cracker brittle (because toffee is a bit softer on the tooth) and not quite graham cracker toffee bark (because we don’t use chocolate as the base), but it is the best sweet, salty, sticky, treat that you can package as homemade holiday gifts or serve at parties.
Why We Love This Graham Cracker Toffee Christmas Crack Recipe
- Quick and easy to make in 20 minutes and no candy thermometer needed.
- Only uses 5 ingredients.
- Filled with toffee flavor without the feeling of candy being stuck in your teeth or causing a cavity.
- Not as brittle or hard as traditional toffee so you won’t break a tooth!
- Graham cracker toffee crack is addictive and so hard not to polish off more than one piece.
- Perfect for holiday parties, cookie platters, potlucks, or after-school snacks.
More Easy Christmas Treat Recipes
Ingredients
- Honey graham crackers: You can use cinnamon or chocolate graham crackers for a slightly different flavor.
- Salted butter: You can use unsalted butter if you wish but I recommend adding some salt to balance out the sugar flavors.
- Dark brown sugar: You can substitute light brown sugar if you prefer, though the dark brown sugar adds depth to the flavor. In a pinch you can use granulated white sugar but you’ll miss some of the toffee flavor.
- Dark chocolate chips
- Heath toffee bits
Substitutions and Additions
- Change The Bar Base: You can change up the base of this toffee bar recipe and use wafers or a flavored graham cracker instead. If you want to go saltier, you can use saltine crackers or even potato chips.
- Choose Your Chip: You can substitute semi-sweet chocolate chips or milk chocolate chips if you prefer. If you want to customize your candy, you can alternate dark chocolate and white chocolate for a zebra result, use chocolate and butterscotch chips, or even use peanut butter chips for a different flavor.
- Top Your Toffee: Top your toffee with toffee bits, chopped nuts (such as pecans, almonds, or walnuts), chopped candy bars, crushed peppermint or candy cane pieces, M&Ms, sprinkles, or even some sea salt. Feel free to leave the topping off completely if you prefer.
Recommended Tools
- Jelly roll pan or other lipped baking sheet of 10×15 inches
- Parchment paper
- Saucepan
- Knife or pizza cutter
- Spreading spatula
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Jump to RecipeHow to Make Graham Cracker Toffee Bars
- Prepare The Pan: Place the graham cracker sheets in a layer on the bottom of the sheet pan.
- Make The Sugar Mixture: Stir the butter and sugar together until melted and combined. Bring the mixture to a boil and then reduce to a simmer. Stir continuously until thick.
- Bake: Pour the hot mixture over the graham cracker layer, spread with a spatula, bake at 350 degrees Fahrenheit for 5-7 minutes or until the sugar mixture is bubbling all over.
- Cover In Chocolate: Remove from the oven and immediately sprinkle the top with chocolate chips. Let it sit until the chips have melted enough to spread over the toffee.
- Top With Toffee: Top with Heath toffee bits and cool to room temperature. Cool in the fridge for 1-2 hours or until completely set.
- Serve: Cut into squares and serve. Enjoy!
Tips for Making Graham Cracker Toffee Bars
- Make sure to line your baking sheet with parchment paper so that it’s easy to remove. Don’t use aluminum foil because the candy will stick to it.
- There is no need to break the graham crackers when layering them in the pan; it is also ok if they are broken.
- Make sure to melt the butter and brown sugar together. If you melt the butter first and then add the sugar, the butter and the sugar will separate.
How to Store Toffee Bars
- To Store: Stored your candy in an airtight container or plastic bag for 5-7 days at room temperature or 1-2 weeks in the refrigerator.
Other Easy Homemade Candy Recipes
- Jello Divinity Candy
- Homemade Caramels
- Easy Chocolate Fudge
- White Chocolate Haystacks
- Snickerdoodle Truffles
- Mexican Ice Cream
- Take 5 Candy Bars
- Jello Roll Ups
- Chocolate Covered Cherries
Graham Cracker Toffee
Serves — 15
Graham Cracker Toffee Bars is a quick and easy way to cook candy. Only 5 ingredients and 20 minutes needed to make the best crispy, crunchy, buttery sweet treat.
Prep Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 20 minutes
Ingredients
- 13 honey graham crackers (~ 1 ½ sleeves)
- 1¼ cups (2½ sticks) salted butter
- 1¼ cups dark brown sugar packed
- 10 ounces bag dark chocolate chips
- ½ cup Heath toffee bits
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a jelly roll pan (10×15 inches) with parchment paper.
- Lay the graham cracker sheets on the bottom of the sheet pan in one layer. There is no need to break the crackers but it is ok if they are broken.
- Set the pan aside for now.
- In a saucepan, over medium high heat, stir the salted butter and dark brown sugar together until the butter has melted and everything is combined.
- Bring the sugar mixture to a boil and then reduce to a simmer.
- Simmer while stirring continuously for 5-7 minutes or until the mixture has thickened and lightened slightly in color.
- Pour the hot mixture over the graham cracker layer and even out with a spatula, if necessary.
- Place the pan in the oven to cook for another 5-7 minutes or until the sugar mixture is bubbling evenly all over.
- Remove the pan from the oven and immediately sprinkle it with the dark chocolate chips.
- Let the pan sit for 5 minutes or until they have melted enough to spread.
- Use a spatula to spread the chocolate evenly over the toffee layer.
- Top with the Heath toffee bits and then allow the pan to cool to room temperature, about 30 minutes.
- Place the toffee in the refrigerator to cool for 1-2 hours or until completely set.
- Cut into squares with a knife or pizza cutter and serve.
Jenn’s Notes
Storage:
- To Store: Stored your candy in an airtight container or plastic bag for 5-7 days at room temperature or 1-2 weeks in the refrigerator.
- Make sure to line your baking sheet with parchment paper so that it’s easy to remove. Don’t use aluminum foil because the candy will stick to it.
- There is no need to break the graham crackers when layering them in the pan; it is also ok if they are broken.
- Make sure to melt the butter and brown sugar together. If you melt the butter first and then add the sugar, the butter and the sugar will separate.
Nutrition Info
Calories: 403kcal | Carbohydrates: 43g | Protein: 3g | Fat: 25g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 238mg | Potassium: 174mg | Fiber: 1g | Sugar: 32g | Vitamin A: 565IU | Vitamin C: 0.1mg | Calcium: 89mg | Iron: 1mg
