This Graham Cracker Toffee is one of the easiest homemade candies, perfect for Christmas cookie trays, holiday parties, and gifting to friends and family. It is an irresistible combination of crispy graham crackers, buttery brown sugar toffee, melted chocolate, and chopped pecans. It’s an easy holiday favorite, no candy thermometer needed, that disappears as quickly as you make it.
What we love about this Graham Cracker Crack
This is one of the most addictive Christmas candies. The combination of the graham crackers, brown sugar toffee, chocolate, and pecans is HEAVEN. I can guarantee these will disappear quickly in your home. We love this toffee, and it is a delicious addition to any cookie tray.
It is also one of the easiest Christmas candies to make. No candy thermometer needed. You just bring brown sugar and butter to a boil, boil for 3 minutes, and pour the caramel mixture over the crackers. It bakes in 6 minutes; you spread chocolate on top to melt and finish with the chopped nuts. The hardest part is letting the chocolate set before eating.
Looking for other Christmas treats? Try our Saltine Cracker Toffee, Christmas Sprinkle Cookies, Ginger Crinkle Cookies, Kitchen Sink Cookies, Cherry Bars with Almond Glaze, our Orange Cranberry Cookies with Icing, Caramel Pretzel Chocolate Bark, Peppermint Bark Pretzels, Cranberry Walnut Cookies, Pecan Tassies with Honey, or our Chocolate Butter Toffee with Pecans
What you need to make Christmas Crack
You will need the following ingredients:
- Graham crackers
- Butter
- Brown Sugar
- Hershey’s chocolate bars
- Pecans
Cracker Toffee Substitutions
I know what it’s like when you don’t have everything on hand, and the last thing you want to do is run to the store and pick something up. Here are a few ideas to substitute items on the ingredients list if needed:
- You can use unsalted butter instead of salted butter and add 1/2 teaspoon of kosher salt if desired.
- You can substitute 2 cups of milk chocolate chips for the Hershey’s chocolate bars. You could also use semi-sweet chocolate if you prefer; I prefer milk chocolate. I have taste-tested the Hershey’s chocolate bars with the chocolate chips. I prefer the flavor of the Hershey’s bars, and they have a nice thin layer of chocolate that’s easy to melt and spread.
- You can use a different kind of nut, like walnuts or almonds, if desired.
- You can use a variety of toppings, like sprinkles, mini M&Ms, or a drizzle of white chocolate.
Step-by-step Instructions
Step 1. Line a 10×15 jelly roll-size pan with nonstick aluminum foil and lay the graham crackers side by side in a single layer on the prepared pan. In a small saucepan, combine the butter and brown sugar, stirring frequently as the butter melts. Bring to a boil over medium-low heat, stirring constantly, scraping the sides as needed to prevent sugar crystals from forming on the sides of the pan. Once the mixture is at a full boil, continue to stir, scraping the sides, and let it boil for a full 3 minutes. Immediately and carefully, pour the hot brown sugar over the crackers until they are all evenly covered.
Step 2. Bake the crackers for 6 minutes. Carefully remove from the oven (the caramel will be very bubbly, and the crackers may move a little in their formation). Place the unwrapped chocolate bars over the caramel and let it sit to melt for 5 minutes.
Step 3: Using the back of the spoon or spatula, spread the chocolate over the toffee and immediately sprinkle with the pecans. Let the chocolate set for 15 minutes at room temperature and at least another 15 minutes in the fridge until set (this can easily be up to overnight).
Step 4: Peel the foil off of the back of the cracker toffee. Break into pieces and serve or store for later use.
Tips
- Making an extra trip to the store to buy nonstick aluminum foil is worth it with this toffee, or you can get it from Amazon here. You won’t have any trouble pulling the foil off the bottom of the toffee. You can use parchment paper, but the caramel can leak through the edges of the parchment paper more easily and get under the crackers.
- I have this Nordic Ware jelly roll-sized pan that has worked well for me.
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Frequently Asked Questions
| Can Graham Cracker Toffee be made in advance? |
| a. Yes, this toffee is great to make in advance and can be stored for up to 2 weeks, covered in an airtight container in the fridge. |
| How to store Graham Cracker Toffee? |
| a. Store the toffee in an airtight container in a single layer in the fridge for up to 2 weeks. I put parchment paper or waxed paper between layers of toffee if needed. You can technically store it at room temperature for a few days, but I prefer to store it in the fridge so the caramel and chocolate don’t soften. It’s crisper when stored in an airtight container in the fridge than at room temperature. b. To freeze the toffee, store it in an airtight container for up to 3 months, separating layers between sheets of parchment paper or waxed paper if needed. |
Graham Cracker Toffee
This Graham Cracker Toffee is one of the easiest homemade candies, perfect for Christmas cookie trays, holiday parties, and gifting to friends and family. It is an irresistible combination of crispy graham crackers, buttery brown sugar toffee, melted chocolate, and chopped pecans. It’s an easy holiday favorite, no candy thermometer needed, that disappears as quickly as you make it.
15
minutes8
minutes35
minutes24-30
pieces (depending on how large you break the pieces)Ingredients
12 whole graham cracker sheets (you will need part of 2 sleeves of graham crackers)
1 cup butter
1 cup brown sugar
Six 1.55 ounce Hershey’s Milk Chocolate Bars
3/4 cup chopped pecans
Directions
- Preheat the oven to 400 degrees Fahrenheit.
- Line a 10×15 jelly roll-size pan with nonstick aluminum foil (see tips if you need a link to purchase) and lay the graham crackers side by side in a single layer on the prepared pan. You can see how I arranged mine in the images above.
- In a small saucepan, combine the butter and brown sugar, stirring frequently as the butter melts. Bring to a boil over medium-low heat, stirring constantly, scraping the sides as needed to prevent sugar crystals from forming on the sides of the pan. Once the mixture is at a full boil, continue to stir, scraping the sides, and let it boil for a full 3 minutes.
- Immediately and carefully, pour the hot brown sugar over the graham crackers until they are all evenly covered.
- Bake the crackers for 6 minutes. Carefully remove from the oven (the caramel will be very bubbly, and the crackers may move a little in their formation). Place the unwrapped chocolate bars over the caramel and let it sit to melt for 5 minutes.
- Using the back of the spoon or spatula, spread the chocolate over the toffee and immediately sprinkle with the chopped pecans.
- Let the chocolate set for 15 minutes at room temperature and at least another 15 minutes in the fridge until set (this can easily be up to overnight).
- Peel the foil off of the back of the cracker toffee. Break into pieces and serve or store for later use.
Notes
- Make sure to bring the butter and brown sugar mixture to a full boil before starting your 3-minute timer, or the caramel will be thinner.
- Making an extra trip to the store to buy nonstick aluminum foil is worth it with this toffee, or you can get it from the Amazon link in my tips. You won’t have any trouble pulling the foil off the bottom of the toffee. You can use parchment paper, but the caramel can leak through the edges of the parchment paper more easily and get under the crackers.
- Make sure to let the candy completely cool (finishing in the fridge) before breaking the toffee, or the caramel may seem a little soft.
- I prefer storing this in the fridge. As it sits at room temperature for a while, it will slightly soften.
- Make sure to add the pecans right after you spread the melted chocolate over the toffee while the chocolate is still wet so the pecans stay on the chocolate.
