Graham Cracker Toffee is one of my favorite holiday treats! They are super simple, caramel-y, crunchy, chocolatey, and so fun to make! They make wonderful homemade holiday gifts too.
Just a heads up, you may want to double up the recipe because it never lasts long, they go fast! They are that good.
My graham cracker toffee recipe is wonderfully simple and nostalgic. I love keeping them in my house for my family to snack on, but I especially love packaging them up, along with my Pistachio Almond Chocolate Bark and Christmas Truffles, in cute little gift boxes for my friends and family.
Some recipes use saltine crackers for the base, but my recipe uses graham crackers. They add a sturdy, cookie-like sweet base that pairs perfectly with the brown sugar caramel, chocolate, and crunchy almonds. That way, they store better and longer!
And the finishing touch of flaky sea salt brings everything together by balancing all the sweet flavors. Make a (big!) batch of my easy graham cracker toffee to bring a little bit of homemade holiday magic this season!
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Why I Love This Recipe
- Great flavor and texture. Sweet chocolate, a caramel layer that sets just right and hardens slightly, crunchy almonds, and a touch of sea salt.
- Super easy recipe! This graham cracker toffee recipe comes together effortlessly. We only use the oven once to melt the caramel really quickly.
- Sturdy base thanks to the honey graham crackers, which means they store really well and make great holiday gifts!
- Customizable! Top with your favorite add-ons, such as crushed peppermint candy, pistachios, or pretzels for extra fun and crunch!
Ingredient Notes
You only need a few ingredients to make this easy graham cracker toffee. Here, I included a few ingredient notes from recipe testing that I hope you find helpful.
- Graham crackers: We like to use honey graham crackers. Each brand may vary, but they usually come in packages, and each graham cracker sheet is about 2 ½ x 5 inches. You need enough to cover your sheet pan in a single layer, so adjust the quantity as needed.
- Unsalted butter and light brown sugar: Both, along with a pinch of sea salt, are used to make the caramel sauce. You can also use dark brown sugar for a deeper, more molasses-y taste. Do not use granulated sugar, as it will harden too much and make it hard to eat.
- Semi-sweet chocolate chips: Regular or dark chocolate chips are great. If you can find them, chocolate chip morsels are smaller and will melt faster and better.
- Chopped almonds: Adds that crunchy texture and amazing taste to the graham cracker toffee! Feel free to use other types of nuts.
- Flaky sea salt: Do not underestimate this ingredient! The sea salt balances all the sweet flavors.
As always, full ingredient quantities can be found in the recipe card down below.
How to Make Graham Cracker Toffee
Graham cracker toffee comes together in under 30 minutes, the rest is waiting for them to set. Let’s make it!
Step 1: Arrange graham crackers. Preheat oven to 350ºF and line a large sheet pan with Silpat mat or parchment paper. Arrange the graham crackers in a single, flat layer. Set aside.
Step 2: Make the caramel toffee. In a medium saucepan over medium heat, combine the butter, brown sugar, and salt. Stir as they melt together. Bring the caramel to a simmer and cook for 3-4 minutes, stirring constantly, until thickened. It should bubble up.
Step 3: Spread toffee. Pour the hot caramel over the graham crackers, spreading it into a thin, even layer with an offset spatula. Bake for 8-10 minutes until it’s bubbly.
Step 4: Melt chocolate. Remove from the oven and immediately sprinkle the chocolate chips over top. Let them sit for 2-3 minutes so they melt fully, and then spread the chocolate into a single layer. If they are not melting well, place it back in the oven for a few minutes.
Step 5: Add toppings. Sprinkle with chopped almonds, gently pressing them down into the chocolate. Finish with a pinch of flaky sea salt.
Step 6: Refrigerate and break into pieces. Let it cool completely, then refrigerate for 1-2 hours until the chocolate is fully set. If you’re short on time, freeze for 30 minutes – they will set much quicker. Finally, break the graham cracker toffee into pieces.
Tips for Success
- I’d highly recommend using a Silpat mat to line the sheet pan! It will make it so incredibly easy to peel off. Parchment paper works too. Do not use aluminum foil as the caramel will stick to it.
- Arrange the graham cracker sheets in a single, flat layer. Avoid overlapping, as this can cause the toffee to pool unevenly.
- Melt the butter and brown sugar together from the start. Melting the butter first can cause the mixture to separate.
- Add the chocolate chips as soon as it’s out of the oven, while it’s still bubbling. Then wait 2-3 minutes so they have a chance to melt. This way, they will melt quickly and spread easily. If they don’t melt easily, just place the pan back in the oven for a few minutes.
- Use any type of chocolate chips! I use semi-sweet, but dark chocolate chips work too.
Recipe FAQs
It will keep 1-2 weeks refrigerated in an airtight container or at room temperature. You can also freeze them for up to 3 months. Thaw on the counter for a few minutes.
No, the caramel will stick, and the toffee will be hard to remove. Parchment paper or a Silpat mat are the way to go!
Stick it in the oven for a few minutes until you’re able to spread them easily.
Sure thing!
Make Ahead and Gifting
Graham cracker toffee will last for 1-2 weeks, and they also make the sweetest homemade holiday gifts. Package them up in cute little holiday gift boxes or bags tied with a ribbon, along with other treats like my Pistachio Shortbread Cookies or Nutella Shortbread Cookies. Add a handwritten note or tag, and you’ll have a delicious, heartfelt treat that will feel incredibly special!
Storage: At home, store them in an airtight container and keep them at room temperature. If you want them to last longer or stay a little harder, store them in the fridge.
Freezing: Place the toffee pieces in a freezer safe container or bag with parchment paper between each layer and freeze for up to 3 months. Thaw at room temperature when ready to enjoy again.
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Graham Cracker Toffee
Equipment
- Silpat mat or parchment paper
- Sheet pan large enough to fit the Silpat mat fully
Ingredients
- 16 to 19 honey graham cracker sheets - each one is 2 ½x5 inches
- 1 cup unsalted butter - cut into cubes
- 1 cup light brown sugar - packed
- 2 cups semi-sweet chocolate chips
- ½ cup chopped almonds
- Flaky sea salt
Instructions
- Prep pan: Preheat oven to 350°F. Line a large sheet pan with a Silpat or parchment paper. Avoid aluminum foil as caramel tends to stick to foil.
- Arrange the graham crackers in a single, flat layer on the lined sheet pan. If they overlap or tilt, the toffee will pool as it bakes. Set aside.
- Make the toffee caramel: In a medium saucepan over medium heat, combine the butter, brown sugar, and a pinch of salt. Stir as they melt together. Bring the caramel to a low simmer. Simmer for 3-4 minutes, stirring constantly, until bubbling and thickened. Tip: Melt the butter and brown sugar together from the start. Melting the butter first can cause the mixture to separate.
- Add caramel: Pour the hot caramel over the layer of graham crackers, spreading it into a thin, even layer with a rubber or offset spatula. Bake for about 8-10 minutes until the caramel is bubbling.
- Melt chocolate: Remove from the oven and immediately sprinkle the chocolate chips evenly over the top, while the caramel is bubbling. Let them sit for about 2-3 minutes so they melt, then spread the chocolate with an offset spatula into a single layer. Tip: If it’s not melting easily, return the pan to the oven for a few minutes.
- Add toppings: Top evenly with chopped almonds and gently press them into the chocolate so they stay in place. Finish with a few sprinkles of sea salt.
- Refrigerate: Let it cool completely at room temperature, then refrigerate for 1-2 hours until the chocolate is fully set (or freeze for 30 minutes). When ready, break into pieces and enjoy!
Notes
- Line the baking sheet with parchment paper or a Silpat mat. Don’t use aluminum foil (it will stick).
- Arrange the graham cracker sheets in a single flat layer and avoid overlapping or this can cause the toffee to pool unevenly.
- Adhere to the cook and bake times to ensure the caramel sets properly. The caramel needs to bubble.
- Make ahead and storage: Place in an airtight container in the fridge or at room temperature for 1-2 weeks. They will last longer in the fridge.
- Freezing: Freeze for up to 3 months. Thaw at room temperature for a few minutes.
- Chocolate: Dark or semi-sweet chocolate chips or morsels
- Nuts: Chopped pecans, walnuts, pistachios, macadamia nuts
- Add-ons: Crushed peppermint candy canes, pretzels, M&Ms, sprinkles…anything you’d like!
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