Graham Cracker Toffee
This easy Graham Cracker Toffee uses graham crackers as a a sweet and sturdy cookie base, brown sugar caramel, chocolate, and almonds. It is a crunchy, sweet, and a nostalgic holiday treat perfect for gifting!
Servings: 20 pieces
Calories: 296kcal
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!
Disclaimer: Nutritional values (per serving) are approximates only.
Nutrition
Serving: 1piece | Calories: 296kcal | Carbohydrates: 30g | Protein: 3g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 25mg | Sodium: 80mg | Potassium: 165mg | Fiber: 2g | Sugar: 20g | Vitamin A: 293IU | Calcium: 41mg | Iron: 2mg