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Graham Cracker Toffee Bars

Make these easy and delicious Graham Cracker Toffee Bars for the holidays! They are so festive, simple, and perfect for the occasion.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert, Snack
Cuisine: American
Keyword: graham cracker toffee, graham cracker toffee bar
Servings: 20 pieces
Author: Tania

Ingredients

  • 15 to 18 honey graham cracker sheets (2 ½ x 5 inches each)
  • 1 cup (2 sticks) unsalted butter, roughly cut into cubes
  • 1 cup light brown sugar, packed
  • A pinch of salt
  • 2 cups semi-sweet chocolate chips (small chips)
  • 1/2 cup chopped almonds
  • Flaky sea salt for sprinkling (optional)

Instructions

  • Preheat oven to 350 degrees F. Line a large sheet pan with a Silpat baking mat or with parchment paper. Do not use aluminum foil or the caramel will stick.
  • Arrange the graham crackers in a single flat layer over the prepared sheet pan. If they are not on a flat layer, the toffee will pool in the center while baking.
  • In a medium saucepan over medium heat, add the butter, brown sugar, and a pinch of salt and melt everything TOGETHER (if you melt the butter first and then add the sugar, they will separate). Bring to a boil, and reduce heat to low. Simmer for 3-4 minutes, stirring constantly. While still hot, pour mixture all over the graham crackers evenly. Bake for 8-9 minutes until bubbly.
  • Remove from oven and immediately sprinkle the chocolate chips. Let them melt for a few minutes, and then spread with a spatula.
  • Sprinkle chopped almonds and sea salt. Let cool at room temperature and then place them in the fridge for 1 hour until hardened. After they have set and hardened, break them up into pieces. Enjoy!

Notes

  • Special equipment: large baking sheet, Silpat mat or parchment paper, spatula.
  • Use parchment paper or a Silpat mat: This will make it easy to remove the toffee bars. Don't use aluminum foil or the toffee will stick to it.
  • Arranging the graham cracker sheets: Arrange in a single flat layer to prevent the toffee from pooling around the center. If it pools in the center, simply re-spread it with a spatula.
  • Making the toffee: Add the butter and brown to a saucepan and melt them TOGETHER. If you melt the butter first and then add the sugar, they will separate.
  • Chocolate chips: Buy small chocolate chips so they melt faster.
  • Storage: Store in the refrigerator in an airtight container for up to 5 days.