Outrageously addicting, these Graham Cracker Toffee Bars are super easy to make and always a crowd-pleaser! Crispy crackers are topped with a buttery brown sugar mixture and layered with melted chocolate and chopped pecans. They’re perfect for the holidays and beyond.
If you’re looking for a sweet treat that everyone will gobble up, these Graham Cracker Toffee Bars are sure to be a hit. Also known as crack candy, once you taste it, you’ll understand why. Graham crackers are smothered with rich brown sugar and buttery toffee sauce and topped with loads of melted chocolate. Swoon!
But don’t stop there! Finish off these homemade candy bars with a smattering of chopped pecans. Once cooled and set, break or cut this chocolaty, nutty, and crunchy candy into bars. If you love pecans, check out my Pecan Pie Bars, too!
Graham Cracker Toffee Bars are perfect for the Christmas holidays and beyond. Put a plate out on your dessert table or stack a few bars in cellophane bags with festive ribbons and gift it to your friends and co-workers. They’ll love it!
Why You’ll Love This Recipe
- Only 5 ingredients needed
- No special cooking or baking skills required
- Super easy to make with minimal oven time
- Easy to customize for different flavors
Graham Crackers – I like to use honey graham crackers.
Butter – Use salted or unsalted. It will be melted with brown sugar to create the caramel sauce.
Brown Sugar – I like to use dark, but light brown sugar will work, too.
Semi-Sweet Chocolate Chips – Use your favorite brand.
Pecans – Chopped.
How To Make Graham Cracker Toffee Bars:
Note: This is a summary of the recipe steps. For complete instructions, see the recipe card down below.
Step 1: Preheat the oven to 350 degrees F and prepare a sheet pan with non-stick foil.
Step 2: Place the graham crackers in a square on top of the foil. Make sure they are touching.
Step 3: In a saucepan, over medium heat, bring the butter and brown sugar to a boil and reduce to a simmer, stirring frequently to prevent it from scorching. Simmer and stir until the sauce thickens.
Step 4: Carefully pour the hot toffee sauce over the graham crackers, covering them completely. Spread evenly with a spatula, if needed.
Step 5: Bake for approximately 6 minutes, or until the top is lightly browned and bubbly.
Step 6: Sprinkle chocolate chips over the bubby mixture and bake again for 2 minutes.
Step 7: Remove from the oven and, using a spatula, spread the chocolate in an even layer over the top.
Step 8: Sprinkle with pecans. Lightly press the pecans down into the chocolate.
Step 9: Cool completely, then break or cut into squares.
- Make sure your tin foil is adequately oiled. You can either use non-stick or spray regular foil with cooking spray. You don’t want the bars to stick to the foil when you go to cut or break them. You can also use parchment paper or a Silpat liner instead of foil.
- Stay near the stove when melting the butter and brown sugar together. You’ll need to keep stirring the mixture to make sure it doesn’t burn, especially when it’s simmering and thickening.
Is A Candy Thermometer Needed?
No. All you need to do is to let the simmering butter and brown sugar mixture thicken. It may take up to 5 minutes on the stove, after it has come to a boil and then reduced to a simmer, to achieve thickness. Once it’s poured over the graham crackers and baked in the oven, it will continue to thicken and take on a more toffee-like consistency.
I love that I can change this recipe and get a slightly different flavor by swapping out just a few ingredients. Here are some ideas.
Crackers: Use any flavor of graham crackers from plain to honey, to chocolate. You can also use saltine crackers or Ritz crackers.
Chocolate: Use milk chocolate, semi-sweet, or dark chocolate. You can try white chocolate chips or even peanut butter chips for a completely different flavor.
Nuts: Swap out the chopped pecans for walnuts, almonds, or pistachios. It’s wonderful to leave them out altogether, too!
Other Toppings: M&Ms, crushed peppermint candy, chopped peanut butter cups, toffee bits, sprinkles or flaky sea salt can elevate these bars to even more deliciousness.
Store the bars in an airtight container on the countertop for up to 7 days, or in the fridge for up to 2 weeks. I don’t recommend freezing.
More Dessert Bar Recipes:
No-Bake Rocky Road Avalanche Bars
Graham Cracker Toffee Bars
Outrageously addicting, these Graham Cracker Toffee Bars are super easy to make and always a crowd-pleaser! Crispy crackers are topped with a buttery brown sugar mixture and layered with melted chocolate and chopped pecans. They're perfect for the holidays and beyond.
- 12 Graham Crackers, broken in half (24 squares in total)
- 1 stick of butter
- 3/4 cup of brown sugar
- 6 ounces Semi Sweet Chocolate Chips
- 1 cup chopped pecans
- Gather all of the ingredients.
- Heat your oven to 350 degrees.
- Get a 12x18 sheet pan and line it with foil and spray with non-stick spray.
- Arrange graham crackers in a square. (make sure they are touching)
- In a saucepan, bring butter and brown sugar to a boil, on medium heat.
- Cook for 2 minutes while stirring frequently. You want everything to be melted and bubbly.
- Immediately pour over graham crackers. Spread all over the top of graham crackers to evenly cover them.
- Bake in the oven for about 6 minutes, or until the top is nice and lightly brown and bubbly.
- Sprinkle chocolate chips all over the crackers, then bake again for 2 minutes.
- Take out of the oven and spread the chocolate chips over the crackers.
- Sprinkle with pecans. Lightly press the pecans down into the chocolate.
- Cool completely, then break into squares!
Tips and Tricks •
Instead of pecans, use pretzels or peanuts.
Add extra chocolate chips if you like it a little more on the chocolate side.
You can use dark chocolate instead of milk chocolate!
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Amount Per Serving Calories 306Total Fat 20gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 11gCholesterol 20mgSodium 134mgCarbohydrates 33gFiber 2gSugar 23gProtein 3g