Graham Cracker Toffee
Graham Cracker Toffee is an easy five-ingredient treat with buttery brown sugar toffee baked over honey graham crackers, then topped with melted chocolate and chopped pecans. No candy thermometer needed!
Servings: 12 servings
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Equipment
- Measuring cups
- 10 x 15-inch baking pan
- Aluminum foil
- Nonstick spray
- Medium heavy-bottomed pot
- Offset spatula
Ingredients
- 12 full-size honey graham crackers
- 1 cup salted butter
- 1 cup dark brown sugar
- 2 cups semi-sweet chocolate chips
- 1 cup chopped pecans
Instructions
- Preheat the oven to 400°F. Line a 10 x 15-inch baking pan with aluminum foil and spray it with nonstick spray.
- Arrange the graham crackers in the prepared pan in an even layer. If there are gaps, break the crackers to fit.
- Add the butter and brown sugar to a medium, heavy-bottomed pot over medium heat. Bring the mixture to a boil, stirring continuously. Once it boils, reduce the heat to a simmer and cook for 3 minutes. Pour the mixture over the crackers.
- Bake for 6 minutes. Sprinkle the chocolate chips over the crackers. Bake for an additional 1 minute.
- Using an offset spatula, spread the melted chocolate chips over the crackers, then sprinkle with the chopped pecans.
- Place the toffee in the refrigerator and allow it to cool completely, about 1 hour.
- Break the toffee into pieces and serve.
Notes
Substitutions: Use any flavor of graham cracker, or gluten-free graham crackers. If using unsalted butter, add 1/4 teaspoon salt. Light brown sugar can replace dark. Swap the chocolate for white chocolate or butterscotch chips, and the pecans for walnuts, almonds, or pistachios.
Storage: Store in an airtight container or zip-top bag in a cool, dark place for up to 1 week.