Graham Cracker Toffee Bars
Buttery toffee blankets crisp graham crackers and melts under a layer of chocolate and crunchy nuts. An easy crowd-pleaser that slices into tidy bars.
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Servings:
Ingredients
Main Ingredients
- 7 oz graham crackers, broken into sheets
- 14 tbsp unsalted butter
- 0.9 cup packed light brown sugar
- 1.25 tsp vanilla extract
- 0.5 tsp kosher salt
- 1.75 cup semisweet chocolate chips
- 0.9 cup chopped pecans
- 0.25 tsp flaky sea salt optional
Instructions
Preparation Steps
- Heat oven to 350°F. Line a 9×13-inch pan with foil and lightly grease.
- Arrange graham cracker sheets in a single tight layer to fully cover the pan.
- Melt butter and brown sugar in a saucepan over medium heat, stirring until smooth.
- Bring the mixture to a steady simmer and cook, stirring, for about 3 minutes until glossy and thickened.
- Remove from heat. Stir in vanilla and kosher salt, then immediately pour toffee over the crackers. Spread evenly.
- Bake until bubbling over the entire surface, 8–10 minutes.
- Scatter chocolate chips over the hot toffee. Let sit 2 minutes, then spread into a smooth layer.
- Sprinkle pecans over the chocolate and finish with flaky sea salt, if using. Press gently to adhere.
- Cool to room temperature. Chill 20–30 minutes to set, then lift out and cut into bars.
Notes
Variation: Swap pecans for almonds or crushed pretzels for a salty crunch. For a mocha twist, dust the melted chocolate with a pinch of espresso powder before it sets. Storage: Keep bars in an airtight container at room temperature for 3 days or refrigerate up to 1 week.
This recipe is an original creation inspired by classic Graham Cracker Toffee Bars flavors. All ingredient ratios and instructions are independently developed.