Graham Cracker Toffee — Damn Delicious

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Graham Cracker Toffee

So crisp, so buttery and just so darn addictive! A must for the holidays. And it’s SO MUCH EASIER to make than you think. Promise!

I can’t believe it.

We’ve made it to December.

My mantel is covered in lights, garland, and little white Christmas trees.

With Butters’ fur in every crevice.

Well, now I’m sitting on my couch inhaling this sheet pan of toffee.

While watching Love Actually.

There’s no way around it guys.

Graham Cracker Toffee

Yield: 12 servings

Prep Time: 2 hours 10 minutes

Cook Time: 25 minutes

Total Time: 2 hours 35 minutes

So crisp, so buttery and just so darn addictive! A must for the holidays. And it’s SO MUCH EASIER to make than you think. Promise!

Ingredients:

  • 1 (14.4-ounce) package graham crackers
  • 1 cup unsalted butter, cubed
  • 1 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips
  • 1/2 cup pecans, chopped

Directions:

  1. Line a baking sheet with parchment paper or a silicone baking mat.
  2. Spread graham crackers in an even layer onto the prepared baking sheet, covering the entire sheet.
  3. In a medium saucepan, combine butter, sugar vanilla and salt over medium heat. Cook, whisking constantly, until butter has melted and mixture is almond brown in color, about 10-15 minutes.
  4. Immediately spread the hot caramel mixture evenly over the graham crackers. Sprinkle with chocolate chips. After 1-2 minutes, spread the chocolate chips in an even layer until smooth. Sprinkle with pecans.
  5. Let cool completely, about 2 hours. Break into pieces.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

Frequently Asked Questions

My butter separated from the sugar! What did I do wrong?

Instead of blaming the recipe, please remember that many factors are at play here that may result in a failed outcome. Please read through the comments below for possible explanations as to why this happened to you. You can also check out this forum or this article for troubleshooting tips.

Shouldn’t I use a candy thermometer?

There really is no need for a candy thermometer here. The beauty of this recipe is its ease and simplicity. Once the sugar mixture has caramelized, you’re set! But please feel free to do what is most comfortable for you.

What is the best way to store this?

This can be kept for up to 2 weeks in an air-tight container away from heat.

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64 comments

These look so amazing!! It’s the perfect weather for these in Houston: chilly and drizzly.

Most of the recipes I have seen for this before require baking the caramel covered graham crackers in the oven for a few minutes, but your recipe does not. Why is that? Do you cook the caramel longer so it doesn’t need to bake in the oven? And does it change the texture of the graham crackers to be not as toffee-like if you don’t bake it?

I have made this both baked and unbaked, and honestly, I preferred it unbaked! Why add an additional step that’s not necessary? 🙂

Love this! Gotta try it this way. Much easier. Thank you

This season I made this 4 times and one time ‘forgot’ to bake it and it came out just as good, I didn’t really notice much of a difference.

November went by so fast, didn’t it? But this is the perfect sweet snack perfect for giving neighbors during the holidays! I love how you added the “frequently asked questions” thing below the recipe.

Is it possible to make ahead and freeze. Would like to do some early preparations for the holidays

Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

I’ve made this for years, but minus the graham crackers. Pour the caramel on a baking sheet, then chips and nuts. When cool break into irregular pieces.

I am trying your recipe with saltines for the salty vs. sweet combo. Love your Instagram and blog! (Say hi to Butters!)

The recipe I’ve made for years uses saltines. Enjoy!

I make this with MATZOH so it’s a little less sweet so you can eat even MORE of it!

I agree! Matzah is so good, and it stays crisp.

Graham Cracker Toffee looks great, can’t wait to try it. I also wanted to tell you how proud I am for you. Your blog or brand is really taking off. I see you every where . It must be so exciting. Happy Holidays.

why is’nt there a forward so I can send this recipe to my son to try.

There is an envelope button at the bottom that can be used to email recipes.

This looks addictive!

I’ve made something similar with brown sugar instead of white, using saltines for a base instead of graham crackers. Delicious blend of sweet & salty. This looks very tasty too. Decisions, decisions!!

That is our recipe as well, Lara. And we finish in the oven: 3 min on the stove, 5-6 min at 400F, then add chips, wait 1-2 min and smear. 15×10 pan, with double amounts; 2 cups butter and 2 cups brown sugar. 2 bags milk choc chips. 1 cup chopped pecans. No salt, since the crackers have salt. In our family, it’s referred to as Christmas Crack.

Steve could you PM me your recipe? Thank you

Looking at your picture I think you must be using a 10x15x1 pan, right?

If using a candy thermometer, what temperature should you get the mixture up to? I can’t wait to try this recipe. Toffee is my favorite.

Susan, here is a temperature chart that may help you out! 🙂

I make English toffee every Christmas and the best tip I can give is to use HIGH QUALITY butter. Do not use store brand or generic, with the exception of Costco’s Kirkland which is high quality. This will help greatly in avoiding separation issues due to “fat-moisture-milk solid” ratios of each butter.

I love love love these & haven’t made them in years — thx for the reminder! You can also sprinkle them with crushed candy cane instead of nuts for a more Christmasy feel.

The chocolate chips didn’t melt enough to spread so I put the pan in a 250 degree open for about 5 minutes. That did the trick. Mmmm

Love, love, love these! Thank you 🙂

Do I have to crush Graham Cracker first?

Sure looks great.
What size pan did u use?
Thanks
Sandra

I have always wanted to make these. I had no idea how easy they were! Now they’re on the Christmas candy list for sure!

The prep time says 2 hours and 10 minutes but I can’t figure out what that time is for. Am I missing something? These look yummy! I like the saltine idea too!

Please refer to step #5:

Let cool completely, about 2 hours. Break into pieces.

I’m Confused !
The 14.4 graham cracker box would fill “3 ” 9 x 13 pan
I had to double both the carmel & chips to make “1” 9 x 13 pan
On the “UP” side it tasted really good!
My e-mail should attest to my ability to bake.
Have a great day
Mike

You just make one layer of the graham crackers.

What size baking sheet or pan

What size of tin are you using, please

Won’t need the pan after all. Thanks anyway
My butter, sugar, etc. mixture separated!!
Very disappointed.

so did mine whydid that happen?

I just did this recipe and my butter started to separate as well (after about 10-12 mins of constant whisking), but I kept whisking (for a few more minutes, maybe 5 mins) and it all blended back together. I’m not a chemist, so I don’t know what exactly happened (I was thinking the milk solids were separating in the butter, a la ghee), but I’ve read that if the heat is too high it can lead to separation. Maybe taking it off the heat and whisking for a bit longer will help all the goodness re-connect??

Hope this helps!

Mine separated as well. From the Crafty Baking article (linked above) I found that turning them temp down, adding 1/4 tsp salt and hot water by the teaspoon (about 2-3, but depends on what’s going on in your mixture) worked!

I made this 4 times this Christmas season and once with combo peanut butter/chocolate chips which my husband said he liked better than just chocolate. I always used light brown sugar. Also I cooled it after the toffee was poured in then put the chips on after and put it in the oven for a few minutes till the chips were ‘glistening’ and then they were perfect to spread and then sprinkled Heath bar crumbles over the top, so good! One time out of the 4 my butter separated but additional stirring after taking it off the heat resolved it. This is my new holiday go to treat recipe!!

I must tell you it would be very fantastic idea to made graham cracker toffee you are using such a nice name to describe your brand. i must purchase one how can i get this and from where hahahah i am very excited to eat this.

I love this dish its very tasty and I love to share this . Thanks for introducing such a delicious recipes.

Aw, damn it… I’ve already been addicted to the saltine version more than once, I don’t know if I’ll be able to kick the habit again if I make these.

I’m doing it anyway. It’ll be worth it.

In Georgia we call this Bulldog Brittle and use 1/2 butter, 1/2 margarine. The combo does something spectacular and scrumptious. Never added the chocolate and can’t wait to try. Thanks for all the personal stories, heartwarming sometimes and hilarious others – as well as the great and unique recipes. Have made your spinach artichoke dip for several game days and my family and I eat it like crazy. Love it with crusty bread.

Oh, yes! Try making it with chocolate wafers & white chocolate . Or for a real Christmasy touch, replace the pecans with crushed candy cane. Or top with crushed pretzels or rock or Himalayan salt ( or use salt flakes). Or flavour the chocolate topping with mint or orange extract , coffee or chili peppers (yes!). Or use vanilla wafers, tea biscuits (which are usually less sweet) or thin shortbread. Or spend the whole of December trying every variation you can think of in order to find which you prefer — it could take all month & it’s a dirty job, but someone has to do it, right?

I have made this many times in the past and still make it often. I use saltines in place of graham crackers it gives a little sweet and salty taste. Try it for a nice variation.

Can you makes these ahead and use the next day?

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