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We make Graham Cracker Toffee Bark every holiday season because it’s so good. This Christmas crack recipe with graham crackers is loved by all and can be made several different ways and today I’m showing you THREE versions you’re sure to love.
What is Graham Cracker Toffee?
About 10 years ago I made Christmas Crack for the first time. It was this peanut butter toffee bark and I instantly fell in LOVE. A layer of toffee over crackers with chocolate and peanut butter? If that’s not right I don’t want to know what is!
Since then, I’ve made so much toffee bark. I make it every single year, and every time I do it different. The original toffee bark uses matzo crackers, but I’ve made it with saltines, ritz crackers, and even chocolate chip cookies in my first cookbook! But really, Graham Cracker Toffee is my absolute favorite!
Ingredient in Christmas Crack with Graham Crackers
- Graham Cracker Sheets: This is the base of the toffee. You can substitute digestive biscuits if you’re not in the US.
- Unsalted Butter: I always start with unsalted butter but you can use salted if you prefer.
- Packed Brown Sugar: A lot of people make graham cracker toffee with white sugar but I prefer the flavor of light brown sugar.
- Chocolate Chips: You can use milk or semi sweet chocolate chips. I don’t recommend white chocolate (check out my Churro Toffee for how to use white chocolate chips).
- Toppings: So many options! Top with sliced almonds or pecans, M&Ms or colorful sprinkles. You can even use toffee bits, chopped candy, or peanut butter.
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Dorothy’s Testing Notes
- You for sure should use a candy thermometer when making any sort of toffee. You can get a simple candy thermometer on amazon. You want to cook the butter and sugar mixture to 255°F for this recipe. Once it reaches that stage, you pour it over the crackers in the pan and then bake it to set.
- If you’re using chocolate chips, it’s easy to melt the chocolate: simply sprinkle them over the cooked toffee bark and then bake again for 2 minutes. The chocolate chips will melt (but keep their shape) and allow you to spread them into a layer all over the toffee.
- That method does not work with white chocolate chips. Those need to be melted separately if you want to top this with white chocolate.
Graham Cracker Toffee Bark
Video
Ingredients
- 9-12 graham cracker sheets
- 1 cup (226g) unsalted butter
- 1 cup (200g) packed brown sugar
- 1 tablespoon (15ml) water
- 1 teaspoon vanilla extract
- 12 ounces (340g) chocolate chips, about 2 cups
- 1 cup toffee bits, chopped nuts, M&Ms, etc, your choice
Instructions
- Preheat oven to 350°F. Line a rimmed baking sheet (approximately 11×16 or something similar) with foil and spray with nonstick cooking spray.
- Place graham crackers in a single layer on the cookie sheet, breaking as needed for them to fit. Set aside.
- Place butter in a medium saucepan and place over medium-low heat. Melt, then add the sugar and water. Stir to combine. Place a candy thermometer in the mixture and bring to a boil. Cook over medium-low heat until the mixture reaches 255°F. Do not stir. The mixture will turn golden brown.
- Once it reaches 255°F, remove from the heat and stir in the vanilla. Pour over the crackers in prepared pan and spread to coat evenly. Bake for 5 minutes.
- After 5 minutes, sprinkle the chocolate chips evenly over the hot pan. Place back in the oven for 2 minutes, or until the chocolate chips are melted (but they’ll still be holding their shape).
- Remove pan from the oven. Spread chocolate to coat evenly. Top with desired toppings. Chill to set, at least 1 hour. Break apart and serve or store in an airtight container for up to 2 weeks
Notes
- You can use any toppings you like for this bark. In the photos, I used toffee bits, sliced almonds, and mini holiday M&Ms. You can also use chopped peanut butter cups, chopped pecans or nuts of any kind, candy cane pieces, chopped cookies/Oreos, or anything you like.
- To use peanut butter, melt 1/4 cup peanut butter in the microwave (heat about 20 seconds). Pour it over the chocolate once you’ve spread it and then swirl.
- Get a candy thermometer here.
- White chocolate chips will NOT work with this method. To top with white chocolate, melt it separately in the microwave and spread it over the top of the cooked toffee.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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How do you make Graham Cracker Christmas Crack?
- Prep your pan and lay out your grahams first because toffee moves fast and you don’t want to leave it alone.
- Sliced butter melts faster so you can add the brown sugar quicker.
- It will take awhile to boil and reach the right temperature but don’t walk away.
- Always add vanilla after it’s done – it will bubble up a bit when the extract is added.
- Once the toffee is poured, baking it in the oven sets it so it’s not chewy.
- Chocolate and toppings go last.
FAQs
No you don’t need to refrigerate it but if you do it will last up to 2 weeks.
Yes you can freeze them! Just do so in an airtight container.
I use almond extract in mine and to melt the chocolate I pour the chips on top of toffee and let sit for 1 min then spread no baking required
I love making this recipe for holiday gifts I give to friends. My variation uses dried cranberries, chopped pecans and mini chocolate chips.
I lovelovelove graham cracker toffee bark!! These variations are great!
Wish I had some now.
Looks like a great recipe. I just wish we didn’t use the term “crack” so lightly. The damage done to so many from the real crack just causes this term to grate.
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