Halloween Toffee Bark


Toffee, graham crackers, and Halloween sprinkles make this Halloween Toffee Bark the most festive candy ever!

overhead shot of toffee bark with halloween sprinkles

There are only a handful of desserts that my husband will consider eating: peanut butter cookies, ice cream, carrot cake, and toffee. In fact, if you read this blog at all, you’ll know he rarely eats anything I make – even those favorites. People say to me all the time “your husband must love everything you bake!” Nope, he rarely ever eats it. And you’ll bet your bottom dollar I’ll tell you if he does.

{Partly because that means you know it’s good. Also? Because I love to tease him that he doesn’t love me enough to eat my desserts. Which I’m teasing about. You know, in case he’s actually reading. That’s another thing I like to tease him about.}

Anyway, a few weekends ago I had my book launch party (photos coming soon!) and one of the recipes I served was Chocolate Chip Cookie Toffee Bark. It’s a recipe from my book and it’s so freaking good. It’s so good that it lasted about 10 minutes at the party.

Here’s where Mel comes in. He doesn’t eat dessert, like, ever. His willpower is incredible. But he had told himself he’d have one piece of toffee at my book party. Just one piece. But by the time he got over there to get his one treat for the month…it was all gone.


So, the next day I made a new version, just for him. And I turned it into Halloween Toffee Bark because, well. Cute Halloween things are fun. 🙂

Halloween Toffee Bark

Toffee bark is my absolute favorite thing to make at Christmas. Since Halloween is the candy holiday, it makes sense that it needs it’s own version of toffee bark, right?


What makes this recipe different than actual toffee is the “bark” part. And what makes up the bark? Some sort of cracker base. I’ve made this with matzo crackers. In my book I use Chocolate Chip Cookies. For this bark I used graham crackers.

Those are another thing that Mel loves: graham crackers.

Graham Cracker Toffee Bark dressed up for Halloween!

The bark is super easy to make. You need a rimmed baking sheet (I use my jelly roll pan). You line that sheet with graham crackers.

Then you need to cook up the toffee mixture using brown sugar and butter – lots of both. You cook it almost to the hard ball stage. (Note: please use a candy thermometer for this. Don’t have one? Go get one – they’re not expensive and can save your life when you’re making toffee or doughnuts or a multitude of other things.)

Once you pour the candy mixture over the graham crackers, you bake it. Then you sprinkle it with chocolate and bake it some more. (Note: I tried this with white chocolate chips and it didn’t work. I’m still working on that recipe, so beware switching out the chocolate chips for white!)

That’s when the real fun happens – the decorating! You really can use any kind of decorations you want for this bark. Candy corn, sprinkles, M&Ms, you name it. You’re also not limited to Halloween. Think Christmas, Valentines Day, rainbow sprinkles…the possibilities are endless.

But I can guarantee you one thing: when you make this, it won’t last long.

This Halloween Toffee Bark is made with graham crackers and candy corn!

Just ask Mel. He knows that quite well!

Halloween Toffee Bark

This Toffee Bark is made with graham crackers and topped with everything Halloween: sprinkles, candy corn, and M&Ms. Make up a bowl to serve at a party!
Cook Time 18 minutes
Yield 8 cups
Serving Size


  • 12 Graham Crackers full sheets of 4 crackers each
  • 1 cup 2 sticks unsalted butter
  • 1 cup packed brown sugar
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 1 bag chocolate chips about 11-11.5 ounces, semi-sweet or milk
  • Halloween sprinkles M&Ms, Candy Corn, etc (about 1 cup total)


  • Preheat oven to 350ºF. Line a 10x15” pan (jelly roll or cookie sheet with sides) with foil and spray well with cooking spray. Lay the graham crackers in a single layer in the pan, breaking a few to fill in the edges and gaps as much as possible.
  • Melt butter in a saucepan over medium heat. Turn to medium-low and add brown sugar and water. Bring to a boil, stirring occasionally. Once it boils, place the candy thermometer in the pan and do not stir. Let the mixture cook until it reaches 255ºF on a candy thermometer, about 5-7 minutes. Remove from the heat and stir in vanilla extract. Immediately pour over cookies and spread carefully to cover all the crackers. Bake for 5 minutes.
  • Remove the pan from the oven and sprinkle with the chocolate chips. Bake an additional 2 minutes. Remove the pan from the oven and, using an offset spatula, carefully spread the chocolate chips evenly over the toffee (they will have melted in the oven but still held their shape). Sprinkle your Halloween sprinkles and/or candies over the chocolate. Let cool to room temperature, then chill to set. Break into pieces and serve.

Nutritional information not guaranteed to be accurate

Magic Bar Bark

Halloween Fudge

Sugar Cookie Bark

Sweets from friends:
Peanut Butter Candy Corn Pretzel Bark by Something Swanky
Salted Chocolate Cookie Bark by Wine & Glue
Buckeye Bark by Chocolate, Chocolate, & More

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79 CommentsLeave a comment or review

  1. Dorothy, you weren’t kidding about the white chocolate not working! I didn’t read that until I was getting ready to make it, so I figured I would give it a try anyways. Definitely doesn’t work! I kept it in the oven longer, hoping that would help it spread, but no luck. I finally gave up and decided it was just going to have to be sprinkled instead, lol. Have you tried using white candy melts instead?

    1. I think next time I’m going to try melting the white chocolate separate and then just pouring it on when the toffee is done. I haven’t tried the melts – let me know if they work!

      1. I’ve been making variations of this for the past few years, adding different extracts and toppings – white chocolate is finicky! the secret, I found, is to let the toffee cool enough to stop bubbling and letting off steam before sprinkling the chips, otherwise the moisture makes the chocolate seize. good luck!

      2. Good to know, thank you! I totally hate melting white chocolate. It’s so frustrating!

  2. I had a question about cooking the toffee cause I want to make sure I don’t mess this up when I do it. Do I cook it 5-7 minutes (or until it reaches 255F) or do I cook it at 255 for 5-7 minutes. I was a little unclear on that part. Thanks. 

    1. You cook it, boiling on the stove with a candy thermometer, until it reaches 255 degrees. This will take about 5-7 minutes. 🙂

  3. I’m with Mel- I LOVE graham crackers! I know that’s weird, and probably makes me sound like a Kindergartener, but I just love them. Dessert island- two foods for life- graham crackers are there. Along with chocolate covered pretzels. 😉 haha Love this Halloween version. The sprinkles are too cute!

  4. Love this toffee bark! It’s so pretty and festive – perfect for Halloween!  And those adorable little bone sprinkles? The CUTEST!  So sweet of you to make this batch just for Mel too:) Pinning!

  5. Love the little bone sprinkles, makes the bark so festive! BTW – my hubby also does not eat most of the sweets I make (however he is a sugar addict – go figure!), thank goodness for family, friends and co-workers!!! 🙂

  6. This looks so festive and colorful for Halloween. It would be great to have at a halloween party or any gathering.

  7. Sooo glad that my husband eats the stuff I cook for the blog – along with the neighbors, and anyone who happens by.  I’m always looking for ways to get it out of the house!  This looks just perfect a fall party 🙂