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Graham Cracker Toffee Bark is an easy toffee recipe that can be made so many ways! This Christmas crack recipe is loved by all and can be made several different ways and today I’m showing you THREE versions you’re sure to love.
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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!
Graham Cracker Toffee is such a great recipe! Everyone will love this on your holiday platters. The best part about this Christmas Crack recipe is that it can be made in so many ways with so many different toppings.
- 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! You can decorate with chopped pecans, M&Ms, Almonds, toffee bits – anything!
How do you make toffee bark?
- Layer graham crackers on a large baking sheet. I like to cover the cookie sheet with aluminum foil or parchment paper.
- Melt the butter over medium heat in a large saucepan, then add the packed brown sugar.
- Cook the butter and sugar over medium heat until it reaches 255° on a candy thermometer.
- Pour the mixture over the graham crackers. Bake for 5 minutes.
- Add chocolate chips and bake again for 2 minutes to melt the chocolate.
- Spread the chocolate and add toppings (see below).
Tip From Dorothy
- 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.
- This does NOT work with white chocolate chips. Those need to be melted separately if you want to top this with white chocolate.
Just layer the graham crackers (or any cracker will work: soda crackers, Ritz, etc) on a baking sheet, pour the toffee over it and bake it – then top with melted chocolate.
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.
Graham Cracker Toffee Bark
- 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
- 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
- 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.
Last Updated on November 29, 2023