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Peanut Butter Chocolate Toffee Crack Bark

Peanut Butter Chocolate Toffee Crack Bark

Peanut Butter Chocolate Toffee Crack Bark has a graham cracker base, an easy toffee on top, plus chocolate chips and peanut butter. Such a good recipe!
Servings 18 servings
Calories 295kcal
Author Dorothy Kern


  • 8-10 Chocolate Graham Crackers see note
  • 1 cup unsalted butter
  • 1 cup packed brown sugar
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 cups about 12 ounces chocolate chips
  • 1/3 cup peanut butter


  • Preheat oven to 350°F. Line a 10x15-inch jelly roll pan (or a cookie sheet with 1” sides) with foil and spray with nonstick cooking spray.
  • Place graham crackers in an even layer on the prepared pan, breaking some to make them all fit. Set aside.
  • Place butter in a medium saucepan and melt over low heat. Add brown sugar and water and stir to combine. Place a candy thermometer in the pan and then cook over medium-low heat, not stirring, until the mixture reaches 255°F. If you don’t have a candy thermometer you can also check it often with an instant read thermometer.
  • Once it reaches 255°F, immediately remove the pan from the heat and stir in vanilla and salt. Pour and spread evenly over the graham crackers. Bake for 5 minutes.
  • Remove the toffee from the oven and sprinkle evenly with chocolate chips. Bake an additional 2 minutes.
  • Place peanut butter in a microwave safe bowl and heat for 15-20 seconds, or until it’s pourable. When the toffee comes out of the oven, the chocolate chips will be melted and spreadable. Spread the chocolate even with a knife and then drizzle the peanut butter over the top and swirl with the knife or the back of a wooden spoon. Chill to harden, then break into pieces.
  • Store in an airtight container for up to one week.


Serving: 1/18th | Calories: 295kcal | Carbohydrates: 32g | Protein: 2g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 27mg | Sodium: 126mg | Fiber: 2g | Sugar: 25g