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overhead shot of toffee bark with halloween sprinkles
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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
Servings 8 cups
Author Dorothy Kern

Ingredients

  • 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)

Instructions

  • 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.