Easy Graham Cracker Toffee

Christmas time is our most favorite time to bake!! I love all the sweets! We usually always make fudge, sugar cookies, peanut butter cookies and more!! Last year, I tried out this recipe from Pinterest from Maria Lichty and “my, oh my.” This stuff is soooo addicting and EASY!!

Growing up, one of my friends moms always made toffee at Christmas and it was delicious. While it’s not her recipe, it’s that good… so it’s made it into my favorites and a recipe we’ll make every holiday season!
This would be such an easy recipe to make several batches, put on a decorative plate and spruce up with some ribbon for a gift for coworkers, family members, or anyone else that enjoys sweet treats!!
So let’s begin…


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1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or aluminum foil. If you are using aluminum foil, spray lightly with nonstick cooking spray. Place graham crackers in a single layer, touching, on the large baking sheet. Set aside.

2. In a medium saucepan, melt butter and brown sugar together over medium-high heat. Bring butter and brown sugar mixture to a boil. Simmer for 4 minutes, stirring constantly. Pour mixture evenly over graham crackers. Bake for 8 minutes.


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3. Remove the pan from the oven and immediately sprinkle chocolate chips evenly over the top of the graham crackers. Let the chocolate chips sit for 2 minutes so they have a chance to melt. Spread melted chocolate with a knife or rubber spatula. Sprinkle almonds, pecans or sea salt on top if desired.


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4. Let the graham cracker toffee sit for about 2 hours or until the chocolate hardens. If you are in a hurry, you can refrigerate the toffee for an hour, or freeze for 30 minutes. When chocolate is set up, break the toffee into pieces and enjoy!


Servings: 20

Ingredients:

15 full Annie’s Honey Graham Cracker sheets
1 cup unsalted butter
1 cup packed light brown sugar
1 ½ cups chocolate chips
½ cup chopped almonds or pecans (if desired)
Sea Salt (if desired)

Instructions:

  1. Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat, parchment paper, or aluminum foil. If you are using aluminum foil, spray lightly with nonstick cooking spray. Place graham crackers in a single layer, touching, on the large baking sheet. Set aside.

  2. In a medium saucepan, melt butter and brown sugar together over medium-high heat. Bring butter and brown sugar mixture to a boil. Simmer for 4 minutes, stirring constantly. Pour mixture evenly over graham crackers. Bake for 8 minutes.

  3. Remove the pan from the oven and immediately sprinkle chocolate chips evenly over the top of the graham crackers. Let the chocolate chips sit for 2 minutes so they have a chance to melt. Spread melted chocolate with a knife or rubber spatula. Sprinkle almonds or pecans on top.

  4. Let the graham cracker toffee sit for about 2 hours or until the chocolate hardens. If you are in a hurry, you can refrigerate the toffee for an hour, or freeze for 30 minutes. When chocolate is set up, break the toffee into pieces and enjoy!

What’s your favorite sweet treat to bake during the holidays!? Please share in the comments below!

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