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Graham Cracker Toffee is a simple, sweet holiday treat that is perfect for gift-giving! Crunchy graham crackers serve as the base for this sweet homemade cracker toffee, topped with semi-sweet chocolate, crunchy pretzels, and sea salt.
Graham Cracker Toffee is perfect for cookie trays! Add it alongside my Pinwheel Christmas Cookies and Peanut Butter Blossoms.
Why We Love This Recipe
- Sweet and Salty – Graham crackers offer a sweeter base than the traditional saltine crackers, but topping with flaky sea salt gives you that salty bite.
- Easy to Make Candy – Making candy from scratch can be tricky, but the caramel layer of this toffee is super easy – No candy thermometer needed!
- Perfect Holiday Gift – Make a couple of batches of toffee, then wrap it up in cellophane bags with some pretty ribbon and you’ve got a perfectly sweet gift for neighbors, friends, and teachers.
recipe walk-through
How to Make Graham Cracker Toffee
- Start by preheating your oven to 350 degrees. Grab a large rimmed baking sheet and line it with foil, then spray it with nonstick cooking spray. Set out your broken pretzels, chocolate chips and sea salt so they are ready to go. This recipe is super simple but it does move fast.
- Arrange the graham crackers on the baking sheet, side by side. Touching and slightly overlapping is ok; you don’t want any open space between the crackers so you may need to break them up to make them fit together better. Set aside, but nearby because as soon as the caramel is ready, you’re going to need that tray.
- Place a medium saucepan (about 3-quarts) on the stove over medium-high heat. Melt 2 sticks of butter then stir in a cup brown sugar. Stir, stir, and stir some more, until the brown sugar is completely dissolved and the mixture reaches a boil. Let it boil for 2 minutes, then pour over the graham crackers, using a silicone spatula to spread evenly over the top. Try not to shift the graham crackers around too much while doing this.
- Slide the pan into the oven and bake for about 6-7 minutes. The caramel should be nice and bubbly – it will harden as it cools.
- Remove the pan from the oven and immediately sprinkle chocolate chips over the top. As they sit over the hot caramel, the chips will begin to soften and melt, and after a few minutes you’ll be able to spread them over the toffee. Before the chocolate has time to harden you’ll sprinkle the crushed pretzels and sea salt over it, pressing the pretzels into the chocolate if needed. You can add other toppings at this point as well.
- Let the toffee sit for 2-3 hours before breaking it apart (make sure to remove the foil!). If you need to cool it faster, you can slide the pan into the fridge or freezer.
Customizations
We love this toffee exactly as it is, but there are a few options to customize the flavors.
- Add holiday candies, like M&Ms, Christmas sprinkles, or crushed candy canes for a Christmasy treat.
- Mix peanut butter chips in with the chocolate chips.
- Add slivered almonds, pecans, chopped peanuts, or toasted coconut with the pretzels.
- The original recipe uses Saltine crackers, so those will definitely work in place of the graham crackers. Just omit the added sea salt sprinkled on top.
Storage Tips
How to Store Toffee
Once the toffee is cooled and broken apart, store it in an airtight container at room temperature. Pick a cool, dry place, like the pantry. Do not store in the fridge – the crackers will become soft and soggy.
More Holiday Treats
- Christmas Cheesecake Cookies
- Oatmeal Raisin Cookies
- Gingerbread Muffins
- Eggnog Meltaways
- Chocolate Covered Pretzels
- Chocolate Cake Balls (Cake Pops)
Recipe
Salted Graham Cracker Pretzel Toffee
Graham Cracker Toffee is a simple treat that's perfect for gift giving! Graham crackers topped with buttery caramel, chocolate, pretzels and sea salt.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 3 hours 25 minutes
Ingredients
- 14-15 Graham Cracker sheets depending on the size of your cookie sheet
- 1 cup Butter
- 1 cup Brown sugar packed
- Pinch Kosher salt
- 1 cup Chocolate chips
- 1 cup Roughly chopped pretzels
- Flaky sea salt optional
Instructions
- Preheat oven to 350℉.
- Line an 11" x 15" baking sheet with aluminum foil. Spray lightly with cooking spray. Arrange graham crackers touching side by side in a single layer, breaking some of the graham crackers in pieces so that they fit if needed. Set aside.
- In a medium saucepan, melt the butter over medium-high heat. Stir in brown sugar until combined. Continue stirring, cooking until the mixture reaches a boil. Let the mixture boil for about 2 minutes,stirring occasionally, then remove from heat and pour over the graham crackers. Use a silicone spatula to spread the mixture gently and evenly over the graham crackers. Bake for 6-7 minutes, or until the butter mixture is nice and bubbly.
- Remove pan from the oven and immediately sprinkle chocolate chips evenly over the graham crackers. Let sit for a few minutes until the chocolate is melted, then use a spoon to spread the chocolate evenly over the crackers. Sprinkle a pinch of kosher salt, then pretzels, evenly on top of the melted chocolate.
- Let sit for about 2-3 hours, then break apart and serve. Store in an airtight container at room temperature.
Nutrition
Calories: 288.9kcalCarbohydrates: 55.21gProtein: 3.08gFat: 6.54gSaturated Fat: 2.98gCholesterol: 2.7mgSodium: 250.15mgPotassium: 74.83mgFiber: 1.39gSugar: 37.33gVitamin A: 40.32IUVitamin C: 0.11mgCalcium: 56.06mgIron: 1.6mg
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Having a hard time getting the chocolate chips to melt
You should be able to spread them as they soften.
You could also stick it in the oven for about a minute or so and it’ll speed up the melting process.