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Graham Cracker Toffee Recipe

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4.2 from 70 reviews

  • Author: Ava
  • Total Time: 30 minutes
  • Yield: 20 servings

Description

This Graham Cracker Toffee recipe combines the classic crunch of honey graham crackers with rich, buttery toffee caramel, a luscious layer of melted semi-sweet chocolate, and a delightful crunch from chopped almonds, all finished with flaky sea salt for a perfect balance of sweet and salty flavors. Easy to prepare and perfect for sharing, it’s a crowd-pleasing treat that’s great for holidays, parties, or anytime you need a sweet indulgence.

Ingredients

Base

  • 16 to 19 honey graham cracker sheets (each 2 ½ x 5 inches)

Toffee Caramel

  • 1 cup unsalted butter, cut into cubes
  • 1 cup light brown sugar, packed
  • Pinch of salt

Topping

  • 2 cups semi-sweet chocolate chips
  • ½ cup chopped almonds
  • Flaky sea salt, to taste

Instructions

  1. Prep pan: Preheat the oven to 350°F. Line a large sheet pan with a Silpat mat or parchment paper to prevent sticking; avoid using aluminum foil as caramel tends to adhere to it.
  2. Arrange crackers: Lay the honey graham cracker sheets in a single, flat layer on the prepared sheet pan, ensuring they do not overlap or tilt to prevent the toffee from pooling during baking. Set aside.
  3. Make the toffee caramel: In a medium saucepan over medium heat, combine the cubed butter, packed brown sugar, and a pinch of salt. Stir continuously as the mixture melts together. Bring to a low simmer and continue to simmer for 3 to 4 minutes, stirring constantly until bubbling and thickened. Beware of melting butter first alone as it can cause separation; melting together from the start is recommended.
  4. Add caramel: Pour the hot caramel evenly over the graham cracker layer and spread it into a thin, uniform layer using a rubber or offset spatula. Bake in the preheated oven for about 8 to 10 minutes until the caramel is bubbling.
  5. Melt chocolate: Remove the pan from the oven and immediately sprinkle the semi-sweet chocolate chips evenly over the bubbling caramel. Let them sit undisturbed for 2 to 3 minutes to melt, then use an offset spatula to spread the chocolate into a smooth, single layer. If the chocolate doesn’t melt easily, return the pan to the oven for a few minutes more.
  6. Add toppings: Evenly sprinkle the chopped almonds over the melted chocolate and gently press them in so they adhere well. Finish by sprinkling flaky sea salt across the top for an added burst of flavor.
  7. Refrigerate to set: Allow the toffee to cool completely at room temperature, then refrigerate for 1 to 2 hours for the chocolate to fully set. Alternatively, you can freeze it for about 30 minutes. Once set, break into pieces and enjoy your delicious homemade graham cracker toffee!

Notes

  • Use a Silpat or parchment paper to avoid sticking; avoid aluminum foil.
  • Ensure graham crackers are in a single layer and flat to prevent pooling of caramel.
  • Stir caramel constantly to avoid burning and ensure even thickening.
  • If chocolate chips don’t melt easily, use the residual oven heat to soften before spreading.
  • Flaky sea salt enhances the sweet and salty contrast; adjust amount to taste.
  • Store leftovers in an airtight container at room temperature or refrigerated.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/graham-cracker-toffee-recipe/