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stack of easy graham cracker candy on a plate

Graham Cracker Toffee

Graham cracker toffee is the easiest candy you'll ever make. No candy thermometer, just a few minutes of prep, five minutes in the oven, and your candy is done!

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Setting time 2 hours
Total Time 15 minutes
Servings 40
Author Kelsie

Ingredients

  • 12 to 14 graham crackers
  • 1 cup packed light brown sugar
  • 1 cup unsalted butter
  • 1/4 teaspoon salt
  • 1 1/2 cups chopped milk dark or semi-sweet chocolate*
  • 1/2 cup chopped toasted almonds

Instructions

  1. Preheat the oven to 400 degrees. Spray a 15- by 10-inch (or so) jelly roll pan** with cooking spray and line the bottom with parchment paper.
  2. Arrange the graham crackers in a single layer on top of the parchment and set pan aside; you’ll need to break a few of them in half or quarters to fit them all.
  3. Combine the brown sugar, butter, and salt in a small saucepan set over medium heat.
  4. Allow the butter to melt, stirring occasionally. Bring the mixture to a boil and boil for 3 minutes WITHOUT STIRRING.
  5. Pour over the crackers and bake 5 to 10 minutes; the butter-sugar mixture should be bubbling all over.
  6. Remove from the oven and immediately sprinkle the chocolate over the candy. Let the chocolate sit for 2 or 3 minutes, then use a spatula to spread the chocolate into an even layer.

  7. If the chocolate won’t melt after sitting on the hot toffee for a couple minutes, you can return it to the oven for a minute or so.

  8. Once the chocolate is spread out, sprinkle with the almonds.
  9. Set aside to allow the chocolate to set. (Depending on the kind of chocolate you used, you might need to refrigerate the toffee to set the chocolate completely. Just cool the toffee to room temperature before putting it in the fridge.)
  10. Break into pieces and serve.
  11. Uneaten candy can be stored in an airtight container at room temperature for up to 4 days, in the fridge for about a week, or in the freezer for up to 2 months. (Be sure it’s tightly wrapped in the freezer.)

Recipe Video

Recipe Notes

  • *Chocolate chips are fine but they don’t melt as easily as regular chocolate bars! (Hershey bars are great for melting if you like milk chocolate.)
  • **It doesn’t have to be exactly 15- by 10-inch; somewhere around there is fine. The cooking and baking times will remain the same.
  • If you don’t have a jelly roll pan you can use two 9-inch square baking pans OR one 9-inch and one 8-inch square pan OR one 9-inch and one 11- by 7-inch pan. You may need to adjust the number of crackers you use; just use enough to cover the bottoms of the pans in a single layer.
  • You can use salted butter; just omit the salt in the recipe
  • If you don’t like nuts feel free to leave them off; you can also substitute any nut you like for the almonds. Pecans are a good choice.