Crispy graham cracker base with buttery caramel, toasted coconut and pecans, and melted chocolate make this Caramel Coconut Cracker Toffee the best treat! Crunchy easy, and irresistible.

After years of recipe testing, I took my favorite cracker toffee recipe and gave it an upgrade. If you love Samoa cookies, this toffee treat is for you.

A bowl of pretzel bark topped with caramel, coconut, pecans, and melted chocolate on a wooden board.

This recipe for cracker toffee was originally published in May 2016. I updated the images and recipe notes in November 2025.

Aimee’s Recipe Notes

Taste & Texture- Buttery graham cracker toffee recipe topped with coconut and chocolate. Crunchy, chewy, so easy.

Cooking Method- Boil butter and sugar to make a quick and easy caramel topping. Pour over tray of crackers and bake until crispy.

Ease to Make- Only 6 ingredients, this toffee is non-fussy!

Top Tip- Use fresh crackers so your toffee stays crisp.

Storage- Keep cracker toffee in an airtight container at room temperature for up to one week.

Just 6 Ingredients

Bowls of chocolate chips, coconut, sugar, pecans, and sticks of butter with graham crackers on a white surface—perfect for making caramel coconut cracker toffee.

Scroll down to the recipe card to get the full list of ingredients with measurements. Unlike my classic saltine cracker toffee recipe, today’s recipe uses grahams.

Graham Crackers – Please make sure they are fresh. Stale graham crackers won’t result in the same texture!
Unsalted Butter – I always use unsalted butter for my baking, but salted will work just fine in this recipe too.
Granulated Sugar – Sugar gets boiled with the butter to pour over the crackers.
Pecans – No need to toast the pecans, since we’ll be putting them on top and baking them with the cracker toffee. Substitute walnuts if you prefer.
Coconut – Use sweetened shredded coconut that you can find in a bag in the baking aisle of the grocery store.
Chocolate Chips – Use a good quality brand, such as Ghiradelli. You want your toffee to TASTE good. I use semi-sweet, but you could substitute dark chocolate or milk chocolate if you prefer.

How to Make Toffee

Two baking sheets: one with sliced golden bars of caramel coconut cracker toffee, the other topped with shredded coconut and chopped pecans.

Make the cracker layer. Lay graham crackers on a baking sheet. Melt the butter and sugar in a small pan until it begins to boil. Once it boils, pour it over the graham crackers on the pan.

Add toppings. Sprinkle the pecans and shredded coconut generously over the crackers.

Using a large spatula, scoop big pieces onto a piece of parchment paper. It’s okay if they aren’t uniform pieces, you’re going to break them up into smaller sizes.

Add chocolate. Melt the chocolate according to package directions and spread over toffee (the toffee can still be warm). Allow toffee to cool and harden and chocolate to set (about 30 minutes). ENJOY!

Caramel coconut cracker toffee bark topped with chopped nuts and swirls of melted chocolate on a white surface.

Tips and Tricks

Line your baking sheet with parchment paper. Doing so makes the toffee easier to remove from the pan and makes clean up a breeze!
Be sure to bring your butter and sugar mixture to a FULL rolling boil before removing from the heat and pouring over the graham crackers. No candy thermometer needed.
Allow crackers to cool completely before breaking into pieces so they harden up all the way.

More Coconut Recipes

Love chocolate and coconut? My Coconut Macaroons are chewy and amazing.
Give my easy Coconut truffles a try next!
The star of the show for this Watergate cake is the coconut in the cake and in the frosting!
Chewy Coconut Cookies are a hit, and I’ve loaded mine with white chocolate chips.

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A bowl filled with caramel coconut cracker toffee, nut, and chocolate-topped dessert bars arranged in a stack.

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