Graham Cracker Toffee

Nobody will guess that this sweet toffee starts with graham crackers. Brickle Bars are the next best thing to homemade candy! Topped with pecans and melted chocolate, these are delicious!

If you have extra graham crackers, give this delicious Chocolate Eclair Cake a try soon! Or if you’re craving chocolate, this Boston Cream Donut recipe is decadent and EASY.

Graham cracker toffee stacked on parchment paper.

Why this Toffee Recipe is Best

You’ll love the buttery flavor, and surprisingly people will beg for this recipe, thinking you slaved over the stove making toffee.

Be sure to add it to your last minute Christmas candy list!

  • Tastes like toffee (without the stick to your dental work texture, ha)!
  • Only five ingredients!
  • Ready in minutes!

If you love toffee, then you need to try today’s easy candy recipe! Our family has been making this recipe for over 25 years!

Ingredient Notes

Only five ingredients to make graham cracker toffee.
  • Butter- we always use unsalted, but salted will work just fine in this recipe too!
  • Graham crackers- make sure they are fresh. Stale graham crackers won’t result in the same texture!
  • Chocolate chips- Use a good quality brand. You want your toffee to TASTE good.
  • Sugar- you’ll need granulated sugar for todays recipe!
  • Pecans- no need to toast the pecans, since we’ll be putting them on top and baking.

Step by Step Instructions

Step by step photos showing how to make graham cracker toffee.

Prep the Crackers. Line your sheet pan with parchment paper or foil. Break your graham crackers into fourths, along their natural perforated marks. Line your sheet pan with crackers.

PRO TIP: Don’t separate your crackers. Just lay them down. Once the toffee has cooled, crack into pieces.

Make the sugar mixture. In a small saucepan, bring your butter and sugar to a full rolling boil. Pour over crackers. Sprinkle with chopped pecans.

Bake. Bake in a 350 degree oven for about 12-15 minutes. Remove from oven and immediately use a small spatula to transfer hot toffee to a piece of parchment paper on the counter.

Garnish. Melt chocolate according to package, spread over toffee. Allow to set and cool (about 15 minutes).

Graham cracker toffee bars on counter, with some in a bowl.

More Toffee Recipes

Recipe FAQs

Can graham cracker toffee be made ahead of time?

Yes! This graham cracker toffee will stay fresh in an airtight container at room temperature for up to one week.

What can I use for toffee instead of graham crackers?

If you’re in the UK, you can substitute digestive biscuits for graham crackers. Otherwise saltines or club crackers work great too.

Can you free cracker toffee?

Personally I don’t like the texture of the toffee after freezing. It loses some of it’s “snap.”

Brickle bar toffee with chocolate.

More Homemade Dessert recipes

Yield: 40

Graham Cracker Toffee

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes

Nobody will guess that this sweet toffee starts with graham crackers. Brickle Bars are the next best thing to homemade candy! Topped with pecans and melted chocolate, these are delicious!


  • 12 full size graham cracker, broken into fourths
  • 1 cup unsalted butter
  • ½ cup granulated sugar
  • 1 cup chopped pecans
  • 1 cup semi-sweet morsels, melted


  1. Break grahams into fourths. Line 15x10x1inch pan with crackers. Pan melt butter and sugar. Bring to a boil over medium high heat, remove immediately and pour over crackers. Sprinkle with nuts.
  2. Bake in a 350 degree oven for 12-15 minutes. Remove from oven and transfer to parchment paper. The best way to do this is using two butter knives, or a small spatula. Scoop each graham cracker individually and transfer to parchment.
  3. Repeat until all grahams are moved to paper.
  4. Spread melted chocolate over each brickle bar. Allow to set. Store in airtight container.


  • STORAGE: Store graham cracker toffee in airtight container at room temperature for up to one week.
  • Pecans- can be substituted with sliced almonds, or omitted. No need to toast the pecans first.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 89Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 12mgSodium: 57mgCarbohydrates: 6gFiber: 0gSugar: 4gProtein: 1g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on November 3, 2021

Comments & Reviews

  1. These are delicious. To the person who said theirs was soggy, mine were soggy but once cooled they crisped up. I first thought I did something wrong but once cooled were ok. Now I don’t know. Maybe weren’t right soggy wise at first but then were ok? Turned out delicious when all said and done. 🙂 My sister-in-law counting calories and asked how many calories. Any idea? Thanks for great recipe

    1. When they first come out of the oven they are soft. But within 15 minutes should crisp right up!

      1. Regarding the graham cracker toffee bars…wouldn’t it be easier to line your pan with parchment paper? Then when the bars come out of the oven, you could just slide the paper & the bars right out of the pan, instead of having to move them one by one onto parchment paper to cool. Seems to me that would save a lengthy step & make the recipe easier. I haven’t made these yet, but would that work?

    1. My initial thought is you didn’t boil the mixture, or you didn’t bake it long enough?

  2. Aimee, have you ever tried this with Biscoff Cookies instead of graham crackers? If not, I will experiment and let you know.

  3. I am so glad I don’t have any graham crackers in this house. At least my Dr. is. I would be in the kitchen at this moment making these. But I do need to go o the grocery tomorrow. Oh my!! LOL.
    Thanks for sharing.

    Wishes for tasty dishes,

  4. Um I so relate to ” Unfortunately she only ate one, now I have about 3 dozen more to eat. ” But these are definitely not the worst thing to eat!! Love all the textures/ flavors!!

  5. I’ve yet to understand why people read a recipe and then change it , after you (aimee) think of all these great recipe’s and give to us, so, generously. boggles my mind?

  6. I leave grahams whole, place directly on sprayed cookie sheet, use brown sugar, and leave in oven exactly 7 min. before taking out and shaking choco chips out evenly, spreading with silicone spatula, and sprinkling walnuts (cheaper) on 1/2.  Cool, use metal spatula to lift from underside which breaks them into variety of shapes. Easy.

  7. You’re making a lot of extra work for yourself.  It was be much easier to cover a sided cookie sheet with foil, spray with non stick cooking spray, and then proceed with your recipe through the baking part.  When they come out of the oven, sprinkle with the chocolate chips so they melt from the heat of the bars.  Spread the melted chocolate chips, and then let all cool.  The entire sheet will lift off the foil.  Then break they into rectangles, or abstract  shapes.  I like the looks of yours better than spreading the melted chocolate chips, so when the bars are cool, drizzle with the melted chocolate in a pastry bag.  Then break into rectangles, squares, etc.  

    1. I’m a little crazy about having perfect rectangles. But yes, you totally could try doing it that way and break into pieces. I like to serve things as pretty as I can make them, LOL.

  8. Couldn’t you just line the baking sheet with parchment to begin with? That way you don’t need to transfer them.

    1. You could totally do that!I would make sure you trim the parchment to fit the pan, that way the crackers lay nicely. ENJOY!

  9. I want to try these – they look really good. Could I just leave the bars whole and break them apart after they have cooled?

    1. You could, but they would crack and not look as pretty for sure. Plus they would be harder to transfer to the parchment paper to cool.

    2. I leave them in the pan when I do this. I just break them apart and all different shapes. It’s much easier that way. These do look prettier though, lol.

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