Delicious Caramel Coconut Cracker Toffee is a scrumptious treat you must try! Transform those graham crackers into this decadent snack in just minutes!
Table of Contents
Why This Toffee is Best
I have a new obsession. Well, it’s not NEW, I have always been obsessed with homemade candy. But right now I LOVE cracker toffee.
Have you tried it yet? Based off my original Saltine Toffee Recipe, today’s version has Chocolate and Coconut!
It’s no secret that I love Samoa Girl Scout Cookies. I even created a samoa truffle recipe that tastes JUST like the cookie…but in candy form. This candy recipe today is inspired by those cookies.
You’ve got caramel (toffee). Chocolate. Coconut. Crispy cookie (toffee). And I threw in some pecans, because, why not?
- Just 6 ingredients!
- Layers and layers of fun flavors
- Addictively delicious!
- Graham Crackers – Please make sure they are fresh. Stale graham crackers won’t result in the same texture!
- Butter – I always use unsalted butter for my baking, but salted will work just fine in this recipe too.
- Sugar – Regular white granulated sugar works great for today’s recipe. It 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. Also, I use semisweet, but you could substitute dark chocolate or milk chocolate if you prefer.
Step 1. 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.
Step 2. Add toppings. Sprinkle the pecans and shredded coconut generously over the crackers.
Step 3. Bake and transfer. Bake for 15 minutes at 350 degrees F. The toffee will be bubbly and caramelized. Allow toffee to sit in the pan for about 10 minutes, to soak up all the caramel.
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.
Step 4. 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!
Tips and Tricks
- Line your baking sheet with parchment paper. It’s not a must, but it 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.
- Allow crackers to cool completely before breaking into pieces so they harden up all the way.
Once cooled completely and broken into pieces, store toffee in an airtight container at room temperature. It will keep for up to 1 week.
Yes, it’s a great treat to make ahead. This toffee will stay fresh in an airtight container at room temperature for up to one week
Absolutely. You can simply omit the pecans from the recipe.
If you are in the UK, you can substitute digestive biscuits for the graham crackers. Otherwise saltines or club crackers work well, too.
More Cracker Toffee Recipes
- Peppermint Cracker Toffee
- Smores Toffee
- Peanut Butter Cracker Toffee Recipe
- Christmas Crack
- White Chocolate Pecan Cracker Toffee
- Cranberry Bliss Cracker Toffee
- Oreo Toffee
Caramel Coconut Cracker Toffee
- 14 Graham Crackers full size
- 1 cup Unsalted Butter
- ½ cup Granulated Sugar
- 1 cup Chopped Pecans
- ½ cup Sweetened Shredded Coconut
- 1 cup Semisweet Chocolate Chips
- Preheat oven to 350°F. Line a 15 x 10 x 1-inch baking sheet with graham crackers. Set aside.
- In a small saucepan, melt butter and sugar over medium high heat. Bring to a boil while stirring continuously. Once boiling, remove from heat and pour over graham crackers, making sure to coat them evenly.
- Sprinkle the pecans and coconut over the crackers.
- Bake for about 15 minutes. Remove from oven and cool in pan for 10-15 minutes. Using a large spatula, scoop big pieces onto a piece of parchment paper on your counter.
- Melt chocolate according to package and spread over toffee. Allow toffee to harden and chocolate to set, about 30 minutes. Store in airtight container for up to a week.
- Keep toffee in airtight container at room temperature.
- Toffee will stay fresh for about one week.