Graham Cracker Toffee

by Maggie Battista on December 26, 2008

in Desserts, Holiday

Of all the homemade food treats I gave to friends and family this season, the one that got rave reviews and disappeared all too quickly was this easy Graham Cracker Toffee. Many of you may be familiar with this recipe; it feels like something your great aunt might whip up any time of year. I was introduced to this crazy sweet treat this summer, when a wonderful work colleague brought a few batches to our Labor Day barbecue.

If you cannot make this toffee, then you cannot cook. In fact, it doesn’t even feel like cooking. Just simmer butter and brown sugar (delish!), spread it on graham crackers and bake for a few minutes. I added melted chocolate and chopped walnuts for extra crunch.

This faux toffee actually tastes just as good as the toffee you’ll buy at the local markets. Sure, you may say it may not be the most flattering recipe of the ultimate gourmet, but make it so – I used organic graham crackers and local unsalted butter. My brown sugar was also organic, rich and moist. I toasted the nuts myself and used very high quality chocolate. Make a batch, and just try to keep the kids from this sticky sweet delight.

Graham Cracker Toffee


  • About 12 whole (24 squares), (honey) graham crackers (perforated) broken into quarter sections
  • 1/2 lb   butter (2 sticks)
  • 3/4 C light brown sugar
  • 3/4 C chopped nuts (walnuts or pecans)
  • 3/4 C Chocolate chips
  • 1T milk

Line up the 44 pieces in a jelly roll pan (or cookie sheet with low sides), sides touching. Over low heat melt butter. Stir in the sugar – simmer (not boil) about 10 minutes – until it melts.   Occasionally stir. Pour mix over crackers – spread evenly. Sprinkle w/nuts. Bake at 350 degrees for 8-10 minutes.   Keep an eye on them so they don’t burn. Cool & separate onto aluminum foil.

Over low heat melt chocolate chips and stir in milk. Top crackers with ribbons of melted chocolate by dribbling off a spoon. Add more milk if chocolate is too thick to form a ribbon. Package and give away to friends!

Maggie Battista

Founder at Eat Boutique
Maggie, is the founder of Eat Boutique. She started Eat Boutique as a blog in 2007, and sold out of her first gift box of small batch independent food in 2009. Maggie continues to offer unique and delicious handmade food in tasting subscriptions and seasonal gift boxes for food fans and home cooks. Maggie also hosts Eat Boutique Markets, where she spotlights cookbook authors and food makers. She’s written for Style Me Pretty, Food52, Time Out New York, Spencer Magazine, and writes a cocktail column for the popular wedding blog, Snippet & Ink. Maggie's also created retail experiences for the largest floral and event design company in New England. She regularly travels far distances to find the next great chef, farmer, food maker or host. You can follow her worldwide – and homemade – gastronomic adventures on Twitter at @mizmaggieb or @eatboutique. Maggie's first-ever cookbook Food Gift Love will be published by Houghton Mifflin Harcourt in October 2015. You may pre-order now.

  • Michelle

    I make these with saltine crackers and love them. I’m going to have to try it your way next. It’ll be a great way to use the crackers our son wont eat now. Thanks you!

  • ingrid

    MMMMMM, yum! This sounds DELISH and so easy! Just the thing when the kids want a treat and its 9(pm)! I’m going to give it a try. I have three boxes of graham crackers in the pantry!

  • sara angel

    yummmmm…looks great!

  • Megan

    those photos are simply mouthwatering! this sounds amazing!

  • anjali

    I saw your picture of the toffee on Tastespotting and decided to try. Amazing, delicious recipe and so simple! I will be making this again and again. Thanks for sharing!

  • Maggie

    Thanks everyone. I have a secret stash in the fridge I’ve been digging into for the last few weeks. I still marvel at how easy it is…

  • http://jennb276, Jen B

    This is the one Christmas treat I could not stop eating – so delicious!!

  • Robyn K

    These are SO good and SO easy! Everyone loved these!

  • Ann F

    I have been making this recipe for years – indeed everyone loves it and it is so very simple

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