Creamy, crunchy, and utterly addictive — these Graham Cracker Toffee Bars are the kind of sweet that disappears faster than you can say dessert. Imagine buttery toffee bubbling over crisp graham crackers, finished with toasted pecans for a caramel crunch in every bite. Fun fact: this bar is basically a grown-up take on a s’more without the campfire, and it’s one of those recipes everyone asks for seconds of at parties. Whether you’re baking for a school bake sale, a holiday gathering, or a cozy night in, this recipe is quick, family-friendly, and forgiving for beginners. If you liked my other easy-to-share treats, you might enjoy seeing how this one got a celebrity nod on the Today Show Graham Cracker Toffee on the Today Show. Ready to make something fans and kids will fight over? Let’s get baking.
What is Graham Cracker Toffee Bars?
What’s in a name — and why call it Graham Cracker Toffee Bars? Think of it as a clever mash-up: graham cracker base meets sticky homemade toffee and crunchy pecans. Why “toffee bars” and not just toffee? Because this treat slices into bars that you can pick up and munch, no spoon required. Who decided that the way to a man’s heart is through his stomach? Whoever it was clearly had a tray of these in hand. Rumor has it the name stuck because every cookie swap or potluck where they appeared left a trail of empty plates and cheerful crumbs. So, curious yet? Grab your pan and try it — I promise it’s worth the sticky fingers.
Why You’ll Love This
There are a few irresistible reasons to make these bars tonight. First, the highlight: the toffee topping — a glossy, buttery caramel that soaks just enough into the graham crackers to create a perfect chewy-crisp contrast. Second, cost savings: making this at home uses pantry staples and is much cheaper than buying gourmet toffees or pastries, plus you get a bigger yield for sharing. Third, flavor and texture: brown sugar caramel paired with toasted pecans gives a toasted, nutty depth that keeps you reaching for one more piece. If you enjoy rich but simple desserts like my Brownie Bomb Bars, you’ll love how approachable and crowd-pleasing this toffee bar is. Make a batch — they’re great for gifting or keeping on the counter for weekend snacking.
How to Make
Quick Overview
This recipe is deceptively simple: layer whole graham crackers on a sheet pan, pour a warm butter-and-brown-sugar toffee over the top, sprinkle with pecans, and bake until bubbly. The process takes very little hands-on time, the texture is a satisfying mix of crisp and chewy, and the standout element is that golden, rich toffee coating that sets just enough to slice into tidy bars. Total time: about 10 minutes prep and 10 minutes bake time, plus cooling.
Ingredients
- 10 full sheets of graham crackers — enough to cover a 16 x 12-inch baking sheet in a single layer
- 1 cup (2 sticks) unsalted butter, cut into pieces (will be melted in the saucepan)
- 1 cup packed brown sugar (light or dark, your choice)
- 1 cup chopped pecans, roughly chopped (toasted slightly for extra flavor, optional)
Directions
- Preheat the oven to 350°F (175°C).
- Line a 16 x 12-inch baking sheet with parchment paper.
- Arrange the graham crackers to cover the entire baking sheet, breaking crackers as needed to fill gaps and create a solid layer.
- In a saucepan over medium-high heat, melt the butter and brown sugar together. Use a wooden spoon or heatproof spatula to stir.
- Stir continuously until the sugar is fully dissolved and the mixture comes to a slight rolling boil. This ensures a smooth toffee, not grainy.
- Cook and stir for about 1 minute, then add the chopped pecans and mix quickly to combine.
- Pour the toffee mixture evenly over the graham crackers, ensuring each cracker gets some coating; use an offset spatula or the back of a spoon to spread if needed.
- Bake for 10 minutes, or until bubbly and golden. Keep an eye on it to avoid burning; bubbling indicates the toffee is cooking through.
- Cut into pieces while still warm and allow to cool before serving so the toffee sets properly.
What to Serve With
These bars are a standalone treat but pair beautifully with a few pairing ideas:
- Coffee or espresso for a bitter-sweet contrast that cuts the richness.
- A scoop of vanilla ice cream for an indulgent dessert combo.
- Fresh berries or a simple fruit salad to add bright acidity and lighten the plate.
- Hot chocolate or a nutty latte for cozy gatherings.
Top Tips for Perfecting
- Use fresh brown sugar and measure it packed for consistent sweetness and texture.
- If you like extra crunch, toast the chopped pecans lightly in a dry skillet for 2–3 minutes before adding.
- Spread graham crackers close together for an even toffee layer; gaps can cause uneven caramel pooling.
- When boiling the butter-sugar mixture, one minute of rolling boil is key — less may not set, more can burn.
- For a chocolate twist, sprinkle 1 cup of chocolate chips over the hot toffee right out of the oven, then spread as they melt for a chocolate-top version.
- Avoid overbaking; the mixture should be bubbly and golden, not dark brown.
Storing and Reheating Tips
- Room Temperature: Store cooled bars in an airtight container at room temperature for up to 3 days.
- Refrigeration: If your kitchen is warm, refrigerate in an airtight container for up to 7 days. Chill will firm the toffee more.
- Freezing: Layer bars between parchment in a freezer-safe container and freeze up to 3 months. Thaw overnight in the refrigerator before serving.
- Reheating: Warm briefly in a 300°F oven for 5–7 minutes to soften slightly (watch closely) or microwave a single piece for 8–12 seconds if you want it gooey.
FAQs
Can I use salted butter instead of unsalted?
Yes. If you use salted butter, omit any added salt in the recipe and be mindful that the flavor will be a touch saltier, which can be delicious with the sweet toffee.
What if my toffee doesn’t set?
If the toffee remains sticky and doesn’t firm, it may not have reached the right temperature. Ensure you get a rolling boil for about one minute; increasing the cook time slightly (30–60 seconds) can help, but watch to prevent burning.
Can I use different nuts?
Absolutely. Pecans give a classic flavor, but walnuts or almonds work well. For a nut-free version, omit nuts and sprinkle toasted coconut or extra graham cracker crumbs.
Is it okay to break the graham crackers to fit the pan?
Yes — break crackers as needed to fully cover the pan. The toffee will glue them together so seams aren’t an issue.
How do I cut neat bars without cracking the toffee?
Cut while the bars are warm but not piping hot. Use a sharp knife warmed under hot water and dried between cuts for cleaner slices.
Conclusion
These Graham Cracker Toffee Bars are a simple, fast, and crowd-pleasing dessert that proves homemade sweets can be both economical and show-stopping. With minimal ingredients and straightforward steps, you’ll have sweet, buttery bars with a satisfying crunch in under 30 minutes of active time (plus cooling). Give them a try for your next gathering or cozy night in, and don’t forget to share — they disappear fast. For another take and more serving ideas, check out this classic version of the recipe over at Graham Cracker Toffee – Cooking For My Soul. Enjoy baking and the smiles that follow!
Graham Cracker Toffee Bars
Equipment
- Baking Sheet
- Saucepan
- Parchment Paper
Ingredients
Ingredients
- 10 sheets Graham Crackers Full sheets to cover a 16 x 12-inch baking sheet
- 1 cup Unsalted Butter Cut into pieces and melted
- 1 cup Brown Sugar Packed, light or dark
- 1 cup Chopped Pecans Roughly chopped, toasted optional
Instructions
- Preheat the oven to 350°F (175°C).
- Line a 16 x 12-inch baking sheet with parchment paper.
- Arrange the graham crackers to cover the entire baking sheet, breaking crackers as needed to fill gaps.
- In a saucepan over medium-high heat, melt the butter and brown sugar together, stirring continuously.
- Cook until the sugar is fully dissolved and the mixture comes to a slight rolling boil.
- Cook and stir for about 1 minute, then add the chopped pecans and mix quickly to combine.
- Pour the toffee mixture evenly over the graham crackers, ensuring each cracker gets some coating.
- Bake for 10 minutes, or until bubbly and golden.
- Cut into pieces while still warm and allow to cool before serving.
