Graham Cracker Toffee

Graham Cracker Toffee

Since a holiday weekend is upon us, I have spent the week making recipes for such an event……this time Fourth of July.

Independence Day a.k.a. Fourth of July is the celebration of the Declaration of Independence. It’s an all American celebration filled with barbecues, picnics, concerts, carnivals, parades, fireworks, family reunions, political speeches and ceremonies.

So, pull out that checkered tablecloth, fire up the grill, gather with family and friends and celebrate our Nation’s independence.

Graham Cracker Toffee

Food is the center of any great celebration, ribs, potato salad, corn on the cob, or whatever your tradition is. With all of this food you gotta have dessert!

I wanted something that young and old would like. It needed to be easy, portable, and something you could pick up and nibble.

I was as usual, lurking on Pinterest, and saw this recipe from Gimme Some Oven . Thank you to Ali for posting this recipe, it was just what I was looking for.

It’s the saltine cracker toffee, but with graham cracker…..genius!!

Ali’s recipe is made with pecans, but I swapped it out for Health Brickle…… can get it next to the chocolate chips at the grocery store……by the way you need the chocolate chips too!

There is something about the toffee crunch on top of the toffee base…’s toffeey …….I love to make up words…….. feel free to quote them….lol

Graham Cracker Toffee

This was super easy to make and stores really well. I stored mine in the frig and they were a cool treat with a hot cup of coffee……the drink of choice at What the “Forks” for Dinner?
So, whip up a quick batch of Graham Cracker Toffee in the next day or so and have dessert in the bag.

Tim and I have been nibbling on these all week. Hope we have enough left for the 4th………

Graham Cracker Toffee Collage

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Graham Cracker Toffee


  • 1416 sheets of graham crackers
  • 1 cup packed brown sugar
  • 1 cup (2 sticks) salted butter
  • 1 cup mini semisweet chocolate chips
  • 1 cup heath brickle bits


  1. Preheat oven to 350 degrees F.
  2. Line an 11 x 15-inch baking sheet (or jelly roll pan) with parchment paper or aluminum foil.  (If using aluminum foil, mist it with baking spray.)  Arrange graham crackers touching side by side in a single layer, breaking some of the graham crackers in half if need be so that that they fit.  Set aside.
  3. In medium saucepan, heat the butter over medium-high heat until melted.  Add brown sugar and stir to combine.  Continue cooking until the mixture reaches a boil, stirring constantly.  Let the mixture boil for about 2 minutes, then remove from heat and pour over graham crackers.  Use a spatula or spoon to spread the mixture evenly over the graham crackers. Bake for 6-7 minutes or until the butter mixture is bubbly.
  4. Remove pan and immediately sprinkle the the chocolate chips evenly on top of the graham crackers.  Let sit for a few minutes until the chocolate is melted, then use a spoon to spread the chocolate around as much as you’d like.  Sprinkle heath bits evenly on top of the melted chocolate.
  5. Let sit for about two hours and them cut and serve.


I keep mine in the frig for a cool treat!


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