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Easy 5-Ingredient Graham Cracker Toffee

A stack of broken pieces of homemade graham cracker toffee snap layered on a white plate.

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Make this simple, buttery toffee using only five ingredients. This recipe requires no candy thermometer and results in crunchy, chocolate-topped graham cracker squares perfect for gifting or snacking.

Ingredients

Scale
  • 1 sleeve (about 9 full sheets) graham crackers
  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed light brown sugar
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 cup chopped pecans (optional)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Line a rimmed baking sheet (about 15×10 inches) with aluminum foil, letting the foil overhang slightly for easy removal.
  2. Arrange the graham cracker sheets in a single layer on the prepared baking sheet. Break any large sheets to fit the pan snugly.
  3. In a medium saucepan, combine the butter and brown sugar. Bring the mixture to a boil over medium heat, stirring constantly. Once boiling, continue to boil for exactly 3 minutes without stirring.
  4. Pour the hot toffee mixture evenly over the graham crackers, spreading quickly to cover all the crackers.
  5. Bake for 5 minutes. Remove the pan from the oven.
  6. Immediately sprinkle the chocolate chips evenly over the hot toffee layer. Let the chocolate sit for 5 minutes to soften.
  7. Spread the melted chocolate smoothly over the toffee layer. If using pecans, sprinkle them over the chocolate now.
  8. Place the pan in the refrigerator for at least 1 hour, or until the chocolate is completely firm.
  9. Once set, lift the toffee out of the pan using the foil overhang. Break the toffee into irregular pieces or cut into squares.

Notes

  • For a smoother chocolate topping, use chocolate melting wafers instead of standard chips.
  • If you prefer a salty contrast, sprinkle a pinch of flaky sea salt over the chocolate immediately after spreading it.
  • Store the finished toffee in an airtight container at room temperature for up to one week.

Nutrition