If you've never had Toffee Graham Crack Bars, you haven't truly lived! They are a crunchy, sweet, caramely, nutty little treat! Bring these to a party and you will definitely be bombarded for the recipe!
Last Christmas, my neighbor brought over a box of yummy treats for my family to enjoy...super thoughtful! I opened the box and BEHOLD, I laid eyes upon these little toffee graham cracker thingies (I didn't know what they were called). I had never seen or tried Toffee Graham Crack Bars before but I ate one and I was hooked! Confession: I ate every single one and my husband (or kids) never even got to try one. That was just me being helpful though :). I didn't want them to get addicted like I was! So I set out on a search to find out what these were and apparently everyone knew about them but me! I guess everyone keeps this little addiction to themselves too. So I will be nice and share these Toffee Graham Crack bars with you...but you have been warned!
Here's what you need to make the Toffee Graham Crack Bars:
- butter (3 sticks)
- brown sugar
- chopped pecans
- vanilla extract
- Graham crackers
(See recipe card below for exact measurements)
First pre-heat your oven to 350 and line a baking sheet with parchment paper or silicon baking mats. If you don't do this, you will be cleaning crusted sugary goop later on and no one wants to do that when you could be sitting around eating your Toffee Graham Crack Bars instead.
Then line your baking sheet with your graham crackers. I have THESE large baking sheets. They're great because I don't have to make so many batches since they're so large. I fit all of the graham crackers on the sheet except for 3 so I just gave those to my kids to eat!
Then go ahead and chop your pecans so you aren't panicking later while your butter is hot.
In a small pot melt your butter on medium heat. Once your butter is melted, add in your brown sugar. I have this super awesome spatula that I wanted to share with you but I can't find it anymore. I searched and found THIS ONE that also has measurements conversions on it 🙂 I can't tell you how many times this has come in handy!
Stir your butter and sugar over medium heat until it begins to bubble. Once it's bubbling, stir it for about 2 more minutes.
After it's been bubbling for 2 minutes, remove it from the heat and add in your vanilla extract and chopped pecans and stir it together. Then very carefully, pour your mixture over your graham crackers.
Carefully spread the mixture over your graham crackers. It's ok if it's not perfect. The mixture will spread a little bit in the oven.
Bake in the oven at 350 for 10 minutes (12 if you like it a little crispier). You should see the sugar start to bubble in the oven. Take them out of the oven and cut them when they are still warm. You can cut them along the graham cracker lines or you can just cut them like a crazy person like I did!
Let the Toffee Graham Crack Bars cool and enjoy! I like to snack on them for a sweet little treat after dinner or if I'm feeling REALLY adventurous I'll serve myself some vanilla ice cream and crumble some of these over the top and drizzle with caramel sauce...but I know you would never do something so sinful 😉
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Toffee Graham Crack Bars
Ingredients
- 1 and ½ cups butter (3 sticks)
- 1 and ¼ cups brown sugar light or dark - whatever you have is fine
- 3 cups of chopped pecans
- 1 teaspoon vanilla extract
- 1 box of Graham crackers (14.4 ounces)
Instructions
- Pre-heat your oven to 350 degrees.
- Line a baking sheet with parchment paper or silicon baking mat and arrange your graham crackers on a single layer covering the entire baking sheet.
- In a small pot, melt your butter over medium heat.
- Once butter is melted, add in the brown sugar.
- Stir the brown sugar/butter until it begins to bubble.
- Once it starts bubbling continue to stir for 2 minutes.
- After the 2 minutes, remove from heat and add in your chopped pecans and vanilla extract.
- Stir to combine.
- Pour butter mixture over your graham crackers and spread out in a thin even layer.
- Bake at 350 for 10-12 minutes. (You should see the sugar start to bubble up on the crackers. That's how you'll know it's done. If it hasn't bubbled, leave in the oven for a few more minutes)
- Cut the crackers in manageable pieces of your choice while they are still warm.
- Let cool and enjoy!
- (Store in an airtight container for up to 5 days)
Deby M says
Just a quick question, did you roast the pecans before chopping them?
Coco and Ash says
I do not roast them before I chop them 🙂 They get a warmed in the oven while the bars bake and it brings out the flavor 🙂
LINDA YATES says
These are amazing. Use to make them yrs ago and give them away at Christmas time. Forgot all about them due to the fact that I lost the recipe. Thanks so much !!!! Like you I always ate too many of them. I feel I will be repeating that addiction. YUMMY ?
Coco and Ash says
Thank you!!! Good luck to you and your willpower lol. Hopefully it's better than mine 🙂
Amanda says
What is the best type of graham crackers to use/
Coco and Ash says
Hi Amanda! I just use the regular honey maid ones. Either the honey or cinnamon flavor works fine 🙂
Amanda says
Would unsalted butter be ok you think?
Coco and Ash says
If that's what you have then go for it! They will still be great 🙂 you can always add a little dash of salt to the butter if you'd like too!
Michelle says
My family recipe of this actually calls for 2 sticks unsalted butter. However I just use what I have . I couldn't find my vanilla so I used skinny syrups pumpkin spice. We shall see how it turns out. Also didn't have real butter so used part calcium country crock 35%vegetable oil part coconut almond butter
Charlotte carpenter says
Can you freeze them so you can make ahead?
Tory says
Nabisco Honey Grahams is what I use.
connie says
Thank you for posting an oldie that I'd forgotten about. A coworker brought these in about 25 yrs ago and gave me the recipe. I made them once and somehow...forgot about them! I'll be adding the ingredients to my shopping list foe holiday treats this year. Thank you and Happy Holidays!
Coco and Ash says
Yes!! They are a long forgotten recipe but they are making a come back lol. I hope you enjoy them!!!
Wanda says
I don’t cook with butter since I am vegan, but most margarines and plant based butters are mostly water. Do you think this will still work with vegan butter?
Coco and Ash says
Hi Wanda, I have never made this with vegan butter nor have I ever cooked with vegan butter so I can’t say for sure. Let me know if you try it!
Bernice says
I have made these a few times. I prefer sweet treats that are also a little salty like when you put candy in your popcorn at the movies. As soon as they come out of the oven I give them a light sprinkling of sea salt.
Coco and Ash says
Great idea 🙂
Jeff says
This is what I was looking for! I have a very similar old family recipe. The issue is that it seems to have old school prep methods for lack of better words. It says to use foil, but so much just seems to stick to that. Parchment paper sounds a lot better. Plus, I really like the idea of mixing the nuts into the boiled toffee, as well as adding vanilla. Next time I do this, I plan to improve mine with yours!
Coco and Ash says
Thank you! Please let me know when you get to try it!
Cindy Edwards says
I love these! Easy to make and delicious!!!
Kelly says
do you pack the brown sugar or just spoon it into the measuring cup?? I think I messed up my test batch
Coco and Ash says
Pack it in. But it's a pretty forgiving recipe. I don't think spooning it in would ruin it.
Nova says
This tasted amazing but I think I did something wrong. Mine came out soft and never got crunchy. I went and baked them longer than the 12 minutes suggested hoping they would get a little crispier but it didn’t happen. What did I do?
Coco and Ash says
Sugar does different things at different temperatures so if you cook it for the 12 minutes, it should come out fine!
Elena says
Hi! My friend brought me these the other day an I loved it! Although I’m not a big fan of graham crackers. I wanted to try this with a shortbread base, do you think that would work?
Coco and Ash says
I’ve never tried that so I can’t say. But I know saltines woke well 🙂
Lisa A says
Can I make ahead to save for Christmas?
Coco and Ash says
It’s only a few days away so that should be fine 🙂 just store in an airtight container
Samantha Khonaisser says
Hi. I’ve made it many times and it worked everytime. The last few times the brown sugar didn’t take to the butter and it’s separated as I’m boiling it. What am I doing wrong? I’ve done the exact same thing as before but lately it’s just not working out for me.
Coco and Ash says
I'm not sure why it would change for you. Could it be a different butter or maybe some water got in the pan?? Sorry!
Janet Brighty says
I added the sugar before the butter was totally melted and I did have some separation. I used a whisk to mix it better. I need to be more patient when I melt the butter. Thank you for the recipe of an old favorite.
Danielle says
Fever dream cookies! My mom used to make these all the time as a kid and eventually I think phased them out because I asked for them so often and the recipe was lost. Instead of pecans we always used pre sliced almonds.
Annie Lauri says
I have a question, when I make the Graham cracker toffee I let it cool and the topping separates from the Graham cracker. Not sure what I'm doing wrong
Coco and Ash says
Hmmm...that's never happened to me. Did you make the recipe exactly as it's written or did you have any adjustments?
Christine Boehland says
Amazing- my new found favorite bars. Like pecan pie- but better. I also put a splash of bourbon when I put the vanilla in.
Thank you!
Coco and Ash says
Thank you! Love your addition of the bourbon too!
Cyndi says
Love these!! Thanks for sharing…I made a couple of changes..I did not mix the pecans into the syrup, sprinkled them on top so they would be crunchy and a little smoky. Also, I sprinkled some sea salt over them before baking.
Mary Lou Johnson says
Thank you for the recipes. This treat is very delicious. I am visiting my kids in Australia and they don't have graha m crackers, so I am going to try an Arnott plain cookie, I sure hope it's as good. I will keep you posted.
Deborah says
I felt like I didn't have enough of the toffee mixture to cover all the graham crackers in a single box. I would like to increase the butter and brown sugar to have more toffee but don't know what ratio I would use? Thank you!
Sarita says
Excellent! I've tried a version of these with saltines but when my local bakery first started selling the graham cracker version I was even more in love. This pretty much replicates them exactly. i didn't know what size baking pans to use so just guessed with a few, and ended up leaving about 4-5 long graham crackers. The toffee layer was just slightly thicker as a result but I liked it a lot so I might do it again next time, just keep it an extra minute or so in the oven. And I realized at the last minute we were out of parchment, but I buttered the pans well and there was no issue. Finally, I drizzled some melted chocolate over the top with a sprinkling of salt for the final touch. A keeper!
Georgia Mountain says
I lost this recipe 15 years ago and have been looking for it. Thanks to your website it's exactly what I was searching for all this time. I made a batch for Christmas and shared a few with a couple of neighbors, but my husband and I ate the rest. I want to make another batch because they are delicious and easy, but I am afraid we'll eat the whole batch again. My birthday's coming up, so I might make them instead of a bakery cake! Graham crackers are healthy, right?
Mindy Klehr says
These are the best! Most of the time my pan only fits 3 packages of Graham crackers. I still follow the recipe as is. Last night I only had 2 packages and still followed the recipe and it turned out perfect. Love this recipe!
Sarah Farthing says
I too felt I needed a small bit more of butter/ brown sugar. I cooked up another small batch using 1:1 ratio. Was glad I did- they are delish ! Also added a minute sprinkle of sea salt after baking. Yummy !
Denise E Caldarea says
This recipe is delicious! I've been making it but substitute Heath English Toffee Bits as we have family members who can't eat nuts. I sprinkle on approx. half bag of Heath English Toffee Bits after the graham crackers come out of the oven. The chocolate on them melts a little which adds to the flavor of the already delicious graham crackers.
Coco and Ash says
Thank you! I might need to try it with the heath! 🙂
Mary Grain says
What size pan did you use?
Debbie Bernard says
Once you eat a piece you can’t stop! Very sweet but amazing!
Joanne says
So addictave! Have become a family favorite.
I am doing some to give away for Christmas. Have you tried freezing these? If so, how did they turn out?
Coco and Ash says
I haven’t tried that. I wonder if the cracker would end up soggy though. I’ll have to test and see. Let me know if you try to freeze them 🙂
Dian Rosier says
Just made my first batch of these. I left some without nuts for my elderly aunt that has dentures. They all are yummy.
Ernest Cherbak says
Been looking for this one, we lost our recipe but this seems right, and brown sugar too.
Thx!
Paulette Worley says
yummy ty
Lynn says
I think your butter is incorrect. You say 2 1/2 sticks but put 1 1/2 cups 🤷🏻♀️. Love this recipe. Just follow the 2 1/2 stick part
Coco and Ash says
Hi Lynn! Thanks for letting me know. I recently adjusted the recipe to include more topping and I forgot to change the amount of butter sticks in the post. It's now updated. ENJOY!!
Lydia says
Help! The intro comments ask for 2.5 sticks of butter. The recipe calls for 1.5 cups. Where I live, 1 stick of butter = 1/2 cup so 3 sticks for recipe. I made with 3 sticks and it seems soft, not crunchy. Which is the right amount?
Coco and Ash says
Hi! So sorry! I updated the recipe card recently after feedback of not having enough of the topping and I forgot to re-write it in the post. It's fixed now and 3 sticks is correct. If your topping is not hardened, you need to leave it in the oven until it bubbles.
Alysia says
I found this wanting to replicate something I got in a Christmas box. The first time I made it, it didn’t turn out right at all, the topping was way too chunky and didn’t spread or coat the crackers. The next time, I put the butter and brown sugar in the pot together, started my 2 min timer right after everything was melted and had started to bubble but wasn’t combined yet, cut the amount of pecans in half, added a tbsp of flaky salt after cooking, and sprinkled like 2/3 a bag of mini chocolate chips on top before baking. Baked a little longer until the whole surface was thoroughly bubbly. And THAT is what I was looking for.
Sharon says
I have made these several times now and they are always a hit at the church coffee hour. I always have to make sure to leave some at home so my husband has his own stash. He loves these! They are good with almonds too. I have even got a bit extra and drizzled some chocolate across them before. Thank you for posting such a great recipe.
Coco and Ash says
Thank you so much! Glad you and your husand enjoy them!
Jane Perry says
I just realized that I bought light butter. I have 1 stick of regular. Will that work???
I hope you see this soon!
Thank you so much
Jane
Tina says
I won a Christmas treat contest with this recipe. Perfect blend of sweet and salty.
Coco and Ash says
That’s awesome!!
Cary says
The Best!! And so easy!!
Lynn says
A coworker made these and gave them to me once for Christmas. I ate so many of them I ended up in the ER with a gallbladder attack! Lesson learned....pace yourself, they are delicious!😂😂
Coco and Ash says
OMGGG I’m cracking up. Yes please pace yourself!! lol
Connie says
My friend has gifted us with these for years. Now I know the secret recipe.
Jo Anne says
These are amazing on their own but if you want to take them to the next level, crumble a couple of pieces on top of vanilla ice cream! Totally decadent!
Coco and Ash says
I do that too!! and Thank you!
Laurie says
Lip smacking and finger licking delicious! And very easy to make!
Sharon says
This is such a great recipe! I have made it straight from the recipe and have also done some variations for fun.
Coco and Ash says
Thank you Sharon!!