These Graham Cracker Toffee Bars are made with graham crackers, butter, brown sugar, Hershey’s chocolate, and pecans. Simple magic!
You know that feeling when you just need something sweet, like, right now? That’s exactly how these Graham Cracker Toffee Bars came to be in my kitchen. It was one of those chaotic school nights—homework papers scattered, laundry half-folded (ok, barely folded), and me staring into the pantry, desperately searching for a dessert that wouldn’t take forever. And there they were. A lonely box of graham crackers and some Hershey bars from Halloween that somehow survived. What happened next was a happy accident—and now these bars are the family favorite.
The first time I made them, I didn’t expect them to become a regular thing. But after watching my husband sneak three bars before dinner was even on the table? Yeah, these were keepers. Fast forward to now, and they show up at every potluck, game night, and lazy Sunday afternoon. Honestly, I still get excited when I pull that pan out of the oven. They smell like warm hugs and childhood summers. You know the ones, when dessert was simple and sticky fingers were mandatory.
Why You’ll Love This Graham Cracker Toffee Bars Recipe?
Listen, I’ve made a lot of desserts. Some are fussy. Some require things like candy thermometers and prayers to the baking gods. Not these. These bars are basically foolproof (ask me how I know).
- Fast and easy: 25 minutes, start to finish. You can totally make these while dinner’s cooking. I do it all the time.
- Only five ingredients: And you probably have them right now. No fancy trips to the store.
- The best texture combo: Crunchy, chewy, melty… all the things you didn’t know you needed.
- Crowd-pleasers: Trust me, they vanish. Sometimes I double the batch just to make sure I get one.
- Totally giftable: Wrap them up and pass them out at the holidays. If you can part with them, that is.
Ingredient Notes:
I’m not one for long grocery lists. These five simple things are all you need to pull off the magic.
Honey Graham Crackers
These are the unsung hero of this recipe. Sweet, crispy, and sturdy enough to handle a blanket of hot toffee. You can totally swap in cinnamon grahams if you’re feeling spicy. Saltines work too—hello, sweet and salty combo!
Hershey’s Chocolate Bars
They melt like a dream. I use the classic milk chocolate bars because, well, nostalgia. But you could go dark, or even white chocolate if you want to be fancy.
Butter
Go with unsalted if you want to control the salt. But honestly? Salted butter gives these bars a little extra oomph. I’m team salted most days.
Brown Sugar
Light brown sugar melts into the most buttery, caramel-like magic. If you only have dark brown, go for it—just expect a deeper flavor.
Chopped Pecans
These bring the crunch. Not a pecan fan? Walnuts, almonds, or even no nuts at all will still work. I won’t judge.
How To Make Graham Cracker Toffee Bars?
I could tell you these are hard to make, but I’d be lying. They’re ridiculously easy. Like, “my kid made these once without asking” easy. (True story. The kitchen was chaos, but they tasted great.)
Step 1: Preheat Your Oven
Crank it up to 350°F. You’ll want it nice and hot before things get going.
Step 2: Prep Your Pan
Grab a 9×13-inch baking dish. Line it with
Step 3: Layer the Graham Crackers
Lay your grahams down like you’re building a sweet little cracker puzzle. You’ll probably have to break a few to make them fit. It doesn’t have to be perfect—rustic is a vibe.
Step 4: Make the Toffee
Want To Save This Recipe?
Melt those two sticks of butter in a saucepan over medium heat. Add the brown sugar and chopped pecans. Stir like you mean it. Once it starts bubbling, set a timer for 5 minutes. You’ll know it’s ready when it thickens up and smells like caramel heaven.
Step 5: Pour It On
Carefully pour that golden toffee lava over your graham crackers. Spread it out with a spatula. It’ll look messy. That’s fine. Messy is good.
Step 6: Bake
Slide the pan into the oven for 7 minutes. That’s just enough time to dance around your kitchen or hide the evidence of the chocolate you already ate.
Step 7: Chocolate Time
Break up the Hershey’s bars and lay them across the hot toffee. Cover with foil and let them sit for 5-10 minutes. Then, uncover and spread that melty chocolate like frosting. Don’t lick the spatula… or do. I’m not the boss of you.
Step 8: Cool and Slice
Let the bars cool completely. If you’re impatient (same), pop them in the fridge. Once they’re firm, slice them up. Squares, rectangles, uneven shards—whatever works.
Storage Options:
These bars store like a dream. Here’s the scoop:
- Counter: In an airtight container, they’ll be fine for 4-5 days.
- Fridge: Perfect if your house is hot. They’ll last about a week.
- Freezer: Yep! Freeze them between layers of parchment in a zip-top bag. They’ll keep for 2-3 months. Pro tip: They’re delicious frozen. You heard it here first.
Variations and Substitutions:
Feeling adventurous? Here’s how to shake things up:
- Different chocolate: Dark, milk, white… mix and match!
- Different nuts: Walnuts, almonds, pistachios—whatever makes you happy.
- Cracker swap: Saltines or Ritz make a killer sweet and salty combo.
- Toppings: Sprinkle sea salt on top, crushed candy canes for the holidays, or even sprinkles if you’re feeling extra.
What to Serve with Graham Cracker Toffee Bars?
These are great on their own, but if you want to level up:
- Coffee or tea: Dunk ’em. No regrets.
- Ice cream: Vanilla or butter pecan on the side? Heck yes.
- Dessert board: Add them to a cookie platter. Instant hit.
Frequently Asked Questions:
Can I make them ahead of time?
Absolutely! They’re even better the next day once they’ve had time to set.
Do I have to use Hershey’s bars?
Nope. Any chocolate that melts works. Use what you’ve got.
My toffee turned grainy. What happened?
You probably didn’t stir enough or boiled it too long. But honestly? Grainy or smooth, they’ll still taste amazing.
There you go, friend! Graham Cracker Toffee Bars that are easy enough for a Tuesday night and special enough for a holiday party. Give them a try, and if you add your own twist, I need to hear about it. Did you sprinkle sea salt? Go dark chocolate? Hide them from your family? (No judgment here.)
Can’t wait to hear what you think!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Graham Cracker Toffee Bars
Ingredients
- 1 package honey graham crackers
- 14 oz ounces Hershey's chocolate bars (I use two large 7 oz bars)
- 1 c cup butter (2 sticks)
- 1 c cup light brown sugar
- 1 c cup chopped pecans
Instructions
- Preheat the oven by setting it to 350°F (175°C).
- Get your pan ready by either lining a 9x13-inch pan with parchment paper or spraying it with cooking spray.
- Place graham crackers in a layer, at the bottom of the pan.
- In a saucepan melt the butter over heat. Add sugar and pecans. Stir everything together. Bring it to a boil. Keep stirring for 5 minutes.
- Pour the toffee mixture evenly over the layer of graham crackers.
- Put the pan in the oven. Bake for 7 minutes.
- Break up chocolate bars into pieces. Sprinkle them over the toffee layer.
- Cover the pan with a lid or foil, for about 5 to 10 minutes to allow the chocolate to melt.
- Once melted spread the chocolate evenly over the toffee layer.
- Allow time for the bars to cool down before cutting. If you prefer slicing you can chill them in the fridge. Make sure to let them sit at room temperature for a while before slicing.
- Enjoy your delicious homemade Graham Cracker Toffee Bars!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
