Graham Cracker Toffee




A fabulously crafty friend shared this recipe with me last year and, after a few adjustments, it’s now my go-to toffee recipe. It’s ridiculously easy and ridiculously loaded with butter, both in a good way. I submitted the original recipe to this Bon Appetit contest last week. I’d be so pleased if you wanted to vote for it over there!


Graham Cracker Toffee


  • 12 graham crackers broken into halves sections (or 24 squares)
  • 1/2 pound butter (2 sticks)
  • 3/4 cup light brown sugar
  • 3/4 cup chopped nuts (walnuts, pecans or pistachios)
  • 3/4 cup bitter sweet chocolate chips
  • 4 tablespoons milk


  1. Line a jelly roll or cookie sheet (with low sides) with aluminum foil. Place the crackers in the pan, with their sides touching.
  2. Over low heat, melt the butter. Stir in the sugar and simmer (not boil) about 10 minutes until it melts, occasionally stirring. Pour the butter-sugar mixture over the crackers and spread evenly. Sprinkle with chopped nuts.
  3. Bake at 350 degrees for 8-10 minutes. Keep an eye on them so they don’t burn. Cool & separate onto aluminum foil.
  4. Over low heat melt the chocolate chips and stir in milk. Top crackers with ribbons of melted chocolate by dribbling off a spoon. Add more milk if the chocolate is too thick to form a ribbon.
  5. Let cool for 2-4 hours, and then package and give away to friends!

Eat Boutique is an award-winning shop and story-driven recipe site created by Maggie Battista. After hosting pop-up markets for 25,000+ guests, Maggie is now focused on opening her first permanent Eat Boutique​–​a food​-​retail concept space ​with a new way to the very best food. Her second cookbook, A New Way to Food: Recipes That Revamped My Pantry & Made Me Love Me, At Last, will be published by Roost Books/Penguin Random House in 2019. Her first cookbook, Food Gift Love, features more than 100 food gift recipes to make, wrap, and share and is available wherever you find favorite cookbooks.

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  • I've made something like this before with saltines instead of graham crackers and mini m&ms and pretzel pieces instead of nuts. This version looks really good!

  • Ann

    I really like the idea of Graham Cracker Toffee. I'm sure they are delicious. And so simple too.

  • Beth

    I tried to make this a few years ago and it ended in disaster with me peeling little tiny pieces of foil off the bottom of the crackers. It was more trouble than it was worth. I wonder what I could have done wrong as yours looks wonderfully perfect!

  • Mandie

    I made this recently, and they were YUMMY! Some of them weren't crunchy…and they didn't really look like yours did, but really good all the same. I topped mine with hazelnuts. Mmm, mmm, I will be making this again for the holidays next year!

  • Dave

    Instead of using foil, I just use pam spay on my jellyroll pan and it works fine. I would think if you use pam spray on your foil it would work also (plus be a fast clean up job too). Just thought I would let you know- D