Description
Graham Cracker Toffee Bars are a simple yet indulgent treat, combining crunchy graham crackers with a rich caramel toffee layer and a smooth chocolate topping. Perfect for parties, holidays, or a quick dessert craving, these bars are easy to make and impossible to resist!
Ingredients
Units
Scale
- Base:
- 1 sleeve (about 9-10) graham crackers
- Toffee Layer:
- 1 cup unsalted butter
- 1 cup brown sugar, packed
- Topping:
- 2 cups semi-sweet chocolate chips
- 1/2 cup chopped nuts (optional, e.g., pecans or walnuts)
Instructions
- Prepare the Pan:
- Preheat your oven to 350°F (175°C).
- Line a 9×13-inch baking pan with aluminum foil, allowing some overhang for easy removal. Lightly grease the foil.
- Create the Base:
- Arrange the graham crackers in a single layer across the bottom of the prepared pan, ensuring no gaps. Break the crackers if needed to fit.
- Make the Toffee Layer:
- In a medium saucepan, melt the butter over medium heat.
- Add the brown sugar and stir until the mixture comes to a boil.
- Let it boil for 2-3 minutes, stirring constantly, until it thickens slightly.
- Assemble:
- Pour the hot toffee mixture evenly over the graham crackers, spreading it gently with a spatula to coat.
- Bake:
- Bake in the preheated oven for 8-10 minutes, until the toffee is bubbling.
- Add Chocolate and Nuts:
- Remove the pan from the oven and sprinkle the chocolate chips over the hot toffee.
- Let sit for 2-3 minutes to allow the chocolate to melt, then spread it evenly with a spatula.
- Sprinkle chopped nuts on top, if using.
- Cool and Slice:
- Let the bars cool at room temperature for 1-2 hours, or chill in the refrigerator for faster setting.
- Once firm, lift the foil out of the pan and cut the toffee into bars.
Notes
- For a nut-free version, skip the nuts or use an alternative topping like crushed pretzels or sprinkles.
- Store in an airtight container at room temperature for up to 1 week or in the refrigerator for 2 weeks.