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Graham Cracker Toffee

  • Total Time: 20 minutes
  • Yield: Varies


  • 1012 graham cracker sheets
  • 1 cup packed light or dark brown sugar
  • 1 ½ sticks unsalted butter
  • 1 ½ cups dark chocolate or carob chips
  • 1 tablespoon vegetable shortening
  • 1 cup toasted pecans
  • 1 teaspoon sea salt


  1. Preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment. Fill the tray with an even layer of graham crackers, breaking them up to fit as necessary.
  2. In a small saucepan melt the sugar and butter. Bring it to a boil and boil for three minutes. Immediately pour over the graham crackers. Be careful – the mixture is very hot. Spread to cover the graham crackers evenly.
  3. Bake for 6-7 minutes, until the toffee is super bubbly. Allow to sit while you melt the chocolate.
  4. In a microwave safe bowl, place the chocolate or carob chips and the shortening. Microwave in 30 second increments, stirring in between, until fully melted. Pour over the graham crackers and spread into an even layer. Sprinkle with pecans and salt, pressing them in slightly so they stick.
  5. Cool toffee in the pan completely, about 4 hours. Break into pieces and serve. Toffee may be stored in an airtight container at room temperature for up to 1 week.


Additional cooling time is necessary

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes