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Easy 5-Ingredient Graham Cracker Toffee Bars

Close-up of stacked graham cracker toffee bars with a thick caramel layer and chocolate topping sprinkled with sea salt.

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Make simple, buttery toffee bars using only five ingredients. This recipe requires no candy thermometer and results in a crunchy, chocolate-topped treat.

Ingredients

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  • 1 sleeve (about 14 sheets) graham crackers
  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed light brown sugar
  • 1 1/2 cups semi-sweet chocolate chips
  • 1/2 cup chopped pecans (optional)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Line a 15×10 inch jelly roll pan with aluminum foil, letting the foil hang over the sides for easy removal.
  2. Arrange the graham crackers in a single layer on the bottom of the prepared pan, breaking them as needed to cover the bottom completely.
  3. In a medium saucepan, melt the butter over medium heat. Add the brown sugar and bring the mixture to a boil, stirring constantly. Boil for exactly 3 minutes. Do not stop stirring.
  4. Pour the hot toffee mixture evenly over the graham crackers in the pan. Spread quickly to cover all the crackers.
  5. Bake for 5 minutes. The toffee should look bubbly.
  6. Remove the pan from the oven. Immediately sprinkle the chocolate chips evenly over the hot toffee layer. Let the chocolate sit for 5 minutes to soften.
  7. Spread the melted chocolate evenly over the toffee layer. If using pecans, sprinkle them over the chocolate now.
  8. Place the pan in the refrigerator for at least 2 hours, or until the chocolate is completely firm.
  9. Use the foil overhang to lift the toffee slab from the pan. Break or cut the slab into irregular pieces before serving.

Notes

  • For a salty finish, sprinkle 1/2 teaspoon of flaky sea salt over the melted chocolate before chilling.
  • If you prefer a different nut, substitute almonds or walnuts for the pecans.
  • This candy stores well in an airtight container at room temperature for up to one week.

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