A sweet snappy graham cracker toffee snack made with toffee-drenched graham crackers, semisweet chocolate, and pecan halves.
I had this really great idea in my head for a recipe last weekend.
I thought I’d make another cracker toffee recipe; my vision was for a “Turtle” themed toffee, made over graham crackers rather saltines, and with caramel, chocolate, and pecans. It would be really similar to my saltine cracker candy, but also quite different and entirely unique.
Then I got to work on the recipe and I ultimately nixed the caramel, opting for toffee instead because I like the snappiness of it and preferred the way it coats the crackers (not to mention the ease of it).
The pecans and chocolate would remain, though. It would be a “Turtle Toffee Candy”, totally different from my saltine cracker candy — bolder with its graham cracker base.
As I was taking photos the thought occurred to me that this photo shoot was really starting to resemble one from the past, but the recipes were clearly different, so that shouldn’t really matter, right?
I swear it wasn’t until I went to write up this recipe last night and referred to my saltine cracker candy recipe for reference that I realized the only distinction between this recipe and that one was the different cracker that serves as the base.
That’s… it (well, and the pecans aren’t chopped nearly as fine, so there’s that, too).
I contemplated not sharing it at all, but despite the fact that this graham cracker toffee (I nixed the turtle part after struggling with the fact that there was no caramel with which to make a true turtle) is similar to it’s saltine sister, I think it still deserves its own blog post (if only because it took me three attempts to get this shot of bubbling toffee).
Graham cracker toffee is simple to make and takes only about 15 minutes from start to finish (the trickiest part is cleaning your pot afterwards — I’ve included a helpful tip at the bottom of the recipe so be sure to check that out!).
The graham crackers offer an entirely different and slightly more sweet taste than classic saltines, a subtle honey flavor that works well with the sweet toffee and semisweet chocolate, it’s definitely worth trying this candy with both different crackers and deciding which you like best (I don’t have a favorite, I’ll take either any day!).
Alright, while this graham cracker toffee might not be the most unique recipe to grace my blog, I still do think it’s worth a try, and it’s every bit as addictive and tasty as its saltine cracker counterpart.
Enjoy, and who knows, maybe I’ll have a Ritz Cracker toffee for you next week! 😉
Graham Cracker Toffee
- 12 graham cracker sheets
- 1 cup unsalted butter 226g
- 1 cup brown sugar, tightly packed 200g
- 2 cups semisweet chocolate chips 350g
- 1 1/2 cup pecan halves 150g
- flaky sea salt for sprinkling optional
- Preheat your oven to 400F (205C) and line a standard-sized cookie sheet with foil. Lightly spray with cooking spray or grease lightly with butter.
- Layer crackers evenly over the foil; it's alright if there are spaces between the crackers and not every edge is completely filled in.
- Prepare your toffee by combining butter and brown sugar in a small saucepan over medium heat, stirring occasionally.
- Allow mixture to come to a boil and allow it to boil for three minutes -- do not stir while it boils.
- Immediately remove from heat and pour over crackers (it's ok if some of them start to float, just try to keep them in an even layer), spread with a heatproof spatula to completely coat crackers.
- Place in 400F (205C) oven for 5 minutes -- toffee will begin to bubble.
- Remove from oven and evenly sprinkle chocolate chips over toffee. Return to oven for two minutes, then remove and use a spatula or knife to spread chocolate evenly over crackers.
- Sprinkle evenly with pecans and a scant amount of flaky sea salt.
- Allow to chill in refrigerator for at least 30 minutes or until chocolate hardens. Cut into pieces using a large knife and serve.
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