Every year people go CRAZY for this Christmas Crack recipe! It only requires 5 simple ingredients, and less than 30 minutes to make. It’s perfect for a quick and easy “homemade candy bar” type of treat that’s sure to be a crowd favorite.

This Christmas Crack recipe has been so popular, and is truly addicting!  It’s in my top three favorites alongside Buckeyes and Homemade Caramels! Don’t miss all my other favorite holiday and Christmas candy recipes!

A stack of graham cracker toffee bars made with a graham cracker base, toffee center and chocolate on top.

If I’m ever trying to think of a really simple dessert or treat that would be great for a crowd, easy to make for a party, or perfect for a Christmas treat for neighbors, these Graham cracker toffee bars come to mind.

I love how these bars have that wonderful toffee taste, but they’re not as brittle and hard as regular toffee. In lots of ways, they remind me of a homemade candy bar. They are fantastic, and would make great holiday gifts for neighbors.

Ingredients for Christmas Crack:

  1. Graham crackers
  2. Hershey’s chocolate
  3. Butter
  4. Brown sugar
  5. Pecans

How to make Christmas Crack:

1. Prepare your pan. Line bottom of a 8×13” baking pan with parchment paper, or spray with cooking spray. (You could also make these in a smaller 8” pan, by cutting the recipe ingredients in half.)

2. Layer graham crackers.  Spread the graham crackers along the bottom of the pan to act as the base for our bars.

Three overhead photos, the top photo of a 9x13'' glass pan lined with sheets of graham crackers, the next photo with hot toffee mixture poured over the crackers and the last photo of the toffee layer spread into one single layer.

3. Cook pecan topping.  Melt the butter to a saucepan, add the brown sugar and pecans and stir the mixture until everything is combined. Bring the mixture to a gentle boil for 5 minutes.

4. Pour over graham crackers. Pour the mixture over the graham crackers and smooth into one layer.

5. Bake for 7 minutes.

Two photos of a clear 9x13'' pan on a white marble board with the pieces of Hershey's candy bar placed on top of a hot toffee bar to melt, and another photo of the chocolate beginning to melt and being spread into a smooth layer.

6. Top with chocolate.  Break the Hershey’s candy bars into pieces and carefully place them all over the top of the toffee layer. Cover the pan until the chocolate begins to melt (5-10 minutes).  Smooth the chocolate into an even layer over the bars.

7. Cool.  Allow them to cool completely before cutting and serving. Refrigerate if you want, but after removing them from the fridge, wait for at least 15 minutes before cutting them so the chocolate can soften.

More Christmas Crack Variations:

Feel free to modify this recipe.  Here are a few suggestions:

  • Use White chocolate.  You could substitute white chocolate or drizzle it on top of the milk chocolate.
  • Use different Crackers.  Substitute Club crackers or ritz crackers
  • Top with candy.  M&M, peppermint candies, or sprinkles.

Consider these Holiday treats that make great neighbor gifts:

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Graham Cracker Toffee Bars | Tastes Better From Scratch
Prep 5 minutes
Cook 20 minutes
Total 25 minutes
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  • Preheat oven to 350 degrees F. 
  • Line a 9x13'' pan with parchment paper (or spray with cooking spray.) 
  • Place graham cracker sheets along the bottom of the pan.
  • Add butter to a large saucepan over medium heat and allow it to melt. Add the brown sugar and pecans, and stir constantly, bringing the mixture to a full boil. 
  • Boil for 5 minutes, stirring constantly. 
  • Remove from heat and pour mixture over graham crackers and spread into an even layer. 
  • Bake for 7 minutes. 
  • While the bars are baking, unwrap the Hershey's chocolate bars and break them into pieces. 
  • Remove bars from oven and carefully place chocolate pieces across the top of the toffee layer. Cover the pan with a lid or aluminum foil to allow the chocolate to melt (5-10 minutes).
  • Once chocolate has begun to melt, remove the lid and use a spatula to spread the melted chocolate evenly over the bars. 
  • Allow to cool completely before serving. I like to store mine in the fridge to set up (not required) but I leave them out at room temperature for 15 minutes before cutting them, to allow the chocolate to soften.


You may also enjoy caramel crunch bars!


Calories: 454kcalCarbohydrates: 51gProtein: 4gFat: 27gSaturated Fat: 13gCholesterol: 38mgSodium: 313mgPotassium: 101mgFiber: 2gSugar: 35gVitamin A: 380IUVitamin C: 0.1mgCalcium: 93mgIron: 1.7mg

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*I first shared this recipe November 2015. Updated November 2019 with additional instructions.

Graham Cracker Toffee Bars - only 5 ingredients to make the tastiest, easiest toffee bars! Perfect for an easy holiday treat. | Tastes Better From Scratch

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. Made Graham Cracker Toffee Bars today and used almond slices instead of pecans and Hershey’s dark chocolate bars Turned out great Will make again Easy, simple and yummy How long does it take for chocolate to harden?

  2. Not a fan of too much sweetness or milk chocolate so my version if this:
    Make the toffee syrup but toast the pecans separately, then chop, reserving some to use as halves after. Spread the toffee on the crackers, sprinkle with the chopped pecans and bake as per instructions. Melt dark, semi-sweet chocolate and drizzle onto finished squares. Allow to cool slightly, sprinkle with Maldon salt and pecans halves.

  3. I did not cook the toffee long enough. Is it a total loss or can I cook it all together and make something else? Thanks

  4. 2 stars
    I’ve n never made anything like this so I was careful to follow directions. At 5 minutes the toffee was burned but I poured it over the crackers anyway, –no oven fine thinking it would burn to a crisp-immediately topped with chocolate. What a terrible waste of expensive pecans. I’ll try again but will stop that boil at 4 minutes.

  5. 5 stars
    I gave this 5 stars because it is so easy and so yummy. But…my chocolate gets faint white areas or spots after a few days, doesn’t look very nice when serving to people. This has happened every time. Why do you think this happens?

  6. Was the toffee was supposed to be crunchy ? kind of like a peanut brittle? Wish it was. My toffee avec 5 minutes of boiling became thinker and was just soft enough to spread. I would have thought the toffee would have been crunchy but it was soft like fudge. And chocolate over it…woahh too much loll. Just let me know if the toffee is supposed to be crunchy. Thank you

  7. 3 stars
    Three stars because I followed the recipe exactly and the chocolate did NOT melt. It softened enough that I could not pick it off. I was then left with a mess trying to find ways to get the chocolate to melt. The recipe was mostly ruined but we did eat it anyway so we didn’t waste all the expensive ingredients. I absolutely recommend finding some way to melt the chocolate first and then pour over the hot graham crackers.

    1. That’s strange! If you pull the candy out of the oven and top it with the chocolate immediately and cover with foil, it has always melted for me and very quickly.

      1. 5 stars
        Yes of course it melts when you first take out of oven and then cover with foil…unless you wait forever to put chocolate in it …

    2. You can try it with chocolate chips instead of little bars. They melt easily, and I have had good success with them!

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