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!
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:
- Graham crackers
- Hershey’s chocolate
- Brown sugar
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.
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.
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
- 1 package honey graham crackers
- 14 ounces Hershey's chocolate bars (I use two large 7 oz bars)
- 1 cup butter 2 sticks
- 1 cup light brown sugar
- 1 cup chopped pecans
- 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.
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RATE and COMMENT below! I would love to hear your experience.
*I first shared this recipe November 2015. Updated November 2019 with additional instructions.
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?
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
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.
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.
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 …
easy to make and delicious
Yummy! And so easy!
Do I have to bake it before adding the chocolate? I was just wondering, because I haven’t baked mines (by mistake) for the 7 mins. I guess it makes it more firm I dont know. Their in my fridge now hopefully it sets! I will let you know!
I couldn’t figure out why my topping was so hard to spread out and reread the instructions after having looked at about 20 recipes for these. I must have gotten my wires crossed and I used a cookie sheet instead of a 9×13 🤦♀️😂 So it is more like a graham cracker bark than a bar, lol. My stove top must run a bit hot as well as I boiled and stirred constantly for 5 minutes and the toffee is just a tad overcooked. Not scorched but close! Anyway, it is still a happy experiment and I will make these again with the correct measurements, pan, and turn my flame down to medium low. I didn’t have chocolate bars but used Ghirardelli semi sweet chips and spread them out when they melted. Sprinkled some pink sea salt on top and they are delicious!
Love this recipe. My caramel topping usually never works out right but this one turned out great. I would probably line up more graham crackers cause there was still more caramel that could’ve covered about 4 more crackers, if you can fit them on the sheet.
Would rather see a video!
There is a video for this. From the top click jump to video button!
LOVE this! Easy and decadent. I used cinnamon graham crackers, and sprinkled the bark with a little sea salt once out of the oven, then sprinkled dark chocolate chips. The salt and bitterness of the chocolate went nicely with the sweet. Thank you for the great recipe!
This is much better if saltine crackers are used for the base. Not so sweet and they stay crispier than Graham crackers. The bit of salt is a nice contrast to the sweet caramel.
I have made it both ways and love it with the graham crackers way better. But to each their own taste. I also make it with sliced almonds! My problem is when I go to cut it the chocolate separates from the bottom!
I have the crackers separate from the toffee too. My mom always made these by pouring the toffee over the crackers, topping with the chocolate and lastly spreading on the nuts. She used peanuts. Also saltines for a little more of a sweet/salty taste.
I also wonder what the temperature on a candy thermometer would be? Simmer gently for 5 minutes never quite works out for me.
Oldie but goodie!
I made these today and I thought they were easy to make and tastes great! I don’t understand the complaining comments.😕
The pan was so hot I had trouble pouring it over the crackers. Then I couldn’t get it to spread. Finally, the sugar and butter separated. I have made a different version of this before and it came out fine. I used a timer for everything, so not sure what the problems was. Disappointed.
Same thing happened to me !!
I followed this recipe and it came out soft.
These are excellent. I’ve done my own variation using Cadbury milk chocolate with crumbled pecans atop the melted chocolate rather than pecans in the toffee part. I’ve made these 3 times now and everyone goes crazy for them. 1 out of the 3 times the layers seemed to break apart from each other easier and I’m not sure what was different as I thought I had done them all the exact same way. I did do one with 1.5 times the quantity and they worked out great…I used a cookie tray with parchment for larger area. The other two times I used size dish per recipe. They taste wonderful and I find the Cadbury milk chocolate is delicious for this recipe.
Very good! Big hit with my friends
I have made these several times now they are delicious Thank you for the recipe!!!!!!
These were incredible! Very sweet but I adore Hershey chocolate bars so I loved them as the frosting. My husband loved them too!
Made this and was OK. The choc bar pieces didn’t melt like they should have & then were not easy to spread. Had to put back into oven and cover with foil another 10 min & still had to press them down into the caramel mixture to get them to melt more enough to spread a little….
I made this looking for a subsitute for english toffee but no this does not meet or even come close if u are wanting toffee taste. Too much sweet. i used semi sweet choco chips . As to a bar cookie type this will do for that. Simple to make satisfys crunch desire. Bess
Are you using only one layer of crackers?? Can walnuts be used?
Yes and yes.
They were quite good, but too sickly sweet. I will try them with semi-sweet chocolate. I bought a good quality Lindt chocolate, but to be honest; I almost have a headache from the sweetness.
I am about to make the recipe.
How long do they keep without making the cracker soggy? How best to store them?
About a week in the fridge in an air tight container. You can also freeze it!
Tastes good but what a crumbly mess! When I cut into it most of it just fell apart.
Perfect for a crowd
Way better than I had expected ! Easy and absolutely deelish. Sprinkled chunky sea salt on top as I’m a salt a holic. Two thumbs up.
I made these for Christmas last year and they were a big hit. Friends are already asking for them again this year.
I can’t wait to make this recipe for church! I did notice that when I increased the recipe to #3 online, on the Hershey’s bars, it states the: 42 oz. But it didn’t change the amount of how many you used it still says I used 2 7oz. Bars. Also, on the butter it says 3cups of butter, but I used 2 sticks. It also didn’t change on the #2 either. I know what you meant, but not sure others might not catch it. Can’t wait to make them!!
Love your recipe looks delicious but I need a translation into European ingredients! eg what are Graham crackers? Is that possible. We don’t have butter in sticks !
Really would like the recipe I could use ,so many American
recipes are difficult for us ” foreigners ” thank you
You can make graham crackers from scratch or use digestives! This recipe calls for 1 cup of butter. https://www.biggerbolderbaking.com/homemade-graham-crackers/
Your recipe looks delicious
I made theses bars and the graham crackers are very soft why is that? I baked them for 7 minutes like it calls for it appears they are not setting up.
i am going to try these for the first time to give to friends with the rest of my cookies. Can i freeze these for a while?
Ye, that should be fine!
Love your recipes!
It seems like these would be hard to cut since the Graham cracker bottom isn’t a solid crust. Could you crust the Graham cracker to make a solid crust??? I’m referencing the Graham cracker toffee bars.
Laura, I don’t know why everyone insists on calling their recipes “crack” because they are so good they are addicting. Obviously they have not been affected by the destruction of addiction. It is not a joke, and is actually offensive that it is used so cavalierly to describe food.
We call it Christmas Crack because the bottom layer is crackers. It’s Christmas Crackers. I wouldn’t ever joke about addiction.
I just made these and haven’t cut into them but my question is why after mixing the sugar and butter my was much thicker than the video. I hope they turn out and not too hard.
This is such a simple recipe! It was so easy and so delicious! Dangerously delicious!!!
A note on why this recipe might not work for some. I’ve made toffee and caramel for years and have learned to watch the humidity. It plays heck w/ boiled sugar. Boiling sugar reduces the moisture. If it is humid the candy reabsorbs water as it cools. I wasted a lot of time and $$ making grainy toffee. Looked it up and experts say the humidity should be less than 35%. I also concur w/ another poster about using a candy thermometer to “firm ball.”
Those graham cracker toffee bars looked wonderful and easy. thanks…Sharon
I will not put the nuts in until the end next time. They were totally burnt to a crisp. I will also boil the sugar and butter for less than 5 minutes next time. It was a complete waste of time and money, but I’ll try them again one more time and make the adjustments I mentioned above. If it worked for others, it must be a cook’s error!
I am looking forward to making ur chocolate crackers.
So looking forward to receive the recipe. Thank u, Lu
This is absolutely delicious and incredibly easy to make. I added some extract chopped pecans on to the top of the melted chocolate. I highly recommend!
These are AMAZING!!!!! And sooo easy to make. I’ve made them a few times now, and I sub 1 package (~12 oz) semi-sweet chocolate chips for the chocolate bars. And I use store-brand graham crackers, as I find them crunchier, and I like that. Then, I cool them completely at room temp, stick them in the fridge for a bit to harden up, then take them out and cut them in to bars, then store them in bags in the freezer. I can take out a few at a time when I want them — it’s perfect!
the substitutions are great…however, Hershey bars are the best, hands down. I’ve used other chocolates too, Callebaut is great chocolate, but for certain types of bars Herchey’s is the best.
I have not made this recipe yet, but have had/eaten it in two variations, graham crackers and saltines, at two clubs I’m a member of. Hope to make it soon. It is so delicious!
It didn’t take long to figure out why they call this “crack” lol!! Also, not sure why all the other recipes call for saltines, not even interested in trying that version. Couldn’t find my 9×13 pan, all I had was an 11×13 so I just upped everything a half cup and it worked out perfectly. Also not a single store I went to at Christmas time had Hershey bars and I chose not to use a generic brand so I used Hershey chips instead and that seemed to work out fine also. The only difference was it didn’t seem to want to slice into bars, just broke into pieces like brittle does. That was ok too. Not a single complaint and I’m still getting asked to make more. Actually, made more today for my Bible study ladies!! HIGHLY RECOMMEND❤❤
Hi! These are fantastic. Note on the 2x recipe. 2 cups butter is 4 sticks not two.
Recipe is not quite right. The toffee was overdone (was better with about 3 min boiling). I personally prefer putting the nuts on top of the chocolate, that way it’s easier to spread and I can keep the chocolate layer even. Otherwise having the nuts in the toffee made the chocolate layer too thick in places.
Sigh. There’s one in every crowd.
This looks so very delicious & quite easy. I am going to make this immediately, I know it will be a hit with my family. Thanks so much for sharing with us.
The contents were delicious. But I had difficulty with the recipe, and I made my own mistake as well. I used too much chocolate. But I also had trouble with the Toffie. I had used the instructions from the printable recipe that said to bring to a rolling boil and stir for five minutes at the full boil. Then I saw in the picture version of the recipe, that it said to bring to a gentle boil and stir for five minutes. I chose the full boil version and my toffee it was grainy. My saltines also did not hold up, and crumbled upon cutting. What did I do wrong? I know I put on too much chocolate. I didn’t have the bars and wanted dark chocolate, so put the same number of ounces on as two bars would be, 14 ounces. But it was much too thick and dominated. I can fix that, but how can I fix the Toffie and the crackers. I used saltines. Thanks for any input.
I had the same Problem with the Toffee.
I tried the recipe 2 times. First with the description in the text that was when it was still delicious but the sugar was still there, next with the video. It looked exactly like in the Video. The melted butter then swam up over the chocolate some how at the end?!
I love his recipe. Since every stove cooks differently, I used a candy thermometer when boiling the toffee, removing when the temp reached the ‘firm ball’ mark. They came out perfect.
Best…thank you so much for the idea. Went overwhelming with the neighbors. Very good and additive. Merry Christmas
So good and so easy!
The best and favorite of all who eat. Worth every calorie!
Followed the directions as above stated and they look nothing like the picture and are not a recipe I would save. I would agree with Carol.
Can I use semi.sweet chips? I’m sure I could but just wondering if it’s been tried
Yes, that’s fine as long as they are high quality chocolate chips (like ghriardelli)
Don’t waste your time or ingredients to make these. Looks good but does not live up to other reviews at all !!
What on Earth! These were so simple and delicious! Definitely five stars! Be sure not to boil the brown sugar, butter, and pecans too long. Five minutes, no more. I found I didn’t need quite as much Hershey bars as called for in the recipe. A six pack of bars was enough, but some may prefer a thicker layer of chocolate.
These were a big hit at our Annual Christmas party! Many requested the recipe! ❤️
I love chocolate Christmas candy’s. Will buy the ingredients as soon as possible.especially from scratch.
Going to make these next weekend.
I made these exactly like the recipe says. They are delicious, but the chocolate separates from the bars. What could possibly cause this?
Don’t refrigerate the bars. Cool them at room temperature & the bars will stay together.
Can you freeze them
I made them but the filling got really hard, even though I followed directions. I had to break them apart I couldn’t slice them. Next time I will boil it a shorter time.
Is there a way to make it lower fat/calories by using less butter or half butter half yogurt?
I only have cinnamon graham crackers, can I use them?
Also, can this be made during Summer months when the humidity is high, or am I going to have to wait till Fall??
You use 2 7 oz bars? It doesn’t look as thick as a 7 oz bar in the picture
Simple and delicious!
It’s now over 2 months since I first followed your recipe and I make them like every 2 weeks! I have been trying different nuts, different chocolate. So far my favorite has been the Hershey chocolate and walnuts. Not that I didn’t like almonds or pecans or other types of chocolate in the recipe but that was my favorite so far! It is very addicting but the only problem is that I have to wait for it to cool! That is the hardest thing to do ! EVER!!!! 🤣
Holy moly ! That’s all I can say about these! My Mom has made a recipe like this since I was younger but hers was more involved. Now since we are both much older this one is quicker and easier and fabulous!!!!!
Can you use chocolate chips for the Hershey bar
Yes, just be sure its a high quality brand (like ghirardelli) so the chips will melt easily.
Great recipe and really easy to make. Love these and they are a new tradition in our family.
May I ask you all this question, all I have is plain Graham crackers and walnuts may I use both, instead of honey Graham crackers and pecans? Thank you
Yes, that would be fine!
I chilled the chocolate and toffee but when went to cut it, the chocolate came off. What did I do wrong?
Placing warm chocolate in the freezer (and even sometimes in the refrigerator) makes it shrink and pull away from the toffee layer as it cools. It’s best to allow the entire thing to cool on the counter for up to half an hour before placing it in the fridge or freezer.
Also, the toffee layer must be piping hot when the chocolate is spread over it in order for the chocolate to melt down into the toffee and adhere. I always turn another pan upside down over the dish in order to keep in the heat while the chocolate melts for a minute. You could also return the pan to the (warm, but turned off) oven for one minute to keep the toffee hot while the chocolate melts. I hope this helps.
My chocolate cake off too. I followed recipe exactly.
They look yummy and probably don’t last long. Just wondering how far in advance you can make them and how to store them.
Not sure what I did wrong but mine didn’t turn out anything like the picture. The filling was more like a ball of thick goo. It tasted like the crystalized brown sugar. I didnt bother with the chocolate, it would have been a waste.
Same for me. I added some half & half but that didn’t work very well. Finished it with the chocolate. My family ate it anyway.
So, because this didn’t turn out the way you hoped you decided the way to handle your own error was to give this recipe/post a one-star review?? That’s sort of petulant and petty. The correct response would be to try the recipe again, or perhaps to post a question for help. Plenty of others have made these and apparently they turned out great. The problem is NOT with the recipe!
Right on! What I have always wanted to say. Thanks
This is easier and better than my old recipe. I do still prefer dark chocolate.
What kind of butter sweet or salty
I make them with salted butter, but I guess it’s a matter of taste.
I have made these several times and they are amazing and addictive. Using parchment paper makes cutting and removing bars so much easier. I have also used a combination of milk and dark chocolate when that was all I had. I actually liked the combination better than all milk chocolate because it is not quite as sweet. But these have become a favorite because of taste and also because they are easy, quick and do not require a lot of ingredients!
I’ve made these with Saltine crackers, but I prefer the graham crackers. I’ve also tried with both chocolate bars, as well as chocolate chips. I don’t see where there’s a difference with those. That’s more a personal preference. They’re addicting no matter which way you make them, but definitely the graham crackers are the way to go IMOHO!
I made these and it seems like I could still feel the bits of brown sugar. I boiled for 5 mins and baked for 7 and used a cup. Not sure what I did wrong
Question: are these hard like regular toffee (hard on old teeth 🙂 or are they soft to the bite? Thanks in advance!
No, they are not hard like toffee.
Super!!!! Everyone loved these. Thank you😊
Wow! Where have these been all my life? My 13 yr old made them for the Super Bowl–added team-colored sprinkles to the warm chocolate. EVERYBODY thought they were incredible, even my husband who isn’t a huge chocolate guy. I think I are about 6 squares and had to force myself to stop! Thank you for bringing these into my life!😍
I found this recipe on Pinterest a few weeks ago. I’ve attempted this recipe at least 7 times, cooking them exactly the same every time. Sometimes they turn out, sometimes they don’t. The first time my butter and sugar separated and they were crumbly and soggy in the bottom. Another time the toffee was so hard I thought I’d break my teeth. Can you provide a cooking temperature for the toffee, rather than “5 minutes”. Every stove/oven is different and “medium” on one stove is not the same as it is on another.
These are delicious and so easy to make! I shared as gifts to family and friends and they loved them as much as I did. I also made them with saltines and they were excellent! Will be making both ways again soon.
Sounds amazing will be making for New Years!!
These were a HUGE HIT with all the family this Christmas!!!! Everybody loved these and wanted the recipe. They were so easy to make and pretty darn inexpensive as well. Made a lot too.
One thing you might want to do is to line the pan with parchment paper. They were a little hard to get out of the pan but that could have been because I took them straight out of the refrigerator and tried to cut them into small squares (small is good as they are rich). Will try the parchment idea next time I make them. They will be my go to desert for whenever I need to take a desert or just for a huge and wonderful treat.
Try these, you’ll love them!!!!!
Thank You Lauren you’ve made a lot of people VERY HAPPY!!!
Can I substitute walnuts for pecans.
I’m wanting to try your yummy Graham Cracker Toffee Bars, but a more not a fan of graham crackers. What do you think about using thin, homemade shortbread ćookies?E
I would use saltine or club crackers!
Great easy recipe. These are very yummy and easier than almond Roca.
I made these for a Christmas Get together. They were super easy to make and were a big hit!
I’ll be making these again and again.
Made these so I could take some to a Christmas party, and to keep some for ma-self. =) They were fantastic! An addition to a previous comment about cooking the toffee: The mixture started to get what seemed like too thick (on a low burner setting even), but I kept it on and kept stirring, taking it off maybe thirty second early because I was getting nervous about it crystallizing. It still spread great and set up nicely, and no soggy anything. They were a hit and will be calling for a few extra minutes on the exercise bike this week. 😉 Thanks for sharing this easy but delightful treat!
Can you use chocolate chips instead of the Hershey bars?
You could but it has to be a good brand (like ghirardelli) or else they wont melt well enough to spread.
I used store brand chocolate chips and it worked just fine.
Can you freeze them?
I haven’t tried it but I think it would work :-).
I have made these 2x. They are easy and really good. I have an issue with them falling apart. First time the chocolate fell off. I used a different chocolate the second time and the graham crackers fell apart. Any suggestions would be appreciated I want to add them to my goodie boxes.
Seriously the best stuff. I make this for almost everything because people won’t let me make anything else!!
Seriously, these are way too easy to make for something so delicious. Yet another amazing recipe courtesy of you!
I’ve made these 3x in the last month for different functions and everyone loves them so much. They are soooooo so easy to make and they are beyond good. I like to use semi sweet so they aren’t too sweet and I also added 1/4 tsp of sea salt and added toasted coconut on top. So many people have asked for the recipe.
My son absolutely loved it, I’m hesitant to try, because it looks way too sweet LOL
but it’s prefect for kids!
Delicious and easy to make.
Made these today. They are awesome!!
I already left my comment earlier but forget to rate the recipe. I gave it 5 stars!
These bar are delicious! I made them for my church small group and they LOVED them. Anyone that says the bottom was soggy or too soft mean they didn’t cook the brown sugar mixture long enough. If you cook the mixture 5 minutes AFTER it starts to boil while continually stirring you want have a soggy bottom. The mixture is suppose to get somewhat thick. Girl you KNOCKED it out of the ball park with this recipe.
I made these for Christmas gifts and they turned out perfect! If you can follow instructions your reward will be great! I will definitely make these again!
These are wonderful, they turned exavtly like they were supposed to & they are delicious!!! Such an easy recipe, too.
These are wonderful and so easy to make. I have used Hershey’s bars, kisses, even chocolate chips and they always turn out great. Everyone really loves them! Planning to make them for holiday parties and gifts this year.
These were a big hit! I used slightly less chocolate for a thinner layer. I also did NOT refrigerate them for fear of rock solid toffee, just made them in the AM and left thee dish on the counter all day. Lastly, I used an oversized piece of parchment paper – once ready to cut them up I just lifted the entire thing onto a cutting board, no worries about sticking!
I love these and they are addictive! The only problem I have every time I make these is the chocolate will not get firm. Room temp, refrigerator, freezer, I’ve tried it all and stays soft. Any advise?
Tammy, the chocolate is suppose to end up being the texture of a Hershey bar. If you eat them too soon after you first cook them then the chocolate will not be quite set. But if you cool them to room temperature then put them in the freezer for about 20 minutes then put in refrigerator for 4 or 5 hours. And before you cut them let them sit a little. The chocolate should be firm as a Hershey bar it will not get any firmer. Hope this helps.
So I just made these per the instructions. And the toffee filling never really hardened into its own layer. It seemed to just seep to the bottom. Even after chilling in fridge, once taken out and at room temp to cut, the bottoms of the graham crackers are almost soggy with the mixture.
Hi Zach, I’m sorry the toffee was soft, that just means it wasn’t boiled for long enough. Next time make sure it comes to a full boil (not just a few bubbles to the surface) before starting the 5 minutes timer.
Really enjoyed how these turned out. Super simple to make as well.
Thanks Joan! Happy you liked them 🙂
Made these for the first time, so followed the recipe exactly. However when I cut them, the syrupy part was on the top and the underside of the graham cracker. I planned on taking them to a meeting at our church for dessert time. Had to forego that as the bottoms were so messy. As I said previously followed recipe exactly. They were delicious, though. Any suggestions. Also I was wondering if brown sugar should be packed? Noticed you have another similar recipe with different amounts of ingredients.
I made these yesterday. Easy & delicious. I accidentally bought cinnamon sugar graham crackers by mistake.
I also used chopped walnuts for the cup of nuts. Will definitely make these again…yummy! I had no problems getting them out of the pan. I was in a hurry so I broke some apart instead of cutting them.
Made these at Christmas and were easy to make. Everyone loved them. Making them today again
Thanks for sharing Fiona! I”m so happy to hear that 🙂
these are so quick and easy and delicious, i HAD to add them to my Xmas gift baskets this year! AND a whole tin for Just my SIL. <3
They do make a great Christmas gift! Thanks so much for sharing Suzy 🙂
I made this toffee fora house warming party this summer and they were the hit of the dessert buffet. I just made them for Christmas but after boiling the sugar and butter mixture for 5 min., the butter separated from the sugar. Did I boil the mixture too long?
Hi Beth, more than likely it would have to do with not stirring the mixture constantly, and the heat conduction in your saucepan–if the temperature was adjusted at all–high or low– rather than maintaining it on medium. Hope that helps, and hope you get to try them again soon!
I’m the “L” from a few comments up. I tried my hand at making these bars again this year (a testament to how good they taste – I still remember them from a year ago!) and am happy to report that this time, I had SUCCESS!! The bars held together perfectly this time around! I did do one thing differently than last year, which I think was the key. I didn’t put the bars into the fridge at all — I left them to cool on the counter at room temperature, then cut them at room temperature. Perhaps chilling the bars makes the chocolate more brittle (and therefore more likely to separate from the toffee?) Anyway, I just thought I’d let you know how much me and all my guests loved these. They were truly delicious.
I am thrilled that they turned out for you this year! Thank you so much for sharing what worked for you!
Bought a new thermometer just for making toffee!! What temperature would you suggest I cook the sugar mixture until?
Hi CJ. I haven’t used a candy thermometer with this recipe. I think if you follow the cooking instructions they should turn out perfectly!
These are amazing! I used parchment paper to make it easier to remove from the pan, and cut into bars while still warm (but left them in the pan in the fridge to cool). I made these for our holiday dessert party. They were so good, my mom hid some for herself before the guests arrived. Thanks for sharing the recipe!
Thanks so much Jen–I’m soo happy everyone liked them, even enough to hide them 😉 . Thanks for taking the time to comment.
YUM! These look so good! ♥
I just made them this morning. There are lots of ways to modify. I used a bit less butter and sugar, 3/4 cup of each in an attempt to cut just a few calories out. I had a bit of melting chocolate and some chocolate chips for the topping. Even added some chopped walnuts to half of the pan, since hubby doesn’t like them. I didn’t put them in the fridge at all, just cut when set and cool. They are great (and half gone by 6:00pm) !
Thanks for sharing! Loving your adaptions!
I have brought these bars to a few pot lucks this summer, and they go quickly. Everyone loves them and they are addictive. I don’t know why others are having trouble cutting them into nice bars. Mine sliced up great, with very little crumbling. A great recipe and a definite keeper. Thankyou
Thanks so much Carol–I’m happy you’ve made them so many times and especially happy everyone loves them!
Can you make these a day ahead of time or will they fall apart? Thanks!
That should work great!
I live in Scotland and can’t find Graham’s crackers any where
You can make this recipe with regular soda crackers and it’s also great!
Tasty bars, but unfortunately I couldn’t serve them to my guests. The top chocolate layer completely separated from the rest of the bar upon cutting. There was no way I could cut them into squares. I ended up with shards of the dessert, the toffee & chocolate layers completely separating. Disappointed!
I was researching why the chocolate separated (these tasted so good, I couldn’t give up on them just yet) and came across a similar recipe by Martha Stewart. She advises cutting into the dessert while it’s still warm to avoid breakage. I’m going to try that next time to see if it helps!
Can you make these without nuts for people that don’t like nut in their desserts
Yes, that should be fine.
These were great! The first time my heat was too high and the nuts burned. The second time I just boiled the butter and sugar and poured over ritz crackers and the nuts. They were fantastic! It really is trial and error when boiling sugar.
These are magnificent! My sister in law made them for Thanksgiving and my husband has insisted that I make them for Christmas.
I’m so glad! Thanks for sharing 🙂
Thank you for including a printable recipe!! It doesn’t waste so many sheets of paper that way. I haven’t made these bars yet, but I sure will. They look so delicious!
I made these last night, and put them in the refrigerator. I tried cutting them this morning to take to a picnic
for the 4th and they were soon hard to cut. Many crumbled when I tried to cut them into squares. What happened to
make them so hard?
Hi Anne, that would be from overcooking the sugar/butter mixture on the stove. Either too high heat or for too long, or both. So sorry they were hard! I hope you get to try them again. If you have an electric stove you may want to try a lower heat.
Where do the pecans go in this recipe? I am assuming just sprinkle them in with the chocolate..
Hi Hannah, the pecans are added to the saucepan (step 3) with the butter and brown sugar.
These were very tasty, but the bottom toffee layer was very fragile and kept crumbling when I was trying to cut them. They were not nearly as pretty as the pictures here! ?
That may be because they weren’t cooked long enough. The toffee filling should get hard enough when it cools that it becomes it’s own layer, and doesn’t soften the graham cracker too much (making them fragile). Next time I’d cook the mixture a little longer on the stove. 🙂
I use a candy thermometer and cook to soft crack
Ooh, these look amazing!
Can you use graham cracker crumbs? Or a graham cracker crust for this?
Hi Sonya, I haven’t tried it but I think it should work fine! I’d love to hear how you like it.
Graham crackers or saltine crackers….and a bag of toll house chips ..and slivered almonds for the top….easy way to get them out of the pan…spray with cooking spray…when finished set in freezer for 15 minutes.
This recipe looks awesome & so easy to make. I will be trying it before I have company during the holidays to see how it turns out. Can I use Chocolate Chips instead of Almond Bars if I choose?
Hi Pamela, you can absolutely use chocolate chips 🙂 Hope you enjoy them!
I just finished making these bars. The bottoms were terribly sticky and I had to fight to get them out of the pan. They tasted ok but definitely not something I will make again.