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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Recipe

Graham Cracker Toffee Bars | Tastes Better From Scratch
Prep 5 mins
Cook 20 mins
Total 25 mins
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Video

Ingredients
 
 

  • 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

Instructions
 

  • 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.

Notes

You may also enjoy caramel crunch bars!

Nutrition

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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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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Comments

  1. 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?

    1. 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.

    1. 5 stars
      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.

  2. 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! ?

    1. 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. 🙂

  3. 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?

    1. 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.

  4. 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!

    Thanks!
    Bev

  5. These are magnificent! My sister in law made them for Thanksgiving and my husband has insisted that I make them for Christmas.

  6. 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.

  7. 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!

    1. 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!

  8. 5 stars
    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

  9. 5 stars
    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) !

  10. 5 stars
    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!

    1. Thanks so much Jen–I’m soo happy everyone liked them, even enough to hide them 😉 . Thanks for taking the time to comment.

  11. Bought a new thermometer just for making toffee!! What temperature would you suggest I cook the sugar mixture until?

    1. 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!

  12. 5 stars
    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.

  13. 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?

    1. 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!

  14. 5 stars
    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

  15. 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.

  16. 3 stars
    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.

  17. 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.

    1. 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.

  18. 5 stars
    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?

    1. 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.

  19. 5 stars
    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!

  20. 5 stars
    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.

  21. 5 stars
    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!

  22. 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.

  23. 5 stars
    My son absolutely loved it, I’m hesitant to try, because it looks way too sweet LOL
    but it’s prefect for kids!

  24. 5 stars
    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.

  25. 5 stars
    Seriously, these are way too easy to make for something so delicious. Yet another amazing recipe courtesy of you!

  26. 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.

  27. 5 stars
    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!

  28. 5 stars
    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.

  29. Hi Lauren,
    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

  30. 5 stars
    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!!!

  31. 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.

  32. 2 stars
    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.

  33. 5 stars
    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!😍

  34. Question: are these hard like regular toffee (hard on old teeth 🙂 or are they soft to the bite? Thanks in advance!

  35. 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

  36. 5 stars
    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!

  37. 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!

  38. 1 star
    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.

    1. 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.

    2. 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!

  39. They look yummy and probably don’t last long. Just wondering how far in advance you can make them and how to store them.
    Thanks.

    1. 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.

  40. 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

  41. 5 stars
    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!!!!!

  42. 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!!!! 🤣

  43. 5 stars
    Also, can this be made during Summer months when the humidity is high, or am I going to have to wait till Fall??