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This easy Graham Cracker Toffee (also called Christmas Crack) is one of the easiest treats to make, with just 5-ingredients.
Graham Cracker Toffee (AKA Christmas Crack) might be the easiest holiday treat.
Graham Cracker Toffee (AKA Christmas Crack) might be the easiest holiday treat.Whether you call it Cracker Toffee, or Christmas Crack, this recipe is hugely popular for a reason! It's very easy to make with just 5 ingredients, and it has that rich, buttery toffee flavor we all love, without being brittle and hard like traditional toffee.
It's my go-to if I need a really simple dessert for a crowd, or even to whip up holiday treats for neighbors and friends. Grab a package of graham crackers, chocolate, butter, brown sugar, and pecans, and you're ready to go.
(And if you're a toffee lover like me, don't miss my Toffee Cookie Bars, Chocolate Trifle with toffee bits, or this delicious Sticky Toffee Pudding!)
How to make Christmas Crack:
Line a pan with Graham Crackers. Us a 9x13inch pan, and line it with parchment paper. Arrange crackers in a single layer to act as the base for these bars.
Toffee Layer: In a saucepan, melt butter then add brown sugar and pecans. Stir to combine, then bring to a gentle boil and boil for 5 minutes.
Layer: Pour toffee mixture over the graham crackers and smooth into an even layer.
Bake at 350°F for 7 minutes.
Add chocolate: Remove from oven and carefully place chocolate bar pieces on top. Cover pan for 5-10 minutes to allow the chocolate to melt, then spread melted chocolate into an even layer.
Cool: Let these Christmas crack toffee bars cool completely before serving. You can refrigerate them if you want, but rest at room temperautre for 15 minutes before cutting.
Recipe Variations:
- White Chocolate: Use white chocolate instead of milk or dark, or drizzle some melted white chocolate on top of the milk chocolate.
- Crackers: Saltine crackers are also a popular choice for Christmas crack. You could also use club crackers or ritz crackers. You could even try a base of pretzels.
- Candy: Sprinkle on some crushed peppermint candy, m&m's, or sprinkles.
More Candy-like Treats:
- Chocolate Truffles
- Homemade Caramels
- Oreo Balls
- Chocolate Fudge
- Peanut Brittle
- Rocky Road
- Chocolate Covered Pretzel Rods
- Chocolate Turtles
- Browse all of my Christmas Recipes!
Graham Cracker Toffee (Christmas Crack)
Equipment
Ingredients
- 1 package Honey Graham Crackers
- 14 ounces Hershey's chocolate bars, (I use two large 7oz bars)
- 1 cup butter
- 1 cup light brown sugar
- 1 cup chopped pecans
Instructions
- Preheat oven to 350 degrees F. Lightly spray a 9×13'' pan with cooking spray, then lay parchment paper on top, so it sticks firmly in the pan.
- Place graham cracker sheets to cover the bottom of the pan.
- Toffee layer: 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.
- Bake: Remove from heat then pour mixture over graham crackers and spread into an even layer. Bake for 7 minutes.
- Add chocolate: While the bars are baking, unwrap the Hershey's chocolate bars and break 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).
- Smooth melted chocolate evenly over the bars.
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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*I first shared this recipe November 2015. Updated November 2019 and December 2024.
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 find your comments helpful Thank You
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!