Graham Cracker Toffee Bars are a five-ingredient dessert combining a crunchy graham cracker base with buttery toffee and chopped pecans, made in under 20 minutes. The standout trait is their simplicity and speed—no mixer or fancy technique required.
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Preheat your oven to 350°F (175°C).
Arrange graham cracker rectangles in a single layer on a half sheet pan. The creator notes that exactly 51 will fit.
Sprinkle the chopped pecans evenly over the graham crackers.
In a medium saucepan over medium heat, combine the butter, granulated sugar, and vanilla extract.
Stir the mixture until the butter has completely melted and is combined with the sugar.
Increase the heat to medium-high and bring the mixture to a full boil. Boil for exactly 2 minutes, stirring occasionally.
Carefully pour the hot toffee mixture evenly over the graham crackers and pecans.
Use a spatula to quickly spread the toffee to cover all the crackers.
Bake for 7-9 minutes, or until the toffee coating is bubbling and the crackers are slightly browned.
Remove from the oven and let rest on the pan for one minute.
Using a spatula and a knife to help separate, transfer the individual bars to a cooling rack to cool completely.
Store in an airtight container at room temperature for up to 5 days, refrigerate for up to 2 weeks, or freeze for up to 3 months. No reheating needed.
Yes. Store in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks. They can also be frozen for up to 3 months.
Chopped almonds, walnuts, or even crushed toffee bits work well. You can also omit the nuts entirely if you prefer.
The butter and sugar mixture should reach a light golden brown color and smell nutty, usually 5–7 minutes of constant stirring. Use a candy thermometer if you have one—aim for 300–310°F (hard-crack stage).
Yes, but reduce the recipe's salt if you add any separately. Salted butter will work fine and add a slight salty-sweet contrast.
Grainy toffee usually means the mixture was stirred too much or cooled too slowly. Avoid stirring once boiling; pour immediately onto the crackers and let cool at room temperature undisturbed.
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