- 1 cup unsalted butter (2 sticks)
- 1 cup granulated sugar
- 3 cups graham cracker squares, broken into pieces
- 1 cup semisweet chocolate chips
- 1/2 cup chopped pecans (optional)
- 1/4 teaspoon salt
Unsalted butter and sugar cook together into a quick toffee that bubbles up around the graham crackers and hardens into a crisp, buttery layer. The graham crackers give structure and subtle honey flavor, while semisweet chocolate chips melt over the hot toffee for a glossy topping that balances the sweetness. Pecans add crunch and a nutty finish, and a pinch of salt keeps everything from tasting too sweet.
Step-by-Step Instructions
Prep the Pan and Crackers
- Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper so the toffee releases easily and cleanup is simple.
- Arrange the graham cracker squares in a single, snug layer over the parchment, breaking pieces as needed so they cover the pan with no big gaps.
Make the Toffee
- In a medium saucepan over medium heat, melt the butter completely. Stir in the granulated sugar and salt, then bring the mixture to a gentle boil, stirring until it looks smooth.
- Once it begins boiling, stop stirring and let it bubble for 3–5 minutes, or until it turns a rich caramel color and thickens slightly. Watch closely so it doesn’t scorch.
Bake and Top
- Carefully pour the hot toffee evenly over the graham crackers, using a spatula to spread it so all the crackers are coated.
- Bake the pan in the preheated oven for 8–10 minutes, until the toffee is bubbling all over and looks set around the crackers.
- Remove the baking sheet from the oven and immediately sprinkle the semisweet chocolate chips evenly over the hot toffee layer.
- Let the chocolate sit for 2–3 minutes to soften, then spread it into a smooth, even layer with an offset spatula or the back of a spoon.
- If you’re using pecans, sprinkle the chopped nuts evenly over the melted chocolate, gently pressing them in so they stick.
Cool and Serve
- Allow the toffee to cool completely at room temperature, or refrigerate the pan until the chocolate and toffee are fully firm.
- Once set, lift the slab off the parchment and break it into irregular pieces with your hands or cut it with a sharp knife. Serve on a platter or pack into tins for gifts.
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