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Preheat your oven to 350°F. Line a half sheet pan (approximately 13x18 inches) with parchment paper or a silicone baking mat for easy removal.

Arrange the individual graham cracker squares in a single layer on the prepared half sheet pan, covering the entire surface. Break full sheets as needed to fit.

Evenly sprinkle the chopped pecans over the arranged graham crackers.

In a medium saucepan, combine the unsalted butter, granulated sugar, and vanilla extract.

Place the saucepan over medium heat and stir continuously until the butter has fully melted and is well combined with the sugar. Once melted, increase the heat to medium-high and bring the mixture to a full, rolling boil.

Once boiling, continue to boil the mixture for exactly 2 minutes, stirring occasionally to prevent burning.

Carefully pour the hot, bubbling toffee mixture evenly over the graham crackers and pecans on the sheet pan. Use a heat-safe spatula to gently spread the mixture if needed, ensuring even coverage across all the crackers.

Bake in the preheated oven for 7 to 9 minutes, or until the toffee coating is bubbling vigorously and the edges of the graham crackers are slightly browned.

Remove the pan from the oven and let it rest for 1 minute. While still warm, use a spatula and a knife to gently separate the individual toffee bars. Transfer them onto a cooling rack to cool completely.

Allow the toffee bars to cool completely on the cooling rack, which will take approximately 30 minutes, before serving or storing. This allows the toffee to harden and become crisp.


Preheat your oven to 350°F. Line a half sheet pan (approximately 13x18 inches) with parchment paper or a silicone baking mat for easy removal.

Arrange the individual graham cracker squares in a single layer on the prepared half sheet pan, covering the entire surface. Break full sheets as needed to fit.

Evenly sprinkle the chopped pecans over the arranged graham crackers.

In a medium saucepan, combine the unsalted butter, granulated sugar, and vanilla extract.

Place the saucepan over medium heat and stir continuously until the butter has fully melted and is well combined with the sugar. Once melted, increase the heat to medium-high and bring the mixture to a full, rolling boil.

Once boiling, continue to boil the mixture for exactly 2 minutes, stirring occasionally to prevent burning.

Carefully pour the hot, bubbling toffee mixture evenly over the graham crackers and pecans on the sheet pan. Use a heat-safe spatula to gently spread the mixture if needed, ensuring even coverage across all the crackers.

Bake in the preheated oven for 7 to 9 minutes, or until the toffee coating is bubbling vigorously and the edges of the graham crackers are slightly browned.

Remove the pan from the oven and let it rest for 1 minute. While still warm, use a spatula and a knife to gently separate the individual toffee bars. Transfer them onto a cooling rack to cool completely.

Allow the toffee bars to cool completely on the cooling rack, which will take approximately 30 minutes, before serving or storing. This allows the toffee to harden and become crisp.
