Graham Cracker Toffee Bars
Graham Cracker Toffee Bars
Ingredients
- 51 graham crackers, individual squares
- 1 cup chopped pecans
- 1 cup unsalted butter, (2 sticks)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- 1
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.
⏱️ 2 min•🌡️ 350
- 2
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.
⏱️ 3 min
- 3
Evenly sprinkle the chopped pecans over the arranged graham crackers.
⏱️ 1 min
- 4
In a medium saucepan, combine the unsalted butter, granulated sugar, and vanilla extract.
⏱️ 1 min
- 5
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.
⏱️ 4 min
- 6
Once boiling, continue to boil the mixture for exactly 2 minutes, stirring occasionally to prevent burning.
⏱️ 2 min
- 7
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.
⏱️ 2 min
- 8
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.
⏱️ 8 min•🌡️ 350
- 9
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.
⏱️ 2 min
- 10
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.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Graham Cracker Toffee Bars
Ingredients
- 51 graham crackers, individual squares
- 1 cup chopped pecans
- 1 cup unsalted butter, (2 sticks)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- 1
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.
⏱️ 2 min•🌡️ 350 - 2
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.
⏱️ 3 min - 3
Evenly sprinkle the chopped pecans over the arranged graham crackers.
⏱️ 1 min - 4
In a medium saucepan, combine the unsalted butter, granulated sugar, and vanilla extract.
⏱️ 1 min - 5
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.
⏱️ 4 min - 6
Once boiling, continue to boil the mixture for exactly 2 minutes, stirring occasionally to prevent burning.
⏱️ 2 min - 7
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.
⏱️ 2 min - 8
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.
⏱️ 8 min•🌡️ 350 - 9
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.
⏱️ 2 min - 10
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.
⏱️ 30 min