Sometimes known as Turtle Graham Bars, Graham Cracker Toffee Bark, Graham Cracker Toffee Brittle, or simply “Christmas Crack,” this holiday treat is super simple to make, and even easier to eat! It’s like English Toffee with the added flavor and crunch of graham crackers! The perfect treat for the Christmas season for all your cookie exchanges and holiday dessert trays!
Growing up, my mom always made English Toffee for Christmas. Honestly, making any kind of candy (like peanut brittle or caramel) kind of scares me. You have to boil it for just the right amount of time, or use a candy thermometer (which I do not have). Otherwise, things will not set up properly.
But this easy recipe for Graham Cracker Toffee Crack is different! It’s no-fail, and no worries! And SUPER easy, with simple ingredients. You probably already have everything you need right now.
Ingredients for Graham Cracker Toffee Crack
Tools and Equipment needed for Graham Cracker Toffee Crack
aluminum foil or parchment paper
spoon for stirring
How to Make Graham Cracker Toffee Crack
Preheat your oven to 350 degrees F. Then get your 9×13 pan ready. You want to line it with aluminum foil or parchment paper, and butter the bottom. You can also lightly coat it with non-stick cooking spray if desired.
Next, line the bottom of the pan with a single layer of graham crackers. Break them to fit if necessary. (I used a whole package/sleeve of graham crackers. If you want this to be extra chocolaty, you can use chocolate graham crackers!)
Now you’re going to get a medium-sized saucepan and put it on the stove. Add 1 cup (2 cubes) salted butter, 1 cup packed light brown or dark brown sugar, and 1 cup of chopped pecans. Turn the heat on to medium-high and bring the mixture to a boil, stirring constantly. Let the mixture boil for two minutes while stirring.
Note: I like to use salted rather than unsalted butter in this recipe. I feel like a little salt gives it extra flavor and contrast.
As the mixture boils, it will become frothy, but will settle down as soon as you remove it from the heat. It is imperative that you stir it the entire time it is boiling! Also, be sure to set the timer for two minutes and remove the mixture from the stove when the timer goes off.
Now pour the hot sugar mixture over the top of the graham crackers.
Bake in the 350-degree F. oven for 15 minutes. When it comes out of the oven, it will look bubbly, like this:
Wait about two minutes, and then sprinkle 1 1/4 cups semi-sweet or dark chocolate chips over the top. (You can also use milk chocolate chips if desired, but I personally like this better with dark chocolate).
Wait about five minutes to give the chocolate chips time to melt. Then use a spatula to spread the melted chocolate chips over the top of the toffee.
If desired, sprinkle more chopped pecans over the top of the chocolate.
Cool completely. (You can either leave it out on the counter, or hurry the process along by putting it in your refrigerator, uncovered, for 30 minutes to an hour).
When ready to cut, lift the toffee out of the pan using the edges of the aluminum foil or parchment paper. Use a knife to cut and break the toffee into pieces.
There’s a reason they call this “crack.” It’s super addictive! And SO delicious! I’ll be making this to give away to friends and neighbors this year! It’s way easier to make than cookies, with only five ingredients (butter, brown sugar, graham crackers, pecans, and chocolate chips). These would be great to take to a cookie exchange. (Click here for 20 Recipes for Your Christmas Cookie Exchange).
Of course, I will still make my White Chocolate Candy Cane Drop Cookies, because it’s a Christmas tradition that cannot be abandoned. But I’m excited to add this Graham Cracker Toffee Crack to our list of “must-make” treats for Christmas!
Do you have more questions about Graham Cracker Toffee Crack? Be sure to scroll past the recipe for the answers!
- 1 cup salted butter (2 cubes)
- 1 cup dark brown or light brown sugar, packed
- 1 cup chopped pecans
- 1 1/4 cups semi-sweet or dark chocolate chips
- 1 package/sleeve graham crackers (about 9 full graham cracker sheets)
- Preheat your oven to 350 degrees F.
- Line a 9x13 pan with parchment paper or aluminum foil. Grease the bottom with butter.
- Place the graham crackers in a single layer on top of the greased foil or parchment paper. Break the graham crackers as necessary to completely cover the bottom of the pan.
- In a medium-sized pot on the stove, add your 1 cup of butter, 1 cup of packed brown sugar, and 1 cup of chopped pecans. Heat over medium-high until the mixture comes to a boil. Set the timer for two minutes and stir the mixture constantly while it is boiling. The mixture will become frothy.
- After two minutes, remove the mixture from the stove and pour over the top of the graham crackers in the 9x13 pan.
- Place in the oven and bake for 15 minutes.
- After removing from the oven, let the toffee sit for two minutes. Then sprinkle the 1 1/4 cups of chocolate chips evenly over the top. Wait for five minutes, then spread the melted chocolate with a spatula over the top of the toffee.
- Sprinkle more chopped pecans over the top of the melted chocolate if desired.
- Allow to cool completely. Then cut or break into pieces.
Be sure to scroll up in the post for detailed instructions and step-by-step pictures.
Nutrition Information:Yield: 24
Amount Per Serving: Calories: 152Total Fat: 9.9gSaturated Fat: 5gCholesterol: 20mgSodium: 117mgCarbohydrates: 16gFiber: .6gSugar: 9.4gProtein: 1g
Why is my Christmas Crack chewy?
It’s imperative to boil and stir the candy mixture for the full two minutes, and then to bake it in the oven once poured over the graham crackers. If you skip the baking, your crack may be chewy.
Do you need to refrigerate Christmas Crack?
Nope! In fact, it’s better if you don’t. Just place it into an airtight container for up to a week. If desired, you can place waxed paper or parchment paper between the layers of your Christmas Crack so it doesn’t stick together.
Can you put Christmas Crack in the freezer?
Yes, as long as you put it in an airtight container. Also understand that when it thaws, it may not be as crispy as when you first made it, and the chocolate may not be as shiny.