Graham Cracker Toffee also referred to as caramel or chocolate bark, is a decadent dessert that’s easy to make and great for giving as a gift – if you can keep it around long enough. Graham crackers covered with rich toffee and dark chocolate create a bark that’s hard to pass up. Top it off with flaky salt and pecans for an incredible treat.
Chocolate Bark is one of my favorite holiday treats to not only enjoy but to give away as gifts. Try it as a hostess gift at Christmas instead of a bottle of wine, teachers and friends will love it. It comes together quickly, freezes well and is a melt-n-your-mouth dessert that everyone asks for.
You’ll make a rich buttery toffee and pour it over graham crackers which are then baked. It’s then topped with your favorite chocolate. I like pecans sprinkled on top along with flaky salt, but that’s totally optional.
You might know this as salted caramel bark, but technically it’s not caramel because there’s no cream, just butter and brown sugar, so it’s actually toffee.
While it takes a couple of steps, I’ve given you some tips to make sure it turns out perfect. This recipe for chocolate bark is very forgiving, so even if you don’t have a candy thermometer, it’ll still be fantastic.
The first time I made this, I cleaned out my pantry and used all the scrapes of chocolate I had. It ended up being mostly dark chocolate. However, I thought it could use a little milk chocolate. The next few batches I experimented and found my favorite combination which is 10 ounces of dark chocolate and 6 ounces of milk chocolate.
Any combination of bars of chocolate or chips will work so use what you like. This is the time to splurge and get the best quality chocolate that will fit your budget.
You’re going to love this recipe
- It’s got a perfect balance of sweet.
- It’s a forgiving recipe and doesn’t have to be done perfectly to look or taste great!
- The pecan crunch at the end of the sweet caramel flavor along with flaky salt, is fabulous.
- I love making and giving homemade gifts – this is my favorite.
Ingredients you’ll need
Here are the main ingredients that go into making this. Don’t forget to check the recipe card for the full list of ingredients and measurements.
- Chocolate – any type and variety will be delicious. If you are a dark chocolate fan, use all dark. You can even throw in chocolate chips. You want a total of about 16 ounces
- Graham crackers – you’ll need 15, or 1 1/2 packages.
Easy Steps
Step 1: Prep the base
Line up graham crackers on a rimmed baking sheet. If, like me, you are making several batches and don’t have enough rimmed sheets, put an empty baking sheet underneath just in case it drips over. Mine did not, but came close. This is one of those recipes that it helps to have everything ready before you start.
Step 2: Make some toffee
Make the toffee by cooking brown sugar and butter using a candy thermometer to know when it’s done. It will foam up and then go back down.
Pour it over the graham crackers and bake for 10 minutes. It will turn dark brown.
Tips for making toffee
- Make sure there is no moisture in the saucepan
- Use a candy thermometer and remove when it reaches 300º or if it starts to smell like it’s burning remove immediately.`
- If no candy thermometer, look for a deep golden color
- You don’t need to stir it, but if you just have to stir, it won’t ruin it
- Pour this over the graham crackers immediately.
Pro tip: If your butter and brown sugar separate, don’t worry, it will still taste awesome. Just pour it over the graham crackers and continue with the recipe.
Step 3: Melt chocolate
While the caramel is baking, melt the chocolate in a microwave at 50% power stirring every 30 seconds until just melted.
Step 4: Break into pieces
Let it cool completely and then refrigerate or freeze to harden before breaking into pieces.
The end result is a heavenly combination of chocolate, salted caramel and pecans on a crunchy graham cracker base. I just put them in a cellophane bag and add some ribbon to tie it shut and then store them in the freezer so that when I need to take a gift around the holidays, I have some ready to go.
Topping Ideas
Try topping your bark with slivered almonds or toasted coconut. To make the bark festive, add some colorful sprinkles or crushed peppermint.
Don’t Forget!
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Equipment
- Candy thermometer
Ingredients
- 15 graham crackers
- 1 cup butter
- 1 cup brown sugar dark or light
- ½ teaspoon sea salt
- 1 ½ cups pecans chopped
- 10 ounces dark chocolate chopped
- 6 ounces milk chocolate chopped
- ½ teaspoon sea salt for sprinkling
Instructions
- Preheat oven to 350º.
- Line a rimmed baking sheet with parchment. Place graham crackers on sheet touching each other.
- In a medium saucepan, add butter, brown sugar and salt. Bring to a boil and boil for 2-3 minutes, until a candy thermometer reads 300º. Do not stir. Pour over graham crackers, spread evenly. Bake for 8-10 minutes until it is bubbly but not burnt.
- While baking, melt chocolate in the microwave stirring every 30 seconds until just melted. Pour over baked graham cracker caramel mixture and sprinkle with pecans and flaky sea salt.
- Chill for at least 45 minutes and then break into pieces.
Video
Notes
- Make sure there is no moisture in the saucepan
- Use a candy thermometer and remove when it reaches 300º
- If no candy thermometer, look for a deep golden color
- You don’t need to stir it, but if you just have to stir, it won’t ruin it
- Pour this over the graham crackers immediately, if it separates, don’t worry, it will still taste awesome
- Try adding toasted coconut to the top with the pecans. Alternative toppings could be colorful sprinkles or pepita seeds.
Nutrition
I first published this recipe for Graham Cracker Toffee on my Southern food blog Butter and Baggage.
