Ya’ll this toffee is crack. Like in a good way. A really REALLY good way! It’s SO ridiculously easy and tastes out of this world good! I’ve seen various versions of something similar (some using saltines, others using pretzels, and I even made a version last year using Pretzel Crisps), but this is the original way that I learned it from my Aunt Lynn and our family has been making it like this ever since! SO SO SO good.

6 ingredients: Honey Graham Crackers, Butter, Brown Sugar, Vanilla Extract, Chocolate chips, and chopped pecans. Badda Bing – Badda BOOM. Go whip up a batch and pass it out to your friends for the holidays (or eat the whole thing yourself… I won’t judge!). Oh yah & I’m having a baby next FRIDAY!!!! AHHHHHH…. let’s DO THIS!

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Easy 6 Ingredient Graham Cracker Toffee

Yield: 1 half sheet tray

Prep Time: 10 min

Cook Time: 20 min

Total Time: 30 min

Easy Peasy 6 Ingredient Toffee that'll blow your friends' minds! Make some this holiday season for edible gifts!


15-16 sheets of honey graham crackers
1 cup unsalted butter (2 sticks)
1 cup packed light brown sugar
1/2 teaspoon vanilla
8 ounces of mini chocolate chips
1/2 cup chopped toasted pecans


Preheat oven to 400ºF. Line a jelly roll pan (or lipped baking sheet) with foil and spray liberally with non-stick cooking spray. Place graham crackers in the bottom of the prepared pan in an even layer making sure edges are touching but not overlapping.

In a medium non-stick skillet (& stirring constantly), melt the butter and brown sugar over medium high heat until melted and bubbling, about 5-10 minutes. Remove from heat and quickly stir in vanilla extract until well combined. Pour mixture evenly over graham crackers and spread gently with a spatula. Bake for 6 minutes at 400ºF (will be foamy and bubbly).

Remove from oven and immediately sprinkle evenly with mini chocolate chips. Let sit for 5 minutes to allow chocolate chips to melt. Using a spatula, evenly (and quickly) spread across toffee. Immediately sprinkle with chopped pecans and allow to cool completely (may place in refrigerator to speed up the process). Once cooled, gently break bark apart into pieces and serve.

Store in an airtight container (separate layers with parchment paper).