Graham crackers topped with buttery toffee and rich chocolate, and decorated with sprinkles and candy. Simple and delicious (no candy thermometer needed!).
Can you believe that Halloween is next week?! The month of October has seriously flown by. I love that Halloween falls on a Friday this year. We’re having a big group at our house for dinner and trick or treating, and I can hardly wait! I’m planning to make a batch of this graham cracker toffee for the adults to munch on while the kids enjoy their candy. But I must warn you, this stuff is seriously addictive.
This bark is made by laying out graham crackers in a pan, then topping them with toffee and chocolate, and decorating with candy. It’s the perfect combination of crunchy, buttery, and chocolaty! What I love about this toffee bark (aside from the taste) is that it is so simple. No candy thermometer is needed – just a handful of steps, and a little patience while it cools, and that’s it.
MORE HALLOWEEN RECIPES: SPIDER COOKIES – CANDY BAR SKILLET COOKIE – PUMPKIN BLONDIES
Feel free to top this with whatever kind of candy or sprinkles you like – it’s even good without the toppings. Whatever you do, find someone to share this with … if you’re anything like me, you shouldn’t be left alone with it.
Easy Cracker Toffee Bark
Ingredients
- 15 graham cracker sheets, approximately
- 3/4 cup unsalted butter
- 3/4 cup brown sugar
- 1/4 teaspoon salt
- 2 cups semi-sweet chocolate chips
- candy or sprinkles, for decorating
Instructions
- Preheat oven to 400°F. Line a 13x18 baking sheet/cookie sheet with sides with foil or a silicone liner. If using foil, spray it with nonstick spray. Lay the graham cracker sheets side by side in the pan, breaking pieces as needed to fill the pan.
- Place butter, brown sugar and salt in a medium saucepan. Bring the mixture to a boil, and boil for 3 minutes, stirring occasionally. Carefully pour over the graham crackers, and use a rubber spatula to evenly spread the mixture (work quickly - the toffee will start to firm up).
- Place the pan in the oven for 3 minutes. Remove from the oven and sprinkle the chocolate chips over the top. Place back in the oven for 2 additional minutes. Remove from the oven and use an offset spatula to spread the melted chocolate evenly over the toffee. Immediately top with candy or sprinkles.
- Allow to cool to room temperature, then transfer to the refrigerator to firm up completely (at least 2 hours). Once chilled, break the bark into irregular pieces. I like to store it in the fridge.
Bryn says
Hi. Can you tell me the reason you increased the temp to 400 vs the 350 in the inspiration recipe? Just wondering if it changes the texture of the candy. Thanks so much!
Celebrating Sweets says
Hi Bryn! I have made this recipe for graham cracker toffee for years, and I’ve always had the oven temp at 400°. The inspiration I took from the original recipe had to do with the Halloween decorations. You aren’t really cooking it in the oven (it’s only in the oven for about 5 minutes), just using the heat from the oven to keep the toffee melted and melt the chocolate chips. If you were to have the oven at 350°, I would imagine you’d get the same result. I hope that helps.
Jocelyn (Grandbaby Cakes) says
This is super duper cute! Had to pin it!
Celebrating Sweets says
Thanks, Jocelyn!
Julie - Lovely Little Kitchen says
Oh my goodness, this is so cute! What a great idea!
Celebrating Sweets says
Thanks, Julie!
Cyndi - My Kitchen Craze says
These looks delicious!! What an awesome idea and how fun! Love toffee bark!! 🙂 Pinned!
Celebrating Sweets says
Thanks, Cyndi!
CakeSpy says
This is just about the most festive and delightful thing I’ve ever seen. It put a smile on my face on this mischief night!
Celebrating Sweets says
Thanks! 🙂
Rose says
Looks delicious. I love candy corn.