Hey, readers! For many years, I would set aside a Saturday or Sunday before Christmas to bake. I always made my family favorites – chocolate chip, oatmeal raisin, sand tarts, and sugar cookies to name a few. I’d even make fudge and microwave peanut brittle. It’s been a while since I did that. Honestly, I don’t cook a lot these days. After he retired, my husband took over the kitchen. (I love it!)
Last year my friend Staci Troilo hosted her first annual virtual cookie exchange. I was a working woman then and didn’t participate, but both she and her sister, Michele, were very persuasive in getting me to join in this time.
I had planned to try a new recipe, but time got away, and I needed to come up with something quick. These are both easy and delicious, so I hope you’ll forgive me for not baking “real” made-from-scratch cookies. 🙂
Okay, I know what you’re probably thinking. Toffee is a candy, not a cookie. And using graham crackers? That’s not really made from scratch. But since these are “bars,” I’m calling them cookies!
5 Ingredient Graham Cracker Toffee Bars
Ingredients:
- 14-16 sheets graham crackers
- 1 cup packed brown sugar
- 1 cup (two sticks) salted butter (use real butter, not margarine!)
- 1 cup chocolate chips
- 1 cup chopped pecans
Directions:
- Preheat oven to 350.
- Line an 11 x 15-inch baking pan with parchment paper or aluminum foil. (If using foil, lightly mist with cooking spray.) Arrange graham crackers touching side by side in a single layer. If necessary, break some crackers in half in order to fit. Set aside.
- In a medium saucepan, heat the butter over medium-high heat until melted. Add brown sugar and stir to combine. Bring to a boil, stirring constantly. Let boil for two minutes, then remove from heat and pour over graham crackers. Use a spatula or spoon to spread evenly. Bake for 6-7 minutes until the butter mixture is bubbly.
- Remove from oven, then immediately sprinkle chocolate chips on top of the crackers. Let sit for a few minutes until the chocolate is melted, then use a spoon to spread the chocolate evenly.
- Let sit for about two hours to cool, then break apart to serve. Makes about 25 pieces.
That’s it! Easy and oh-so-good!
Be sure to check out the other bakers and grab some fabulous recipes. Click this link to visit Staci’s blog and see a list of the participants.
56 Responses
Hi Joan, this looks like a great Christmas recipe. We don’t get Graham Crackers here but digestive biscuits or tea biscuits substitute well.
Today was my first time hearing of digestive biscuits. Carol also mentioned them. These are so easy to make. Thanks for stopping by, Robbie.
My mother-in-law used to make these. So delicious!
They are really good, Pete. And as I said, so easy to make.
It took me a few years to realise that Graham Crackers were similar to our digestive biscuits what a great Christmas recipe 🙂
I had not heard of digestive biscuits until you and Robbie mentioned them Thanks for stopping by, Carol.
You are welcome Joan it was the same with all-purpose flour it took a while for the penny to drop…lol 🙂
I could clear that plate Joan in no time at all… it would be lovely to meet you in person but very glad I don’t live next door lol!! ♥
Now, don’t you want to visit Texas and sample some of these? 🙂
Seriously, it would be fun to meet in person. Maybe one of these days, I can come your way. Visiting the UK has always been a dream.
Who knows Joan.. our friends we knew when we lived in Houston have mentioned a reunion… and if you get to Ireland it would be lovely to meet up.. ♥
Heath bars have always been my favorite candy bar, Joan. These look delicious! Thanks for sharing.
I love them, Jill.
These are absolutely cookies, Joan. (I make something similar, and I’ve always called them cookies.) Everyone needs a fast go-to bar recipe. This was the perfect one to share. I’m looking forward to trying it. Thank you. 🍪
Then cookies they are! As I said, they are so easy. Probably 30 minutes from start to finish, not including the cool-down time.
I’m so glad I joined the cookie share this year. It’s so much fun and helps get me in the holiday spirit.
I’m glad you joined, too. It’s been a lot of fun!
I have made these with regular saltines as well and they are always a hit. I love the addition of pecans on top. We always call it Christmas Crack as I have sprinkled them with various decorations. Great share, Joan.
Using saltines sounds great. I like the idea of sprinkling them with different decorations. I love pecans and tend to add them to a lot of cookies. Thanks for visiting today, Carla.
I also love pecans, so will use them when I make them off season. 😁
Yum. Sounds great, Joan. Thanks
They are yummy, John.
😁
I’ve never seen this recipe before, but this sounds soooo good, Joan. Hubby is a toffee fan, so this is one we’ll have to try.
They are quick and easy. Not the least bit addicting. 😉
You made my mouth water!
They are delicious, Priscilla.
Oh, me, oh my!!!
No calories, Liz. 🙂
Oh, well, that’s a cookie of a different color, then!
🙂
I love toffee! I’m making these.
They are super easy, Judi. They keep weel too.
Those look great, Joan, and easy to make. I love recipes like that! I’m so glad you participated this year even though retirement is keeping you busy. 🙂 Thanks for the recipe. Have a wonderful Christmas and Happy New Year
Getting ready to publish a book, so I’m doing final edits and getting ready to format. (I won’t admit to wasting some time each day. LOL) Wishing you a Merry Christmas and a Happy New Year as well.
🙂 Great news, Joan.
I have made these and they are scrumptious. I might make them this year, too. I had forgotten about them. Thanks for sharing!
It had been a while since I made them. This was my first time using chocolate. Always before I just had the graham crackers, toffee topping, and pecans. They are so good!
This sounds yummy, Joan! We would use the gluten free graham crackers, but will have to give it a try.
As long as you can use brown sugar and butter, they should be good. Matter of fact, I went to a Christmas party one year and a friend made some gluten-free pecan tassies. They tasted better than the ones with gluten.
My husband will eat sugar and diary once in awhile so it should work. I think the different flours bring a unique taste, which can make it better.
Oh wow Joan! These look delicious! I will be trying these for sure! 🍪💜
Thanks, Susan. As I said, they are super easy to make.
These qualify as cookies and I have made them often. They are like a mock Almond Rocco. Everyone loves them. I never tell people how easy they are to make.
Good for you, Darlene Maybe I shouldn’t have revealed that info. 🙂
They are delicious, and I have made them without the chocolate.
Thank you for the recipe. They look so good.
You are welcome, Kymber. They are delicious.
Quick, easy, and super yummy! Fits my schedule, Joan. Thanks for sharing this delicious recipe!
I’m into quick and easy these days. Thanks, Jan.
Those treats are more temptation than I would be able to resist, Joan. Hugs.
We haven’t been able to resist. Thanks, Teagan.
I’m sure gonna try this
Hope you enjoy them.
I love these and would add pistachio nuts to the topping. I call these cookies as well. I have seen them on several cookie trays. I think you should consider the peanut brittle for next year’s cookie exchange. I would love that.
I like pistachio nuts. I have a great microwave peanut brittle recipe.
I saw that in your post and would love to have that recipe.
I’ll look for it and email it to you.
Thanks. I would love to make that.