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5 from 1 vote

Double Chocolate Graham Cracker Toffee

This Double Chocolate Graham Cracker Toffee will win the blue ribbon award for the best and easiest candy you will ever make. After your first bite, you'll understand why!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Candy
Cuisine: Dessert
Keyword: chocolate graham cracker toffee, easy homemade chocolate candy, graham cracker toffee recipe
Servings: 3 cups
Calories: 1924kcal
Author: Renee - Kudos Kitchen

Ingredients

  • sleeves chocolate graham crackers
  • 1 cup butter
  • 1 cup brown sugar
  • pinch kosher salt
  • 3 tablespoons heavy cream
  • 1 teaspoon pure almond extract
  • cups semi-sweet chocolate chips
  • cups white chocolate chips
  • 1 cup slivered almonds
  • pinch sea salt or pink Himalayan salt optional

Instructions

  • Preheat oven to 400-degrees.
  • Prepare a 13" x 9" baking sheet by spraying liberally with baking spray or coconut oil spray.
  • Lay a piece of parchment paper on the baking sheet and also spray it liberally with baking spray.
  • Lay the graham crackers in an even layer on top of the prepared parchment lined baking sheet. Set aside.
  • In a medium saucepan, melt the butter over medium heat. Add the brown sugar and bring to a low boil, stirring occasionally.
  • Continue to stir and boil the brown sugar and butter mixture for an additional 3-4 minutes.
  • Remove the saucepan from the heat and stir in the heavy cream, almond extract, and salt.
  • Carefully pour the hot toffee mixture evenly over the graham crackers, spreading it to completely cover the crackers.
  • Bake the toffee crackers in the preheated oven for 10-12 minutes.
  • Remove the baking sheet from the oven and sprinkle the top of the crackers evenly with the semi-sweet and white chocolate chips.
  • Allow the chips to sit for 1-2 minutes to soften, and then spread and swirl the melted chocolate evenly over the top of the crackers.
  • Sprinkle the almonds evenly over the melted chocolate and sprinkle the entire surface with a light pinch of finishing salt.
  • Chill until the chocolate hardens.
  • Remove the parchment paper from the back of the toffee.
  • Break the toffee into pieces and serve, or gift.

Notes

Tools and equipment:
13" x 9" baking sheet, parchment paper, baking spray or coconut spray, medium saucepan, wooden spoon or spatula, measuring spoons, measuring cups, offset spatula or knife

Nutrition

Serving: 1cup | Calories: 1924kcal | Carbohydrates: 164g | Protein: 18g | Fat: 138g | Saturated Fat: 75g | Cholesterol: 203mg | Sodium: 645mg | Potassium: 1009mg | Fiber: 11g | Sugar: 145g | Vitamin A: 2171IU | Vitamin C: 1mg | Calcium: 380mg | Iron: 7mg