Christmas Crack with Graham Crackers
This easy Christmas crack with graham crackers is made with just 5 simple ingredients and takes less than an hour from start to finish. Sweet, buttery toffee and a smooth chocolate layer make this the ultimate holiday treat. Perfect for cookie trays, gifting, or late-night snacking.
Servings: 33 servings
Calories: 207kcal
Equipment
- Baking Sheet 17 x 12 inches
Ingredients
- 33 graham cracker sheets (about 2 sleeves)
- 1 cup unsalted butter
- 1 cup brown sugar (light or dark)
- 2 cups semi-sweet chocolate chips
- ¼ cup toffee bits (or chopped nuts)
Instructions
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper or foil and arrange the graham crackers in a single layer.
- Make the toffee sauce: In a medium saucepan over medium-low heat, combine butter and brown sugar. Stir constantly with a whisk until it starts to boil. Once boiling, whisk constantly for about 3 minutes until the mixture thickens and looks glossy. Remove from heat.
- Pour the toffee: Immediately pour the hot toffee sauce evenly over the graham crackers. Use a spatula to spread it out while warm.
- Bake: Place the pan in the oven and bake for 5-6 minutes, or until the toffee is bubbly around the edges.
- Melt the chocolate: Remove from the oven and sprinkle chocolate chips evenly over the top. Return to the oven for 2 minutes to soften, then use a spatula to spread the melted chocolate into an even layer..
- Top it off: Sprinkle toffee bits (or nuts, if using) evenly over the warm chocolate layer. Transfer the pan to the freezer for 15-30 minutes, or refrigerate until set and hardened.
- Break into pieces: Once firm, lift the candy off the sheet and use a knife to cut into squares or break into pieces. Enjoy!
Video
Notes
- Don't overcook the toffee - remove it as soon as it thickens.
- If using foil, lightly spray it with cooking spray for easier cleanup.
- Add festive toppings like chopped nuts, crushed candy canes, or sea salt.
- Store in an airtight container for up to 5 days at room temperature, refrigerate for 1-2 weeks, or freeze for up to 3 months.
Nutrition
Calories: 207kcal | Carbohydrates: 24g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 142mg | Potassium: 98mg | Fiber: 1g | Sugar: 15g | Vitamin A: 198IU | Vitamin C: 0.004mg | Calcium: 26mg | Iron: 1mg
