Old-Fashioned Graham Cracker Toffee Bars—So Simple & So Good!

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate bar

Dark chocolate has less sugar and can be healthier, while a chocolate bar can be cheaper.

chopped nuts

🥗Healthier: seeds

💰Cheaper: oats

Seeds are a nut-free alternative, while oats can add texture at a lower cost.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed, while white sugar is often cheaper.

Start by melting 1 cup of unsalted butter in a saucepan over medium heat.

Add 1 cup of brown sugar and 1 teaspoon of vanilla extract to the melted butter.

Stir until the butter and sugar are combined and melted together.

Prepare a 9x13 baking pan by lining it with parchment paper, cutting slits in the corners to help it fit better.

Line the bottom of the pan with graham crackers, using about one sleeve, breaking them as needed to fit.

Preheat the oven to 350°F (175°C).

Once the butter and sugar mixture is bubbling, pour it evenly over the graham crackers, spreading it to cover them.

Bake in the preheated oven for 10 to 12 minutes until bubbly.

Remove from the oven and sprinkle 1 cup of chocolate chips over the top, letting them sit for 3 to 5 minutes to melt.

Spread the melted chocolate evenly over the toffee layer once shiny.

Sprinkle 1/3 to 1/2 cup of chopped pecans on top of the melted chocolate, pressing them in gently if desired.

Let the bars cool at room temperature for about 30 minutes, then refrigerate for 10 minutes to set slightly.

Lift the bars out of the pan using the parchment paper, and cut into squares or break into pieces as preferred.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens