Growing up, we just called these toffee…things. My mom made them all the time for family gatherings, parties, and to give to friends around the holidays. They are always a huge hit and they could not be easier to make!
I have had so many versions of this lovely little dessert. I think every family has some version of this toffee dessert. We always have at least a few tins of these gifted to us around the holidays and you can usually find a plate of them at family reunions or backyard parties.
But they’re so good, I just couldn’t help but share!
If you haven’t been lucky enough to have these beauties in your life yet, you definitely need to give them a try at your earliest convenience.
Here’s how you make ’em:
Normally I use regular Honey graham crackers for this recipe, but we had no luck finding any kind of graham cracker here in Scotland…
So I substituted with some little thin shortbread cookies and they worked great!
If you have no luck finding either of these, I’ve also seen people use Ritz crackers and Saltine crackers.
Whatever your chosen cookie/cracker base, cover a foil lined cookie sheet in one even layer.
On the stove top, melt butter and brown sugar together or medium-low heat.
Bring the mixture to a boil and boil it for exactly 2 minutes while stirring constantly.
And that’s all there is to making toffee!
Pour the toffee immediately over your cookie base. Use a spatula to (quickly) spread it evenly.
Pop the cookie sheet in the oven and bake at 350 degrees for 6 to 7 minutes until the whole surface is bubbly.
Remove the pan from the oven and immediately sprinkle over an even layer of chocolate chips.
Let the chocolate sit for about a minute or until it’s melted, then spread the chocolate evenly over the entire surface.
Finish the toffee bars off with an even layer of chopped pecans.
My mom doesn’t like nuts so she always left this last step off. If you would prefer not to have nuts on your toffee bars, feel free to leave this step off like she does.
Side note: You could get really creative with this step and choose a different topping! Other good options are themed/colored sprinkles for holidays, crushed pretzels, M&M’s, crushed candies, crushed cookies, etc. The sky is the limit!
If you have room in your fridge, put the whole tray in the fridge to set for about 30 minutes.
If you don’t have room (or if you only have a mini fridge like us), the toffee bars will need to cool on the counter for about 2-3 hours to set.
Once the bars are set, cut them into squares and serve!
For as simple as they are, these toffee bars are so so good! They are dangerously addictive and people always go crazy for them.
If you’re ever in need of a last minute dessert, this is a great go-to!
Toffee Chocolate Bars
Makes one cookie sheet worth of bars
- 14-16 Honey Graham Crackers
- 1 cup packed brown sugar
- 1 cup butter
- 1 cup semi sweet chocolate chips
- 1 cup chopped pecans (or substitute one of my recommended toppings-see above)
- Cover a foil lined cookie sheet in a single layer of graham crackers.
- On the stove top, melt together the butter and brown sugar. Bring the mixture to a boil, then boil for exactly 2 minutes while stirring constantly.
- Immediately pour the butter brown sugar mixture evenly over the graham crackers. Use a spatula to quickly spread it out, if needed.
- Bake in an oven preheated to 350 degrees Fahrenheit for 6 to 7 minutes or until the entire surface is bubbly.
- Remove the pan from the oven and sprinkle the chocolate chips over evenly. Allow them to melt for about a minute, then spread them to coat the entire surface in chocolate.
- Top the bars with the nuts or the topping of your choice (see my suggestions above).
- Allow the bars to set for 30 minutes in the refrigerator or 2-3 hours at room temperature. Once set, cut them into squares and serve!