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Christmas Graham Cracker Toffee

Christmas graham cracker toffee layers buttery brown sugar toffee over crisp graham crackers, finished with melted semisweet chocolate and red and green sprinkles. Bake it in a 9x13-inch pan, then chill until firm and break into pieces.
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Prep Time 15 minutes
Cook Time 13 minutes
Cooling and chilling 1 hour 30 minutes
Total Time 1 hour 58 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Make the toffee
  • 10 graham crackers full sheets (about 5 x 2 1/2 inches each), broken as needed to cover the pan
  • 1 cup butter unsalted
  • 1 cup brown sugar packed light
  • 0.25 tsp salt fine
Add the topping
  • 1 bag (12 oz) semisweet chocolate chips
  • 0.25 cup sprinkles red and green

Equipment

  • 1 9x13-inch baking pan

Method
 

Make the toffee
  1. Heat the oven to 350°F.
  2. Line a 9x13-inch baking pan with parchment paper, leaving enough overhang to lift out the toffee.
  3. Arrange the graham crackers in a single layer in the pan, breaking pieces as needed to cover the bottom.
  4. Combine the butter, brown sugar, and salt in a medium heavy-bottomed saucepan over medium heat, stirring constantly until the butter melts and the mixture boils.
  5. Boil for 3 minutes while stirring.
  6. Pour the hot butter mixture evenly over the crackers and spread it to the edges.
  7. Bake for 8 to 10 minutes until bubbling across the surface.
Add the topping
  1. Remove the pan from the oven and scatter the chocolate chips over the hot toffee.
  2. Let stand for 3 minutes until softened.
  3. Spread the chocolate evenly.
  4. Scatter the sprinkles over the chocolate.
  5. Cool at room temperature for 30 minutes.
  6. Refrigerate for about 1 hour until firm.
  7. Lift the toffee from the pan using the parchment and break into pieces.

Notes

For even coverage, arrange the graham crackers in a single layer and spread the toffee mixture to the edges. Store in an airtight container in the refrigerator for up to 2 weeks; freeze for up to 2 months. For a dairy-free variation, use dairy-free butter and chocolate chips.