Chocolate Graham Toffee Bark

By
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends.
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Updated on 09/18/19
Chocolate Graham Toffee Bark Recipe

Peggy Trowbridge Filippone
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 5 servings
Nutrition Facts (per serving)
851 Calories
71g Fat
51g Carbs
8g Protein
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Nutrition Facts
Servings: 5
Amount per serving
Calories 851
% Daily Value*
Total Fat 71g 91%
Saturated Fat 33g 164%
Cholesterol 99mg 33%
Sodium 93mg 4%
Total Carbohydrate 51g 19%
Dietary Fiber 5g 19%
Protein 8g
Calcium 62mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These delicious toffee confections start with plain graham crackers that are topped with chocolate and macadamia nuts. You can swap those for any kind of nuts you prefer.

They make a fabulous fast-and-easy gift from the kitchen for any occasion. This recipe makes about one pound candy bark pieces. The beauty is that you can make these quickly at the last minute to take to a holiday celebration or to give as a gift in an appropriately decorated and wrapped box. Set aside a half hour to make these delights.

Ingredients

  • 1/2 box graham crackers (plain, not crumbs)
  • 8 ounces (2 sticks) butter
  • 1/4 cup brown sugar
  • 1/4 cup white sugar (granulated)
  • 2 cups semisweet chocolate chips
  • 1 cup macadamia nuts (chopped or substitute pecans, walnuts, peanuts, or your favorite nuts)​

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 350 F. Line a 15x10-inch jellyroll pan with nonstick foil.

  3. Arrange whole graham crackers to fit the bottom of the pan in a single layer, breaking up the last few to fit the space.

  4. Melt butter in a medium saucepan over medium heat.

  5. Add brown sugar and white sugar. Stir to combine.

  6. Bring the mixture to a boil. Reduce the heat and let the mixture gently bubble for 4 minutes. Remove it from the heat.

  7. Carefully pour the sugar/butter mixture evenly over the graham cracker layer. Spread to cover the cracker layer. Bake for 10 minutes.

  8. When done, remove the pan from oven and let it rest until the bubbling subsides.

  9. Sprinkle 2 cups semisweet chocolate chips evenly over the top. Wait about 2 minutes for chocolate to melt, then use a spatula to gently spread chocolate chips into an even layer on top of the toffee graham crackers.

  10. Sprinkle with the chopped macadamia nuts, pressing them down gently into the chocolate.

  11. Cool to room temperature, then refrigerate for 2 hours.

  12. Peel the foil from the chilled bark. Crack the bark into 2-inch irregular pieces.

  13. Refrigerate any leftovers.

  14. Serve and enjoy!

Recipe Variation

  • Use a combination of graham crackers and butter crackers, and substitute the semisweet chocolate and macadamia nuts with dark chocolate and honey-roasted peanuts for extra decadence.