Toffee Grahams

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Are you ready for another holiday treat? My grandma used to make these little things. I don’t know whether to call them cookies or wafers or bars or bark, or candies or what.

This is what I do know. Toffee grahams are ridiculously tasty. And they are so easy, it’s almost funny. They taste like they take a long time to make, but really, I can’t say this enough, they are so simple. If you eat one, then you won’t want to stop.

Toffee Grahams

I was reminded of these treats when I went to a baby shower a couple weeks ago. The hostess had made these. I kept hearing people asking for the recipe.

They are crispy crunchy, buttery and sweet and did I mention how easy they are to make?

Basically, you make a caramel/toffee topping and pour it over graham crackers, then top with almonds. Sounds kinda weird, right? But really they are tasty.

Toffee Grahams

The toffee soaks into the graham cracker and coats it in a crispy layer of butter and sugar.

Don’t skip the parchment paper step. It makes it way easier to remove them from the pan. And don’t let them cool all the way in the pan. Again, it will be difficult to remove them if you allow them to harden. This is the only tricky part. Oh and not eating the entire pan by yourself, while sitting on the steps in the garage to hide from your kids.

toffee grahams

Toffee Grahams

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: about 18 squares the size of half graham crackers

Toffee Grahams


  • 1 cup butter
  • 1/2 cup granulated sugar
  • 1 package graham crackers split into halves or quarters
  • 1 cup sliced almonds
  • 1/4 teaspoon vanilla extract


  1. Preheat oven to 350
  2. Line a 9x13 baking pan with parchment
  3. Place graham crackers in one layer on the parchment paper. Try to keep a small space between each cracker.
  4. In a large sauce pan, melt butter. Add sugar. Bring to a full rolling boil. Boil for 2 minutes. It should just barely be starting to darken.
  5. Remove from heat and stir in vanilla extract.
  6. Carefully pour over graham crackers.
  7. Sprinkle almonds evenly on top.
  8. Bake for 12 minutes, the topping should be bubbling slightly over the entire surface.
  9. Remove from the oven and let cool for a few minutes until you can handle it. (If you let it cool completely, you will have a very difficult time getting it out of the pan.)
  10. Remove the grahams by pulling the parchment paper with the grahams out of the pan. Then carefully the grahams.
  11. Let cool completely on a wire rack. They will crisp up as they cool.

Recipe Source: Grandma Call and my neighbor Sydney

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  1. says

    I love your blog! Thank you for taking the time to share delicious recipes and words of wisdom. I made the rocky road fudge and toffee grahams as Christmas gifts. YUM!

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