This recipe is a spin on the Sweet and Salty version which is Homemade Toffee Candy AKA Crack Candy, Christmas Crack, I am sure you have seen/heard it all. The original recipe calls for Saltine Crackers but I change it up in this version.
I wanted to make this version a “fallish” flavor so I used Graham Crackers instead of Saltines to give it that fallish taste. I have another idea I am going to try next and I think that might be the winner with a true “fall” taste.
Not even sure what I will call this one if that recipe turns out. Any-who it is still a delicious recipe and definitely worth a try to make for your next Holiday Party or Thanksgiving dinner.
I think I might make a batch on the first day of fall coming up here in a few weeks and send it to school with Harper for the teachers. I remember working at the High School and getting yummy treats brought in by the parents.
This homemade toffee candy, just like it’s salty version, is super easy to make and can be created to fit any holiday, just add different seasonal sprinkles like I did here for fall or here for Halloween.
Be careful when you make it, as it is ADDICTING to eat!
Let bubble up while still stirring constantly for 3 minutes and turns to a candy like consistency. Be sure to scrape the bottoms when stirring so it does not burn.
Pour toffee mixture all over graham crackers and spread out evenly with a spatula. Bake at 400 degrees for 5-6 minutes.
Remove from oven and cool for 5 minutes. Once cooled pour chocolate chips all over toffee and spread evenly with a spatula. Top with sprinkles and refrigerate for 2 hours.
Remove from fridge and break into pieces. Some of them turn out really good and look like actual graham cracker pieces if you break it in just the right spots.
Homemade Fall Toffee Candy
- 1 cup Brown Sugar
- 1 cup butter (2 sticks of REAL butter not oil based butter)
- 2 sleeves Graham Crackers
- Fall Colored Sprinkles
- 1 bag Chocolate chips (your choice in these pictures I used semisweet)
Directions: Preheat oven to 400 degrees. Line baking sheet with foil and spray with non stick cooking spray. Line Graham Crackers all along cookie sheet, I even broke them apart to make sure all edges were covered in grahams.
In a medium size saucepan melt butter and brown sugar over high heat. Stirring constantly bring to a boil for 3 minutes. Pour mixture over Graham Crackers. Use a spatula to smooth out toffee mixture until all over graham craackers. Bake in the oven for 5-7 minutes.
Remove from oven and cool for 5 minutes. Pour chocolate chips all over toffee and spread out with a spatula until smooth. Then top with sprinkles. Tip: After sprinkling chocolate chips over toffee you can pop back in hot oven for a few seconds to help melt the chocolate chips for easier spreading – but no too long or the toffee will heat up again and start mixing with the chocolate. Cool for 2 hours.
Remove from fridge and snap into pieces of all sizes. Store candy pieces in fridge.