Chocolate Toffee Graham Cookies Recipe

Chocolate Toffee Graham Cookies

Makes about 3 dozen large pieces

2022 Holiday Cookie Recipe Contest Winner

Submitted by Amanda G.

"Such an easy recipe, anyone can make it – and it’s quick, too. Seven easy-to-find ingredients. Out of the many things I make during the holidays, this cookie is gone the fastest!" – Amanda G.

Unexpected guests? Last-minute gift needed? Hankering for something sweet? This simple treat is ridiculously easy to assemble and over-the-top delicious!


  • 15 whole rectangular graham crackers
  • 3/4 cup unsalted butter
  • 1/2 cup packed light brown sugar
  • Pinch of salt
  • 3/4 cup white chocolate chips
  • 3/4 cup semisweet chocolate chips
  • 1 cup salted peanuts (or nut of choice), roughly chopped


  1. Place rack in center of oven. Preheat oven to 375°F.
  2. Line a rimmed baking sheet with foil. Arrange graham crackers in a single layer. Fifteen crackers fit nicely on a 12 x 16-inch pan.
  3. In a small pot, melt butter over low heat. Add brown sugar and salt. Whisk until smooth and everything is melted together.
  4. Pour mixture over crackers and distribute evenly. Bake 10 minutes or until bubbly.
  5. Remove from oven. Scatter white and semisweet chocolate chips in stripes over crackers. Return pan to oven for one minute to soften chocolate. Remove pan and smear chocolate with a spatula, swirling both types together. Sprinkle with nuts and set aside 30 minutes to cool.
  6. Refrigerate toffee on the baking sheet 15 to 20 minutes or until chocolate hardens. Separate crackers from foil and break into pieces. Store in an airtight container at room temperature for up to a week, but they probably won't last that long!


Amount Per Serving (based on 36 servings)
Calories: 140
Saturated Fat: 4.5 g
Trans Fat: 0 g
Total Fat: 9 g
Cholesterol: 10 mg
Sodium: 65 mg
Carbohydrates: 14 g
Fiber: 1 g
Added Sugars: 3 g
Total Sugar: 9 g
Protein: 2 g
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