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Chocolate Toffee Grahams

Chocolate Toffee Grahams are the feel-good recipe of the year.  Delicious, simple to make (as always), perfect to make ahead, with a little bit of nostalgia built in.  They are definitely one of our favorite cold weather treats!

Cold Season in Colorado

I mentioned on Wednesday that this is Colorado’s shoulder season.  But I had forgotten that, just like every year, seemingly 100% of Colorado gets sick around this timeframe, too.

And I am definitely a part of that statistic right now.

If you’ve been following along on SnapChat, you know that I had a slight cold that started on Tuesday.  I tried all of my usual tactics to make it sway towards the “staying healthy” side of the equation, but to no avail.  No amount of trying to sweat it out, almost overly hydrating my system, taking two Emergen-Cs a day, getting plenty of rest, is going to make this slight illness leave ASAP.

So here I’ll be, resting away in my PJs, trying to get over this little, nagging Cold… until we head out to a couple of functions we have planned over the weekend.  Unless I’m contagious, no little sore throat/stuffed nose is going to stop me!

But now on to our recipe…

Chocolate Toffee Grahams

I’ve always been a huge fudge fan.  Soft, chewy, delicious chocolate is a treat I crave regularly.  It’s the perfect consistency to be able to satisfy my sweet tooth with just a small bite.

For the same reason, I regularly steer away from toffee.  The crunch factor always makes me need more to feel like I get the full flavor.

With that in mind, I decided to try to make something in between the two.  The salty/sweet goodness of toffee, combined with the softer deliciousness of fudge.  And thus, the Chocolate Toffee Grahams were born.

Chocolate Toffee Grahams

Active Time: 10 minutes; Idle Refrigeration Time: 4 hours (or overnight)

Yields: 20 Bars


  • 1 sleeve of original Graham Crackers
  • 1 cup butter
  • 1 cup brown sugar
  • 1/4 cup chopped walnuts
  • 1 bag (12 oz) semi-sweet chocolate chips


  1. Spray a baking 10×15 baking sheet with cooking spray.  Fit graham crackers into a single layer on the baking sheet.  Now would also be a good time to pre-heat the oven to 350 degrees Fahrenheit.
  2. In a saucepan, bring the butter and brown sugar to a boil.  Allow to boil for 2 minutes, stirring consistently.  Afterwards, pour the heated mixture over the graham cracker layer and spread evenly with a spatula.
  3. Sprinkle the chopped nuts evenly on top.  Place the baking pan into the oven and allow to bake for 7 minutes on the middle shelf.
  4. Once done baking, sprinkle the chocolate chips on top, allowing them to melt.  Spread evenly on top using your spatula – you may have to put the pan back into the oven for ~2 minutes to allow the chocolate chips to melt completely.
  5. Cut the “toffee grahams” into even squares while warm and let them cool in the pan.  Once cooled, store in the refrigerator in an air tight container.  Enjoy for up to 9 days.  (They are DELICIOUS after being refrigerated over night! 🙂 )

Chocolate Toffee Grahams _3


What are your tried and true tactics for getting over a cold?

Do you have a favorite sweet treat?  (If it’s on your blog, please post your link below!  I’d love to check it out.  Yum!)

Create a great life!

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