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Stack of easy graham cracker toffee with peanut butter.

Easy Peanut Butter Chocolate Graham Cracker Toffee

Yield: 24 Servings
Prep Time: 2 hours 20 minutes
Cook Time: 15 minutes
Total Time: 2 hours 35 minutes

Ingredients

  • 15-16 rectangular graham crackers, regular, chocolate or a combination
  • 1 cup (227 g) salted butter
  • ⅓ cup (71 g) packed light brown sugar
  • ⅓ cup (71 g) granulated sugar
  • ½ teaspoon vanilla extract
  • 1 cup (255 g) creamy peanut butter (see note)
  • 1 ½ to 2 cups (255 to 340 g) chocolate chips (see note)
  • 1 cup (120 g) chopped, toasted nuts

Instructions 

  • Preheat the oven to 350 degrees F. Line a half sheet pan (about 11X17-inches) with foil. Arrange a single layer of graham crackers in the pan without overlapping, breaking pieces to fit if needed.
  • In a medium saucepan, add the butter, brown sugar, and granulated sugar. Cook over medium-low heat until the butter is melted. Whisking gently, increase the heat to medium and bring the mixture to a simmer. Cook for 5-6 minutes. Off the heat, whisk in the vanilla. Pour the mixture across the graham crackers, and working quickly, use an offset spatula or other rubber spatula to spread the caramel evenly over the graham crackers.
  • Bake for 10 minutes.
  • Remove from the oven (turn the oven off; you'll use the warm oven in the next step). Dollop peanut butter in spoonfuls over the toffee. Let the peanut butter sit there until melty and spreadable (a couple minutes) and then spread into an even layer across the toffee.
  • Sprinkle the chocolate chips over the top. Return the pan to the warm oven for a few minutes to let the chocolate chips melt. Once melted, spread the chocolate chips over the peanut butter. It's ok if the peanut butter and chocolate end up swirling together.
  • Top with chopped nuts. Let the toffee cool completely and then refrigerate for 1-2 hours. Break into pieces to serve or package in bags or containers for gift giving. The toffee is best stored in a cool spot - not necessarily the refrigerator, but the peanut butter/chocolate layer stays more firm if kept cool.

Notes

Peanut Butter: I have only ever used classic Skippy or Jif-style creamy peanut butter for this recipe. I haven't experimented with natural peanut butter, crunchy peanut butter or other types of nut butters, but you definitely can!
Chocolate Chips: the chocolate chips are really adaptable - I'm a semisweet or bittersweet chocolate chip kind of girl, but you could use milk chocolate chips or even try white chocolate chips or a combination for a pretty swirled look.
Tutorial: here's a quick tutorial on how to toast nuts in the microwave!