Chocolate Toffee Grahams

Chocolate Toffee Grahams

These are a fast and simple treat, adapted from a recipe my granny used to make. Fun and fast, it’s the ideal recipe to make for an impromptu party or an easy, rewarding project to do with kids.

Makes about 4 dozen cookies


1 14-ounce box low-fat graham crackers
4 tablespoons reduced fat margarine
1 cup dark brown sugar
1 cup chopped pecans
1 cup bittersweet morsels


Coat two large baking trays with sides with non-stick spray or line with aluminum foil. Lay the grahams on the trays in a single layer. Set aside.

Preheat the oven to 350° F. Combine brown sugar and margarine, bring to a boil. Reduce to a simmer, cook 2 to 3 minutes until mixture thickens. Drizzle sugar mixture over both trays of grahams. Press the nuts on top of the grahams. Bake 5 to 7 minutes until the sugar mixture becomes fragrant and begins to harden.

Place the morsels in a small zipper bag. Fill a large bowl with warm water (around 120° F) and submerge the bag, 2 to 3 minutes to melt the morsels. When the morsels are melted, remove the bag from the water and clip the end of the bag with a scissor. Drizzle chocolate over the grahams. Cool the cookies on the trays before removing. Cut or break into triangles. Store in the refrigerator in an air-tight container for up to one week.

Nutritional Stats Per Serving (1 cookie)

63 calories, 1 g protein, 9 g carbohydrates, 2 g fat (0 g saturated), 0 mg cholesterol, 0 g fiber, 56 mg sodium.

Make It A Snack

Serve with Hot Spiced Cocoa.

1 response to Chocolate Toffee Grahams

  1. I wonder if you could make your own graham crackers with pumpkin & cinnamon, and use them for this recipe – what a treat!

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