I am not really a baker, y’all. I love cooking and creating new recipes but baking requires a level of patience that I’m usually lacking. I do have a sweet tooth, though, and my family likes having dessert a couple of times a week, so these toffee graham cracker cookies are a great “meet in the middle” solution.
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Toffee Graham Cracker Cookies
I’m not sure where the recipe came from. I found it while I was cleaning out one of my kitchen drawers in preparation for a move, written on a sheet of notebook paper. It might have been something I copied from a magazine or it might have been something I brought home from a cookie exchange once upon a time. Wherever and whoever they came from, they’re amazing. And easy.
I need easy, y’all.
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To see more recipes, check out the “Foodie” archives on my blog.
The 1 and 1/2 packages of graham crackers in the ingredients refers to the individual packages (AKA plastic sleeves) of graham crackers, not the boxes. Amazon makes a great graham cracker, btw.
This recipe calls for
You could also use walnuts, although I’ve never tried them. I think they’d be great.
The first time I made this recipe, I used salted butter. I’ve started buying unsalted butter in bulk at Costco, so if you’re missing that saltier taste, you can always add a little sea salt or coarse ground salt. We’ve done that a couple of times and it’s pretty yummy.
Shop my favorite cookie sheets here.
This is seriously one of the easiest desserts I make. Other than the butter this is all dry goods. Read here for more ideas on meals and treats to make with pantry stock.
Do you love the pastel plaid napkins? I’ve had these forever but you can grab these lookalikes.
Toffee Graham Cracker Cookies
Yummy, crisp, nutty and best of all, ridiculously easy.
- 1-1/2 packages graham crackers (not boxes, the plastic sleeves)
- 2 sticks butter
- 1/2 cup sugar
- 1 cup pecans (coarsely chopped)
Preheat oven to 350 and line a 10x15x1 baking sheet with aluminum foil.
Line graham crackers onto the pan as best as you can, breaking crackers as necessary to fill the pan.
In a small saucepan, add butter and sugar and heat on medium low heat, stirring constantly until sugar is dissolved and mixture begins to boil.
Remove from heat and pour onto graham crackers in prepared pan. Spread evenly with the back of a spoon.
Sprinkle pecans on top.
Bake for 10-12 minutes. Mixture will be bubbly.
Remove from oven and let cool completely before removing foil and cutting into squares.
Makes about 24 squares