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toffee bars stacked on plate
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5 from 9 votes

Toffee Bars With Chocolate, Nuts and Cranberries

These toffee bars are a twist on the popular graham cracker toffee bars. Buttery and crunchy - and jazzed up with chocolate, nuts, dried cranberries and sea salt. Crave-worthy!
Prep Time15 minutes
Cook Time10 minutes
Chill Time30 minutes
Total Time45 minutes
Course: Dessert, Snack, Treat
Cuisine: American
Servings (change as needed): 36 -42 pieces

Ingredients

  • graham crackers, Note 1 (about 15 doubles for a 10 x 15 inch/25 x 38 cm pan; less for smaller pans)
  • 1 cup butter (2 sticks)
  • 1 cup brown sugar
  • 1 cup toasted nuts, Note 2 (hazelnuts, almonds, pecans, macadamia, pistachio)

Garnishes

  • 1/2 cup chocolate chips (semi sweet or dark)
  • 1/2 cup white chocolate chips or disks
  • 1 teaspoon vegetable oil (1/2 tsp for each chocolate) to thin it out for drizzling
  • 1/2 cup dried cranberries (optional) I roughly chop them
  • 1/2 teaspoon sea salt (like Maldon)

Instructions

  • Heat oven to 375F/191C
  • PREPARE BASE: Line a 10 x 15 inch /25 x 38 cm pan with parchment paper. Lay out graham crackers in a single layer to cover the whole pan. NOTE: You can use a larger pan, but the toffee layer will be thinner. Or a smaller pan and toffee layer will be thicker.
  • MAKE TOFFEE COATING: In a medium pot, heat butter and brown sugar to medium high heat. Stir with a wooden spoon until melted and allow it to come to a boil. Lower heat to medium and boil for a FULL 3 minutes undisturbed. Important to harden properly. Pour toffee mixture over graham crackers and spread evenly with a spatula.
  • ADD NUTS AND BAKE: Sprinkle nuts evenly over the toffee layer. Bake for 9-10 minutes until bubbly. Remove from oven.
  • ADD GARNISHES: Microwave chocolate and white chocolate chips in two separate small bowls for 90 seconds on high. Stir until smooth. If still not melted, add 30 seconds. Stir. For easier drizzling, add a few drops vegetable oil (about 1/2 teaspoon). Using a fork, splatter/drizzle each over the graham toffee bars. Sprinkle on cranberries if using, pressing with fingers to make them stick. Sprinkle lightly with sea salt or finishing salt. Don't over do it.
  • SET AND BREAK INTO PIECES: Let bars set in pan for an hour to cool. Or put in freezer for 20 minutes or fridge for 40 minutes. Break into pieces with your hands or with a large knife. Serve at room temperature or chilled.

Notes

  1. Graham cracker substitute: The flavor will be a little different, but you can use saltine or soda crackers instead. The bars will be a bit crunchier. 
  2. How to toast nuts: Toasting nuts adds a deeper nuttier flavor. Here’s an article on how to toast nuts in the microwave, stove top or oven. Microwave: place nuts on flat plate in single layer. Heat on high in 1 minute increments, stir in between. Repeat if necessary. Dry pan: place nuts in dry pan on medium heat. Shake pan or stir for 4-5 minutes until nicely toasted and fragrant. Oven: heat on tray in 350F/177C oven for 5-7 minutes, shaking once half way through. 
  3. Variations
    • Other garnish: You can substitute the dried cranberries with raisins or other dried fruit. Or leave them out altogether. Shredded coconut is another option.
    • Christmas version: Instead of the chocolate drizzle, sprinkle red, white and green sprinkles on the toffee bars. Or skip the dark chocolate and just use white chocolate and cranberries.
  4. To store/make ahead: Make ahead and store in an airtight container or ziploc bag at room temperature for 4-5 days or in the fridge for a week or two. It freezes well for up to to 3 months. Serve at room temperature or chilled from the fridge. 
 
Nutrition values are estimates based on 1 piece (of 36) and include chocolate, nuts, cranberries and sea salt. 
Calories: 119kcal | Carbohydrates: 11g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 79mg | Potassium: 29mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 165IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 0.2mg