Real Recipes From Real Home Cooks ®

salted chocolate toffee bars

(2 ratings)
Recipe by
Fran Miller
Parkersburg, WV

Another quick recipe for a tasty treat, especially when you're craving chocolate & salt together! Experiment with different toppings, if you like. Your kitchen should be your lab! Now, if I could just find Igor to clean up these dishes... =^..^=

(2 ratings)
yield 24 generous servings
prep time 15 Min
cook time 10 Min
method Bake

Ingredients For salted chocolate toffee bars

  • 12
    long graham crackers
  • 8 oz
    bag of toffee bits
  • 1 c
    chopped walnuts or pecans, optional
  • 2 stick
    unsalted butter
  • 1/2 c
    white sugar
  • 1 c
    chocolate chips (or more, if you like)
  • 3/4 tsp
    coarse salt
  • 1/2 c
    dry rice krispies (use more if you're not using nuts)
  • 1/2 c
    raisins or crasins
  • 1 c
    butterscotch chips, in place of the chocolate chips, or half & half

How To Make salted chocolate toffee bars

  • 1
    Preheat oven to 350 degrees F. Cover a cooking sheet with aluminum foil. Place graham crackers in a layer on the sheet, without overlapping. (They should fit perfectly, but you might have to turn some of them sideways.) NOTE: If you break the crackers into squares at this point, it will make it easier to cut them later. I figured this out AFTER I made them. =^..^=
  • 2
    Sprinkle the graham crackers with toffee bits...
  • 3
    ...then nuts. (This is when you could also sprinkle a few Rice Krispies, too, if you want.)
  • 4
    In a small pan, melt butter & sugar together over medium-high heat, NOT STIRRING. (This is important!) You can swirl the mixture in the pan occasionally. When the mixture starts to boil, REDUCE heat and cook at a rapid simmer for 2 minutes, swirling occasionally.
  • 5
    Once the butter & sugar mixture is syrupy, remove from the heat and immediately pour over the graham crackers.
  • 6
    Bake in the oven for about 10-12 minutes, until the syrup is bubbling.
  • 7
    Remove the pan from the oven & place on a wire rack. Immediately sprinkle chocolate chips (and/or butterscotch chips) over the graham crackers. (NOTE: I used the entire bag of chocolate chips but it was, and I don't say this often, too much chocolate for me. So I've listed a smaller amount in the ingredients section. But suit yourself, as I always encourage!)
  • 8
    NOTE: You can leave the chocolate chips as they are or spread the chocolate with a knife, if you want, after waiting a few minutes until the chocolate chips soften. You could also add the raisins or craisins before spreading the chips.
  • 9
    Sprinkle with coarse salt. (I actually do this with my fingers to make sure it all doesn't end up in one spot!) It doesn't take much!
  • 10
    Cut the bars into 2 inch squares with a pizza cutter or sharp knife. If you broke the graham crackers up into squares early, this will be REALLY easy!
  • 11
    Cool completely on the cookie sheet, but I usually put them in the refrigerator to set the chocolate once they finally cool enough to do so.
  • 12
    Carefully peel the aluminum foil from the backs of the bars. (Don't ask me how I know this!) Store in an airtight container for up to a week.