Toffee Graham & Pecan Chocolate Bark

Sarah’s Birthday Chocolate Bark
aka Toffee Graham & Pecan Chocolate Bark

Makes 4 cups

Read the orignal post here.

12-14 graham crackers
2 sticks butter
1 cup brown sugar
1/2 teaspoon coarse kosher or sea salt
24 ounces ounces semi-sweet chocolate
1 1/2 cups pecans, toasted and coarsely chopped

Preheat the oven to 375°F.

Line a 9 x 13″ pan with aluminum foil. Arrange the graham crackers in one layer, breaking them up as necessary. Melt the butter and brown sugar together in a small saucepan. Bring to a boil, then turn to low and simmer, stirring constantly, for 2 minutes. Pour over the graham crackers, sprinkle with salt, and bake for 1o minutes, monitoring closely to make sure the sugar does not burn.

Remove from the oven and let cool at room temperature until completely cool. Break up the graham crackers into bite-sized pieces.

Melt the chocolate over a double boiler or in short bursts in the microwave. You want it to be just melted—don’t let it bubble or anything. As it’s melting, stir with a heat-proof spatula. Once melted, remove from the microwave or double boiler and add the nuts and the broken-up graham crackers.

Pour the mixture onto 2 parchment-lined pan and spread it evenly with a spatula. Put the pans in the freezer and let the bark sit until hardened. This should take about 1 hour.

Using your hands or a knife, break the bark into bite-sized pieces. Keep in the fridge until ready to serve.

Posted in: Just Recipes
  • BGSK


  • Amanda

    Hi Phoebe and Cara!
    I would like to make this as a Thanksgiving dessert.  But I have  a quick question: if I pour the butter and brown sugar mixture over the graham crackers, how do I make sure they don’t get too soggy and cause the crackers to fall apart?

    Also, can this be made the night before?
    Thanks for the help!


    • BGSK

      Amanda–because you bake off the graham crackers, they end up nice and crunchy, not soggy.

      You can make it the night before, for sure. Just keep the bark in the fridge.


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