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    Home » Recipes » Desserts » Bars » Graham Cracker Bark with Chocolate

    Graham Cracker Bark with Chocolate

    Published: Dec 22, 2015 · Modified: Nov 8, 2021 by Barbara Curry · This post may contain affiliate links.

    Jump to Recipe
    4.91 from 11 votes

    Disclaimer: This post may contain affiliate links.

    Chocolate Caramel Bark on the counter.

    This Graham Cracker Toffee recipe is a decadent treat that’s easy to make and great for giving as a gift. Graham crackers covered with rich caramel and dark chocolate create a bark that’s hard to pass up. Top it off with flaky salt and pecans for an incredible treat.

    A pile of chocolate caramel bark on a black board.

    Chocolate Caramel Bark is one of my favorite holiday treats to give away this year, even beating out peppery peanut butter cookies.  I’ve made three batches all ready and between gifts and all of us, it has disappeared very quickly.  This Christmas chocolate bark is not as sweet as some because of the graham cracker base.

    While it takes a couple of steps, I’ve given you some tips to make sure it turns out perfect. This recipe for chocolate is very forgiving, so even if you don’t have a candy thermometer, it’ll still be fantastic.

    Chocolate Christmas bark piled on top of each other.

    The first time I made this, I cleaned out my pantry and used all the scrapes of chocolate I had. It ended up being mostly dark chocolate. However, I thought it could use a little milk chocolate. The next batches I experimented and found my favorite combination which is 10 ounces of dark chocolate and 6 ounces of milk chocolate.

    Any combination of bars of chocolate or chips will work so use what you like.  This is the time to splurge and get the best quality chocolate that will fit your budget; you can’t go wrong with Ghirardelli.

    Chocolate and pecans on top of graham crackers and caramel.

    Why you’ll love Graham Cracker Toffee Bars

    • It’s got a perfect balance of sweet
    • It’s a forgiving recipe and doesn’t have to be done perfectly to look or taste great!
    • The pecan crunch at the end of the sweet caramel flavor along with flaky salt, is fabulous.
    • I love making and giving homemade gifts – this one is a wonderful gift in a bag!

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      Caramel Graham Cracker Bark Ingredients

      The ingredients for Christmas chocolate bark
      • Chocolate – any type and variety will be delicious. If you are a dark chocolate fan, use all dark. You can even throw in chocolate chips. You want a total of about 16 ounces
      • Graham crackers – you’ll need 15
      • Butter and brown sugar – for the caramel
      • Pecans and salt – for the topping

      How to make Graham Cracker Bark with Chocolate & Caramel

      Step 1: Line up graham crackers on a rimmed baking sheet.  If, like me, you are making several batches and don’t have enough rimmed sheets, put an empty baking sheet underneath just in case it drips over.  Mine did not, but came close.  This is one of those recipes that it helps to have everything ready before you start.

      Graham crackers lined up for a batch of chocolate bark

      Step 2: Make the caramel by cooking brown sugar and butter and pour it over the graham crackers.

      Three stages of caramel

      Tips for making CARAMEL  

      • Make sure there is no moisture in the saucepan
      • Use a candy thermometer and remove when it reaches 300º or if it starts to smell like it’s burning remove immediately.`
      • If no candy thermometer, look for a deep golden color
      • You don’t need to stir it, but if you just have to stir, it won’t ruin it
      • Pour this over the graham crackers immediately.

      Pro tip: If your butter and brown sugar separates, don’t worry, it will still taste awesome. Just pour it over the graham crackers and continue with the recipe.

      Step 3: Bake for 10 minutes.

      Step 4: Melt chocolate in a microwave at 50% power stirring every 30 seconds until just melted.

      Step 5: Pour chocolate mixture over caramel mixture and immediately add nuts and sprinkle with flaky salt.

      Step 6: Let cool completely and then refrigerate or freeze to harden before breaking into pieces.

      The end result is a heavenly combination of chocolate, salted caramel and pecans on a crunchy graham cracker base.  I just put them in a cellophane bag and add some ribbon to tie it shut and then store them in the freezer so that when I need to take a gift around the holidays, I have one ready to go.

      Everyone who has received these holiday treats have raved about how rich and delicious Christmas bark is.  It’s also great for a hostess gift or just leave a bag in the freezer and grab a piece every time you go by.

      What type of chocolate is best for Graham Cracker Toffee Bars

      For the first batch, I used up all the dark chocolate pieces that had been accumulating in the pantry, an ounce here and there and a few dark chocolate chips.  It was amazing, especially if you are a dark chocolate fan. Every batch I make is different, just use a total of 16 ounces.

      Graham Cracker Toffee Topping Ideas

      Try topping your bark with slivered almonds or toasted coconut. To make the bark festive, add some colorful sprinkles or crushed peppermint. To choose a healthier option, add pepitas or chopped pistachio or dried cranberries.

      Chocolate bark on a marble counter.
      Chocolate Caramel Bark on a plate

       Toffee Graham Cracker Recipe FAQs

      Can you use chocolate chips for caramel bark?

      You can use chocolate chips and any combination of chocolate.

      What should you do if the butter separates from the brown sugar?

      No big deal, just pour it all over the graham crackers and when it bakes, you’ll never know.

      Can you freeze chocolate bark?

      This will save for months in the freezer. If you are going to ship it, you will want to freeze it first to keep the chocolate from melting.

      Can you ship Christmas bark?

      Yes, this will ship unless you live in a hot climate. Freeze first and ship so that it arrives in three days.

      What if you don’t have a microwave to melt the chocolate?

      A double boiler is a great way to melt something on the stove. Fill a sauce pan with a small quantity of water then bring it to a boil. Hold a smaller pan with the chocolate over the hot water and stir until it’s melted. Your chocolate will melt beautifully!

      How to store this Graham Cracker Toffee Recipe

      The best way to store chocolate bark is in the freezer in an airtight container. You can store it at room temperature for about a week before the graham crackers get stale.

      Christmas bark being wrapped in a gift bag
      • White chocolate bark broken into pieces.
        White Chocolate Bark
      • White chocolate with Halloween sprinkles over pretzels.
        Halloween Chocolate Bark
      • A glass of milk and chocolate Christmas cookies.
        White Chocolate Peppermint Cookies
      • A platter of Praline Graham Cracker Bars
        Praline Graham Cracker Bars

      Need some more Edible Gift ideas

      • If you like white chocolate, then try Peppermint Brownies
      • I always love to give cookies away, Peppery Peanut Butter Cookies add the perfect amount of spice in a gift
      • Or try Special K Cookies for a buttery cookie with a splash of orange
      • Your friends will love Pistachio Cranberry Shortbread
      • For a festive gift try cherry crinkle cookies

      If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.

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      Pecan covered chocolate bark.

      Graham Cracker Toffee Recipe

      Author: Barbara Curry
      Graham Cracker Bark is a decadent treat that's easy to make and great for giving as a gift. Graham crackers covered with rich caramel and dark chocolate create a bark that's hard to pass up. Top it off with flaky salt and pecans for an incredible treat.
      4.91 from 11 votes
      Print Pin
      PREP: 25 minutes
      COOK: 10 minutes
      Servings: 24

      Ingredients
       

      • 15 graham crackers
      • 1 cup butter
      • 1 cup brown sugar dark or light
      • ½ teaspoon sea salt
      • 1 ½ cups pecans chopped
      • 10 ounces dark chocolate chopped
      • 6 ounces milk chocolate chopped
      • ½ teaspoon sea salt for sprinkling

      Equipment

      • Candy thermometer
      Prevent your screen from going dark

      Instructions
       

      • Preheat oven to 350º.
      • Line a rimmed baking sheet with parchment. Place graham crackers on sheet touching each other.
      • In a medium saucepan, add butter, brown sugar and salt. Bring to a boil and boil for 2-3 minutes, until a candy thermometer reads 300º. Do not stir. Pour over graham crackers, spread evenly. Bake for 8-10 minutes until it is bubbly but not burnt.
      • While baking, melt chocolate in the microwave stirring every 30 seconds until just melted. Pour over baked graham cracker caramel mixture and sprinkle with pecans and flaky sea salt.
      • Chill for at least 45 minutes and then break into pieces.

      Video

      Barbara’s Tips + Notes
      • Make sure there is no moisture in the saucepan
      • Use a candy thermometer and remove when it reaches 300º
      • If no candy thermometer, look for a deep golden color
      • You don’t need to stir it, but if you just have to stir, it won’t ruin it
      • Pour this over the graham crackers immediately, if it separates, don’t worry, it will still taste awesome
      • Try adding toasted coconut to the top with the pecans. Alternative toppings could be colorful sprinkles or pepita seeds. 

      Nutrition

      Calories: 289kcal | Carbohydrates: 26g | Protein: 2g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 21mg | Sodium: 228mg | Potassium: 160mg | Fiber: 3g | Sugar: 18g | Vitamin A: 244IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg
      Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage on Instagram!

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      Comments

      1. Sandra Broccoli says

        December 20, 2020 at 12:39 pm

        Hi Barbara, thank you for a very tasty recipe. This is the first bark I’ve ever made and I added crushed pieces of Werthers caramel candy on the top for extra crunch and used toasted almond slivers instead of the pecans.

        The only problem is that once it all cooled down and hardened, the chocolate detached from the caramel when I was breaking them into bark pieces. It was like two separate layers. Any idea why?

        Reply
        • Barbara Curry says

          December 22, 2020 at 1:59 pm

          It could be that the caramel cooked too long in the oven. Try taking it out a little sooner.

          Reply

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      Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen.

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