I have a new obsession. Well, it’s not NEW; I have always been obsessed with homemade candy. But right now I LOVE cracker toffee.
Have you tried it yet? I’ve got recipes for Peanut Butter Toffee, Brickle Bars, S’mores Toffee, Saltine Cracker Toffee … and now today’s version: Chocolate Coconut Cracker Toffee.
It’s no secret that I love Samoa Girl Scout cookies. I even created a truffle earlier this year that tastes JUST like the cookie … but in candy form. This candy recipe today is inspired by those cookies.
You’ve got caramel (toffee). Chocolate. Coconut. Crispy cookie (toffee). And I threw in some pecans, because, why not?
A few tips for making the Chocolate Coconut Cracker Toffee:
Use a metal baking sheet for best results. You can line it with parchment paper, but I just lay my graham crackers right on the pan.
Melt the butter and sugar in a small pan until it begins to boil. Once it boils, pour it over your graham crackers (on the pan).
Sprinkle generously with your toppings: coconut and pecans. I use sweetened shredded coconut. It doesn’t toast up completely, instead it leaves a slightly chewy texture on top of the toffee. If you prefer to have toasted, feel free to toast your coconut FIRST, at 350°F for 10 minutes.
Cook your toffee for about 15 minutes. It will be bubbly and caramelized. Allow it to sit in the pan for about 10-15 minutes, to soak up all the caramel. Using a large spatula, scoop big pieces onto a piece of parchment paper. It’s okay if they aren’t uniform pieces; you’re going to break them up into smaller sizes.
Melt chocolate according to package and spread over toffee (the toffee can still be warm). Allow toffee to harden and chocolate to set (about 30 minutes). ENJOY!!
Check out some of my other favorite truffle and candy recipes!
Chocolate Coconut Cracker Toffee Recipe
Ingredients
- 14 Graham Crackers Full size
- 1 Unsalted Butter
- 0.5 Granulated Sugar
- 1 Chopped Pecans
- 0.5 Sweetened Shredded Coconut
- 1 Semisweet Chocolate Chips
Instructions
- Preheat oven to 350°F.
- Line a 15 x 10 x 1-inch baking sheet with graham crackers. Set aside.
- In a small saucepan, melt butter and sugar over medium high heat. Bring to a boil while stirring continuously. Once boiling, remove from heat and pour over graham crackers, making sure to coat them evenly.
- Sprinkle the pecans and coconut over the crackers.
- Bake for about 15 minutes. Remove from oven and cool in pan for 10-15 minutes. Using a large spatula, scoop big pieces onto a piece of parchment paper on your counter.
- Melt chocolate according to package and spread over toffee. Allow toffee to harden and chocolate to set, about 30 minutes. Store in airtight container for up to a week.