Salted Caramel Pecan Toffee Bars

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Make easy Toffee Bars with just 7 ingredients! Perfectly sweet and crunchy, they make an excellent holiday gift or dessert. A quick homemade caramel sauce and pecans make graham cracker toffee bars a tasty treat!

Titled Image: Salted Caramel Pecan Toffee Bars


Toffee Bars

I don’t know about you, but I usually have a holiday baking list a mile long! So, I’m all about any dessert that doesn’t take a lot of time OR a lot of fancy ingredients.

These salted caramel pecan toffee bars would be fabulous on any dessert platter, but they also make a fabulous edible gift!

Great for teachers, neighbors, bus drivers, postal workers, co-workers, or as a hostess gift.

I love this toffee bars recipe because I usually have the ingredients on hand anyway.

Plus, the graham cracker pecan bars are ready in about 20 minutes from start to finish (not including cooling time).

While you are at it, try our saltine cracker candy or our Disney churro toffee copycat. They’re a holiday baking game-changer!

ingredients for salted caramel toffee bars

Tips for Making Graham Cracker Toffee Bars

  • Decide between sweet or salty crackers.

This toffee bars recipe uses graham crackers instead of the traditional saltine crackers, because I love the sweet nuttiness they bring. 

You can substitute saltines if it’s what you have on hand or prefer.

  • Try a different topping.

Simply swap out the pecans for an equal amount of peanuts, cashews, or almonds. Or, mix in some holiday M&Ms or sprinkles!

I always buy chopped pecans, but you can simply chop larger pieces with a knife. Same goes if you decide to make your toffee bars with a different variety.

  • Line your pan with aluminum foil.

The last thing you want to do is try and clean up baked-on caramel sauce!

Give it a light misting of cooking spray as well. It will make it easier to remove the caramel pecan bars without any cracking.

  • Make them extra indulgent!

For the chocolate lovers, feel free to spread or drizzle melted chocolate over the top of your graham cracker toffee bars.

All you need to do is microwave your favorite chocolate chips in 30-second bursts. Stir between each until the chocolate is melted and smooth.

pouring homemade caramel sauce over crackers in baking sheet

Kitchen Tools You Will Need

  • Jelly Roll Pan – The perfect size for the graham crackers to lay in one layer, and it’s such a versatile pan!
  • Offset Spatula – Spread the caramel sauce in an even layer with ease! Great for desserts of all kinds.
adding chopped pecan to salted caramel bars

Toffee Bars Recipe FAQ

Do I need to roast the pecans first?

Nope! They’ll get plenty browned in the oven as the caramel pecan bars are baking.

Why is my cracker toffee chewy?

The culprit is usually butter substitutes — either margarine or coconut oil. Other types of fat will prevent your toffee bars from hardening properly.

If you did use real butter, then you may not have boiled the caramel for long enough. Make sure it comes to a full boil and is completely smooth before stirring in the vanilla.

Can I cool graham cracker toffee bars in the refrigerator?

No, these should be cooled completely at room temperature in order for the toffee layer to set up properly.

The cold air from the fridge will make them too difficult to bite into.

sprinkles and chocolate added to salted pecan toffee bars

Storing Leftover Caramel Pecan Bars

These are just fine on the counter for up to 5 days. Store them in an airtight container with a piece of parchment between each layer.

You can also freeze graham cracker pecan bars for longer storage — up to 3 months! Thaw on the counter before serving.

salted caramel toffee bars laying on a wood board

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closeup of stacked salted caramel pecan toffee bars

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closeup of stacked salted caramel pecan toffee bars

Salted Caramel Pecan Toffee Bars

Donna Elick
Graham cracker Toffee Bars are a simple holiday treat that everyone will love! Make this easy toffee bars recipe with just 7 ingredients.
5 stars from 4 reviews
Tried this recipe?Please comment and review!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Method Oven
Servings 24


  • 12 graham cracker sheets
  • 1 cup light brown sugar, packed
  • 3/4 cup unsalted butter, 1.5 sticks
  • 2 tablespoons heavy whipping cream
  • 1 teaspoon pure vanilla extract
  • 1 cup chopped pecans
  • pinch of flaked sea salt, or kosher salt


  • Preheat oven to 350°F. Line a 15×10 inch jelly roll pan with aluminum foil, sprayed lightly with cooking spray. Place graham cracker sheets in a single layer on prepared baking sheet.
  • In a saucepan, bring brown sugar, butter and heavy whipping cream to a boil, over medium heat, stirring often. Once melted and smooth, add vanilla.
  • Pour caramel sauce over the graham cracker sheets and spread into an even layer. Sprinkle with chopped pecans.
  • Bake for 10 minutes, until lightly golden brown and bubbly.
  • Remove from oven and sprinkle with salt. Carefully lift out the bars (using the aluminum foil) and cool on wire racks about 30 minutes, or until completely cooled.
  • Break into squares.


Serving: 1 | Calories: 151cal | Carbohydrates: 15g | Protein: 1g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 50mg | Sugar: 11g | Fiber: 1g | Calcium: 19mg | Iron: 1mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
Salted Caramel Pecan Toffee Bars - PIN

Originally published December 2017, updated and republished October 2023

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  1. Pecans and Toffee are always a great combo. Love these bars. Thank you for sharing your recipe.

      1. Hi April,
        We usually cut these into bars and freeze them for up to 3 months, if there are any left or we are making them ahead. Hope this helps.
        TSRI Team Member,

    1. Yes, you can omit the whipping cream. I’ve made this many times for years. I’ve never known of whipping cream to be added until I found this site, but I do believe it would still be as amazing as it is without it!!
      I know you asked this in 2021, but it might help another person to know the answer!

  2. I think this was the Carmel Sauce recipe

    In a saucepan, bring brown sugar, butter and heavy whipping cream to a boil, over medium heat, stirring often. Once melted and smooth, add vanilla.

    1. Hi Elizabeth,
      We usually cut these into bars and freeze them for up to 3 months, if there are any left or we are making them ahead. Or they will stay fresh up to 5 days in an air tight container or cookie jar. Hope this helps.
      TSRI Team Member,

    1. Hi Judith,
      We have not tried this but because it measures the same it should work. Enjoy and let us know how it goes!
      TSRI Team Member,

  3. This was unbelievably delicious! So easy to make also. I didn’t have graham ccrackers so I used Ritz crackers. I made it for Thanksgiving and everybody loved it. It was eaten up right away. I made another batch while everyone was still there and it was gobbled up also. Already I have requests to make it for Christmas… Thanks for sharing this great recipe.

  4. Can you mix the nuts into the caramel sauce after cooking to glaze them right before pouring it onto the graham crackers?

  5. 5 stars
    Can’t wait to make these !
    Wondering has anyone made them using Chocolate Graham Crackers ? I think that might be interesting

  6. I have READ and LOOKED everywhere for the Carmel Sauce part of the recipe and can’t find it. HELP! I must be going blind. LOL 🙂

  7. 5 stars
    So delicious! Also, very quick and easy to make! I made these to take to family for the holidays, and I am not sure they will make it out of my house! Lol!

  8. How long will these last in a cellophane bag if made for gifts? Don’t want to freeze. I need to make in mid November, will they stay fresh if wrapped tight in a crisp cellophane bag for a month until Christmas?
    Thank you

  9. How much brown sugar do I use? I tend to over or under pack, so if someone could weigh it in grams that would be really helpful. I mainly bake by weight, that is soooooo much easier. Grams not ounces, there’s so much variation in an ounce.

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