Salted Chocolate Graham Cracker Toffee Bars rival the real deal and are much easier to make. Absolutely addictive!
Larimer Square is a lively, historic block in downtown Denver that evokes the charm of old main streets where merchants gathered and neighbors met. When I came across the cookbook recipe that inspired this treat, the bars were called Larimer Square Bars. While there’s no clear record that Larimer Square created a signature cookie, the name fits the neighborhood’s sense of place. I’ve renamed the recipe to Salted Chocolate Graham Cracker Toffee Bars because that describes them perfectly — and because their blend of buttery toffee, nuts and chocolate deserves a straightforward title.
Larimer Square began as Denver’s first main street during the mid-1800s gold rush and was named by General William H. Larimer Jr. In those early days it hosted all kinds of merchants selling feed, flour and furniture. Today it’s a preserved Historic District filled with restaurants, boutiques and year-round string lights that make it a favorite destination for locals and visitors alike.
I’ve been making and sharing these bars for more than 15 years. They’re similar to English toffee but much quicker and simpler to prepare. The original version from the Junior League of Denver’s Creme de Colorado cookbook used graham crackers, butter, pecans and sugar — a delicious foundation. My update adds milk chocolate and a light sprinkle of finishing salt for a modern, balanced finish.
Finishing salt is important here: table salt is too harsh. I often use a flake-style finishing salt such as Maldon for its mild, clean flavor and pretty texture. The salt brightens the chocolate and toffee without overpowering them.
These bars are ideal for holiday cookie plates, neighbor gifts, or any time you want a sweet that travels well and disappears fast. They’re easy enough for a weekday treat but special enough for a celebration. Make a big batch — everyone will ask for more.
The recipe’s appeal is its simplicity: no candy thermometer or long stovetop cooking is required. Graham crackers form the crisp base, a quick butter and brown sugar mixture becomes the toffee, and chopped pecans add crunch. A drizzle of melted milk chocolate and a sprinkle of finishing salt complete the bars. Bake briefly, cool, then break into pieces.
Favorite Holiday Treats
- Pecan Butter Balls (Russian Tea Cakes, Mexican Wedding Cookies)
- Amish Sugar Cookies
- Eggnog Bread
- Eggnog Cheesecake with Bourbon
- Cranberry Cake with Butter Rum Sauce
- Cranberry Bliss Rice Krispie Treats
- Best Homemade Molasses Cookies
- Chocolate Chip Cookies with Brown Butter and Molasses
PIN IT! ‘Salted Chocolate Graham Cracker Toffee Bars’
Salted Chocolate Graham Cracker Toffee
Barb
Pin Recipe
15
15
30
Ingredients
- 12 graham crackers
- 1 ¼ cups pecans chopped
- ½ cup butter
- ⅓ cup light brown sugar
- 1 cup milk chocolate chips
- Maldon or other finishing salt do not use table salt or coarse kosher salt
Instructions
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Preheat oven to 350°F (175°C).
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Line a 10 x 15-inch rimmed baking sheet with foil and spray lightly with cooking spray.
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Break 12 graham crackers in half and arrange them in a single layer across the pan.
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In a small saucepan over medium-low heat, whisk together the butter and light brown sugar until smooth and combined. Pour the mixture evenly over the graham crackers.
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Sprinkle the chopped pecans evenly over the graham cracker base. Bake until the mixture is bubbly, about 8 to 10 minutes.
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Remove the pan from the oven. Melt the milk chocolate chips until smooth (microwave on low power in short bursts, stirring between each burst).
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Using a fork or spoon, drizzle the melted chocolate over the baked crackers and nuts. Sprinkle lightly with finishing salt while the chocolate is still soft.
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Allow the pan to cool completely so the chocolate sets, then break into bars or pieces and serve.