White Chocolate Cranberry Graham Cracker Toffee #easyrecipes #candybark #sweet

White Chocolate Graham Cracker Toffee


  • 15-18 honey graham crackers
  • 1 cup butter
  • 1 cup brown sugar packed
  • 14 oz sweetened condensed milk
  • 1 Tbsp solid shortening
  • 1 1/4 cup Wilton white chocolate melts
  • 1/2 cup dried cranberries
  • 1/2 cup dried blueberries optional


  • Preheat the oven to 400°F. Then line a jelly roll pan with aluminum foil and coat with non-stick cooking spray.
  • Cover the entire bottom of the pan with graham crackers. You may have to break some in half to completely cover the pan.
  • Add the butter and sugar in a medium saucepan. Melt over medium-low heat until the mixture begins to boil. Allow to boil for 2 minutes, stirring occasionally. Then remove from heat.
  • Add the sweetened condensed milk and stir for about 30 seconds to mix well. Let the toffee mixture cool for 1 minute.
  • Pour the mixture on top of the graham crackers. Use a spatula to spread in a thin layer over the crackers.
  • Place in oven and bake for 6-7 minutes or until you see the toffee mixture start to bubble.
  • Remove from oven and lay pan on a wire rack. Immediately sprinkle the white chocolate melts on top of the warm toffee graham crackers.
  • Once the graham crackers are completely covered with the white chocolate melts, use a spatula to spread the melted white chocolate evenly.
  • Before the white chocolate layer cools and sets, sprinkle with the dried cranberries (and blueberries if you use them).
  • Chill for 1 hour before cutting or breaking into pieces to serve.


You can store the graham cracker toffee in an airtight container for up to one week.