Christmas Cookies with Graham Crackers
A crisp graham cracker base is coated with a buttery brown sugar caramel, baked until bubbling, then finished with melted chocolate, toffee pieces, and colorful M&M’s. Once fully set, the layered confection is broken or cut into bite-sized pieces for a festive sweet-and-crunchy holiday treat.
Pin it to remember it!
Print Recipe
Ingredients
For the base:
- Approximately 18 whole graham crackers equal to 2 packages
For the caramel:
- 2 sticks unsalted butter with Kerrygold suggested if desired
- Pinch of salt
- 1 cup firmly packed brown sugar preferably dark brown sugar for a deeper flavor
For the topping:
- 1/2 bag M&M’s
- 2 cups chocolate chips either semi-sweet or milk chocolate
- 1/2 bag toffee bits such as Heath
Instructions
- Preheat the oven to 350°F (175°C). Lightly coat the bottoms of the baking pans with nonstick cooking spray, then line them with parchment paper so the finished candy can be removed easily.
- Arrange the graham crackers over the parchment in one even layer. Position them closely enough to cover the entire surface of each pan without overlapping.
- Place the unsalted butter in a saucepan over medium heat. Melt it while stirring continuously until the butter begins to bubble.
- Add the packed brown sugar along with a pinch of salt. Continue stirring without stopping until the ingredients are thoroughly incorporated and the mixture becomes smooth, bubbly, and caramel-like.
- Carefully pour the hot butter-and-sugar mixture across the graham crackers. Use a spatula to distribute it evenly so that all of the crackers are covered.
- Transfer the pan to the preheated oven and bake for 8 minutes, or until the caramel mixture is bubbling and has developed a golden color. This baking period allows the graham crackers to absorb the caramel.
- Take the pan out of the oven and immediately scatter the chocolate chips evenly over the hot caramel layer.
- Switch off the oven and keep its door closed, allowing the retained heat to melt the chocolate without scorching it. Once the chocolate chips have softened and melted, spread the chocolate into an even layer with a spatula.
- While the chocolate remains warm and soft, distribute the toffee bits and M&M’s over the surface. Chopped nuts or other desired mix-ins may also be used, as noted in the original preparation.
- Gently press the toppings into the melted chocolate so they remain securely attached. Leave the dessert until completely cooled and set, either at room temperature or in the refrigerator for quicker firming.
- After the chocolate has fully hardened and the dessert is completely cool, cut or break it into bite-sized portions. Serve as a crisp, caramel-coated holiday confection.
Notes
- Dark brown sugar is preferred when a richer caramel flavor is desired.
- Heath toffee bits work particularly well for the topping, while either semi-sweet or milk chocolate chips may be used.
- The finished dessert may be cooled at room temperature or refrigerated to speed up the setting process.