Graham Cracker Caramel Bars
Cook time
Total time
Serves: 28-32 bars
  • 3 cups graham cracker crumbs (I believe I used about 2 sleeves for this)
  • ¾ cup unsalted butter, room temperature
  • ¼ cup white sugar
  • 2 tablespoons all-purpose flours
  • 2½ cups packed brown sugar
  • 4 large eggs, room temperature
  • ¾ cup graham cracker crumbs (I believe I used 4-5 graham crackers for this)
  • 1 tablespoon vanilla extract
  • ¾ teaspoon kosher salt
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • ⅔ cups raw peanuts (optional - or you can use any nut you like)
  • ¼ cup toffee bits (optional)
  • ⅓ cup white chocolate, melted
  1. Pre-heat the oven to 350 degrees F. In a food processor or blender, pulse your graham crackers into crumbs if you're not buying pre-bought crumbs (which you can do and speeds up the process). I used a little over 2 sleeves of graham crackers for this recipe.
  2. Beat the graham crackers, butter, sugar, and flour together until just moistened, until a dough forms. Line a 9x13 pan with foil or parchment paper, spray with a little Pam, and press the dough into the pan. Bake for 10-15 minutes, until golden brown. Set aside until you have finished with the filling.
  3. Beat together the brown sugar and eggs until smooth. Beat in the ⅔ cup graham cracker crumbs, vanilla extract, salt, and baking powder. Fold in the peanuts and toffee by hand, if using them. Bake for 25 minutes or so, until the filling is golden and mostly set, although it will still jiggle a bit when you shake the pan - it will solidify as it cools. If you're worried about it not being set enough, cover with foil and continue baking, so that the top does not brown as fast.
  4. Allow the bars to cool COMPLETELY before drizzling with white chocolate or cutting into them. When they have cooled, melt your white chocolate in 30-second intervals until smooth, then place in a sealable bag, cut a small tip off of the corner, and drizzle in a zig-zag motion over the bars. Cut into squares and serve - I like serving bars like this in regular sized muffin cups for easy eating! Makes 28-32 bars.
Adapted From
Recipe by The Crepes of Wrath at