Several years ago, my mom gave me a recipe called “Mock English Toffee.”

It is shockingly simple.

You basically lay saltine crackers down on a baking sheet, top with a caramel mixture that takes about two minutes to prepare on the stove, bake it for a few minutes, top it with chocolate chips and nuts.

It is delicious and a real favorite of ours due to its simplicity and tastiness. You can imagine how delighted I was to run across a somewhat different and a tad more elegant version of this mock toffee.

I made it last week for my husband to take into work and let me tell you, it was difficult for him to pry my fingers off the tupperware to indeed take it to work. I could have eaten the entire batch, so I guess it is just as well that it is long gone.

It is really, really yummy. And let me emphasize one more time that it is so intensely simple to make, you will be amazed (and so will your friends…but don’t tell them it was easy and they’ll think you slaved over a pot of bubbling caramel with a candy thermometer attached!).

Mock Chocolate Macadamia Toffee

Mock Chocolate Macadamia Toffee

FYI: My preferred brand of chocolate is Ghirardelli.


  • Β½ box of graham crackers
  • ΒΌ cup brown sugar
  • ΒΌ cup sugar
  • 2 sticks butter
  • 1 package semi-sweet chocolate chips
  • 4 ounces roughly chopped macadamia nuts


  1. Preheat oven to 350F. Line a lipped baking sheet with a layer of tin foil (I used an 11X17 baking sheet).
  2. Arrange a single layer of graham crackers in the pan without overlapping. In a small saucepan, melt butter and add the sugars. Whisk to dissolve. Let boil and simmer for 5 minutes on low. Very carefully pour mixture onto the graham crackers, working quickly with a spatula to even out the layer. Bake 10 minutes.
  3. Remove and evenly spread out the chocolate chips and leave it to melt for 5 minutes. Using spatula, spread the melted chocolate evenly. Top with chopped nuts. Let cool. Refrigerate for 2 hours. Break into pieces.

Recipe Source:adapted from a recipe found on

7 Responses to Mock Chocolate Macadamia Toffee

  1. Deb says:

    Made this as a dessert for a tailgate before the Bears game and we ended up eating it all the way home in the car after the game too πŸ™‚ Would recommend using salted butter and salted macadamia nuts because the salt is a nice contrast to the sugar. Be warned, these are SUPER addictive!

  2. Kim says:

    This is SOOOOO delicious. I made it for work yesterday and it was a hit. Someone actually called them “shockingly delicious” and said he was tempted to leave one and take off with the rest of the pan. Thank you so much for sharing this.

  3. Keri says:

    I just stumbled across this recipe and I loved it! I have always loved toffee but hated how hard it was to eat and how much it stuck in my teeth. Not so with this recipe. You get all the yumminess without the grief (except for the sadness of the excess weight gain from eating too much).

  4. After a year of having this in my cookbook, I finally made it yesterday! πŸ™‚ Jed loved it, so thank you! And I’ve been eating way too much of it… but it’s healthy, right? πŸ™‚

  5. Erin says:

    cool recipe!

  6. Katy says:

    Oh my gosh, yum — that looks amazing!

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