Gingerbread Toffee

Gingerbread Toffee is a perfect Christmas candy! Caramel toffee with ground ginger and cinnamon, pecans and melted chocolate chips!

As addicting as Saltine Toffee and Peanut Brittle, this is a Holiday Candy Recipe that you are going to want to make for all your friends and family!

Gingerbread Toffee pieces stacked on a cutting board


Toffees, like peanut brittle, are about as traditional as a homemade Christmas candy can get. They are pretty easy to make, look beautiful and last a long time, as long as they don’t get gobbled up first! Toffee is one of those irresistible candies you go back for “just one more piece,” until suddenly it’s all gone.

You might not have heard of Gingerbread Toffee before, but it’s about to be your new favorite Christmas treat. With all the flavor of a traditional gingerbread in a hardened toffee sauce, toasted pecans, and then a layer of melted chocolate chips. What’s not to love?

While Gingerbread Toffee makes a great holiday gift, especially arranged in a box with festive tissue, it can be so much more. Use as an Ice Cream topping or sprinkle crushed toffee bits on Whipped Cream on coffee or hot cocoa like a fancy coffee shop.

Gingerbread Toffee Collage

Upgrade your favorite holiday desserts like a Gingerbread Cake with Gingerbread Toffee. Frost your cake with Cream Cheese Frosting with Gingerbread Toffee bits folded in. Decoratively place large toffee pieces on the top for an ultimate gingerbread holiday cake!

These Gingerbread Toffees might seem super sweet with using both white and brown sugar, plus corn syrup and dark molasses, but it gets balanced out from all the savory gingerbread spices like ground ginger and cloves, and the toasted pecans. To toast pecans, follow the simple instructions below.


Tips for Making Gingerbread Toffee

    • Use a candy thermometer, it makes it so much easier to keep an eye on the temperature. High temperatures will ruin your toffee and can happen fast!
    • Occasionally stir your toffee to keep from burning. This is a recipe you want to pay attention to.
    • Watch those fingers! The caramel toffee will reach 300 degrees, which could cause a bad burn.
    • No need to melt chocolate ahead of time. The toffee is hot enough to melt the chocolate chips as you sprinkle them on. Spread with the back of a spoon or angled spatula.

Gingerbread Toffee chocolate chips melting on top of toffee layer in sheet pan


  • Crackers: Pour over saltine crackers for an extra salty, crunch. You can also pour Gingerbread Toffee over ginger snaps or leftover¬†Ginger Cookie¬†pieces.
  • Spices: For a Pumpkin Spice Toffee, use Pumpkin Pie Spice. You can also add nutmeg, allspice, or cayenne (for a kick) to your toffee.
  • Chocolate: Use dark chocolate chips, white chocolate chips or milk¬†chocolate chips instead of the semi-sweet chips. Flavor white chocolate with vanilla extract for the flavor of icing on gingerbread cookies.
  • Caramel Sauce: Drizzle Gingerbread Toffee with Salted Caramel Sauce once it has set. Place in freezer for 20 minutes to harden caramel sauce before putting in a gift box.

Gingerbread Toffee breaking apart pieces

How to Toast Pecans for Gingerbread Toffee

Easily toast pecans on the stove top or in the oven. For the stove top, place pecans in a skillet over medium heat. Stir over heat until they smell toasted, about 5 minutes. For the oven, spread pecans evenly over a baking sheet. Bake at 325 degrees until toasted, about 10 minutes, checking about 5 minutes in.

Gingerbread Toffee close up



  • Serve: Store at room temperature for up to 2 weeks in an airtight container in a cool, dry place out of the sun.
  • Store: If it is too warm at room temperature, store in the refrigerator in a sealed container.
  • Freeze: This candy will stay good in the freezer for up to 3 months. Cool completely to keep moisture out before storing.

Gingerbread Toffee pieces stacked on a cutting board

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Gingerbread Toffee

Gingerbread Toffee is a perfect Christmas candy! Caramel toffee with ground ginger and cinnamon, pecans and melted chocolate chips!
Yield 40
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 2 cups butter
  • 1 cup¬† sugar
  • 1 cup dark brown sugar
  • 1/3 cup molasses
  • 1/4 cup water , plus 2 tablespoons
  • 2 tablespoons light corn syrup
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon¬† ground cloves
  • 1 teaspoon vanilla extract
  • 1 1/2 cup chopped pecans , toasted, divided
  • 2 cups semi-sweet chocolate chips


  • Add the butter, sugar, dark brown sugar, molasses, water and light corn syrup to a large heavy-bottomed saucepan over medium heat.
  • Stir constantly until the butter melts and turns into one smooth mixture.
  • Clip a candy thermometer to the saucepan. Don‚Äôt let the bottom of the thermometer touch the saucepan to ensure accuracy.
  • Continue to cook the toffee mixture until it reaches 300 degrees. Stir occasionally. As it cooks, the mixture will turn to a roiling boil and eventually reduce in volume.
  • As the toffee mixture cooks, stir together the cinnamon, ginger and cloves; set aside.
  • Line a large baking sheet with parchment paper.
  • Once the toffee mixture reaches 300 degrees, turn off heat. Stir in the spice mixture, vanilla extract and 1 cup pecans.
  • Carefully pour the toffee onto the baking sheet.
  • Sprinkle chocolate chips evenly over toffee. Allow to sit for 3-5 minutes.
  • Use a spoon to spread and melt the chocolate on top of the toffee. Continue until the chocolate is fully melted and smooth.
  • Sprinkle with remaining pecans.
  • Allow the toffee to sit for at least 3 hours. Once the chocolate is set, break into pieces.


Calories: 217kcal | Carbohydrates: 20g | Protein: 1g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 25mg | Sodium: 85mg | Potassium: 119mg | Fiber: 1g | Sugar: 18g | Vitamin A: 290IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
Keyword: Gingerbread Toffee

Gingerbread Toffee Collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert ‚Äď Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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