Savor The Ultimate S’mores Crack Recipe For A Blissful Treat (Print version)
Buttery graham cracker toffee topped with melted chocolate and toasted marshmallows for a crisp, campfire-style dessert bark.
# Ingredients:
For the graham toffee
01 -
14-16 full graham cracker sheets, enough to cover one rimmed baking sheet
02 -
1 cup (226 g) unsalted butter
03 -
1 cup (200 g) packed light brown sugar
04 -
1/4 teaspoon fine salt
05 -
1 teaspoon vanilla extract
For the s’mores topping
06 -
2 cups (340 g) milk chocolate chips or chopped milk chocolate
07 -
1 1/2 cups (75 g) mini marshmallows
08 -
1/3 cup (35 g) crushed graham crackers
09 -
Flaky salt, optional
# Instructions:
01 -
Heat the oven to 400°F (200°C). Line a 10x15-inch or similar rimmed baking sheet with parchment paper, then arrange the graham crackers in a tight single layer.
02 -
Melt the butter, brown sugar, and fine salt in a saucepan over medium heat. Bring to a strong boil and cook for 3 minutes without stirring, then remove from the heat and stir in the vanilla.
03 -
Pour the hot toffee over the graham crackers and spread it gently with a spatula. Bake for 5-6 minutes, until the surface is bubbling all over.
04 -
Remove the pan from the oven and scatter the chocolate evenly over the hot toffee. Return to the oven for 1 minute, then spread the softened chocolate into an even layer.
05 -
Sprinkle mini marshmallows and crushed graham crackers over the chocolate. Broil for 30-60 seconds, watching constantly, just until the marshmallows puff and lightly brown.
06 -
Cool at room temperature for 10 minutes, then refrigerate for 30 minutes or until firm. Score into squares or break into pieces before serving.
# Good to know:
01 -
Chilling time is about 30 minutes and is not included in cook time.
02 -
For cleaner squares, score the bark when the chocolate is partly set.
03 -
Store airtight in the refrigerator for up to 5 days.