S’mores “Crack” Graham Cracker Toffee
Crunchy, sweet, and easy brown sugar toffee made with graham crackers smothered in milk chocolate and topped with mini marshmallows. Better than campfire s’mores!
Have you ever made saltine cracker toffee? Or more affectionately known as Christmas Crack.
It is ah-mazing. Hands down, one of my favorite things to eat of all time. And CRAZY addictive (hence the illegal drug reference ????).
This recipe is a delicious summertime variation of my beloved Christmas Crack! There are just a few easy changes– first, we’re swapping the saltine cracker base with graham crackers. They get soaked in a caramel-y mixture and baked to toffee perfection.
Next up, we’re replacing the semi-sweet chocolate in the original recipe with milk chocolate candy bars, just like you’d add to a S’more. You can always use semi-sweet though if that’s what you have on hand.
On top of the melted chocolate we’re adding lots and lots of miniature marshmallows and graham cracker crumbs.
Voila! A little time in the fridge to set, and you’ve got an addicting, irresistible summertime bark that your friends and family will go nuts over.
This entire process is done from start to finish in way under an hour. And it’s totally goof proof, which is a big deal in the world of toffee!
Enjoy! And Happy S’mores-ing! ????????
- approximately 1 sleeve graham crackers (enough to cover the pan in one layer)
- 1 cup butter
- 1 cup brown sugar
- 2 cups milk chocolate candy bar pieces (chopped)
- 1 cup marshmallow bits for topping
- graham cracker crumbs for topping
Preheat oven to 400ºF. Prepare a 10.5 x 15.5 jelly roll pan by lining it with parchment paper. Be sure to crease the edges, so that it's easier to lay the crackers in a single layer.
Place the crackers in a flat, single layer on the jelly roll pan. Don't worry about any gaps in between the crackers.
Melt the butter in a medium saucepan over medium-high heat. Mix in thebrown sugar. Bring to a boil (should be bubbling definitively around the edge-- you shouldn't wonder if it's boiling or not) and set a timer for 3 minutes.
Allow to boil without stirring. After 3 minutes, remove from heat immediately. Pour the mixture over the crackers, and use a spatula to gently spread the toffee over the crackers (it's ok if the crackers get displaced a little, but try to keep them as flat as possible).
Bake toffee-crackers for 6 minutes. Remove and sprinkle the chocolate pieces on top. Return to oven for 1 minute.
Spread the melted chocolate chips evenly across the toffee with a spatula. Sprinkle marshmallow bits and graham crackers over top. Let the pan cool at room temperature for a few minutes before placing it in the refrigerator to chill for about 30 minutes, until hardened. Break apart to serve. Store chilled.
Tip: for easier cutting/breaking, remove toffee from the refrigerator after 10 minutes (it should be partially cooled-- the chocolate should be hardened enough that it won't be disturbed by cutting, and soft enough that it's easy to cut) and cut the toffee into small squares. Return to the refrigerator to finish cooling and harden completely.
Store in the refrigerator for best taste and texture.