(c) 2008 Elizabeth LaBau, licensed to About.com, Inc.
I like my bark to have a modest number of marshmallows, so that the bark isn't too chewy for my taste. You can always increase the amount of marshmallows--even covering the whole surface!--if you like. You can also try heating the marshmallow-topped toffee in the oven for a true S'mores experience.
- 1.5 sleeves graham crackers
- 1 stick (4 oz) butter
- 1 cup packed brown sugar
- 2 cups chocolate chips
- 1.5 cups miniature marshmallows
1. Preheat the oven to 350 degrees. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Arrange the graham crackers in a single layer on the baking sheet so that there are no empty spaces in between them.
3. Place the butter and brown sugar in a small saucepan over medium-high heat. Stir while the butter melts, and bring the mixture to a rolling boil, stirring often so that it does not separate. Once boiling, carefully pour the sugar-butter mixture over the crackers on the baking sheet in an even layer. Use a knife or spatula to spread the toffee, trying to cover most of the crackers. If you miss some spots, don’t worry as the toffee will spread in the oven.
4. Bake the toffee crackers at 350 degrees for five minutes, until the toffee is bubbling all over. Carefully remove the pan from the oven and allow to cool for one minute.
5. Sprinkle the chocolate chips on top of the hot toffee, and allow them to sit for one minute to soften and melt. Once softened, use an offset spatula or knife to spread the melted chocolate over the entire surface of the toffee in an even layer. While the chocolate is still sticky, sprinkle the top with the miniature marshmallows.
6. Refrigerate the pan to set the toffee and chocolate for about 30 minutes. Once set, break into small uneven pieces by hand, and enjoy! Store uneaten S’mores Toffee Bark in an airtight container for up to a week.