S'mores Toffee Bark

(c) 2008 Elizabeth LaBau, licensed to About.com, Inc.

S’mores Toffee Bark features graham crackers covered with a simple toffee, smothered in chocolate and topped with marshmallows. The classic s’mores flavors get a boost from crunchy, buttery toffee. This easy recipe makes a big batch of S’mores Toffee Bark, so you’ll have plenty to share with friends and family.

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.

Ingredients:

• 1.5 sleeves graham crackers
• 1 stick (4 oz) butter
• 1 cup packed brown sugar
• 2 cups chocolate chips
• 1.5 cups miniature marshmallows

Preparation:

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.

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S'mores Truffles

(c) 2008 Elizabeth LaBau, licensed to About.com, Inc.

Fluffy marshmallows are covered with creamy chocolate ganache and wholesome graham crumbs in this recipe for S’mores Truffles. If you want a more pronounced graham flavor, you can stir a handful of coarsely crushed crackers into the ganache itself. The truffles won’t have a smooth, creamy texture, but they’ll have a greater graham taste and an interesting crunch.

The quality of the truffles depends greatly on the quality of the chocolate you use, so be sure to use a good-quality chocolate you enjoy eating. This recipe yields about 2 dozen truffles.

Ingredients:

• 9 ounces bittersweet chocolate, finely chopped (about 1.25 cups)
• 2/3 cup cream
• 4 graham cracker sheets
• 1/2 cup miniature marshmallows

Preparation:

1. Prepare your materials: line a baking sheet with aluminum foil and set aside. Crush the graham crackers in a food processor or with a large knife and place them in a bowl. Put the mini marshmallows in a bowl and set those aside as well. Place the chopped chocolate in a large bowl.

2. Place the cream in a small saucepan over medium heat and scald it until bubbles being to appear around the sides of the pan. Pour the cream over the chocolate and allow it to soften and melt the chocolate for one minute.

3. Using a whisk, gently stir to combine the cream and chocolate. Do not stir too vigorously or you will incorporate air bubbles. Continue to whisk until the cream and chocolate is homogenous.

4. Cover the truffle mixture with cling wrap and allow it to cool to room temperature. Once cool, refrigerate it until it has the texture of semi-firm cookie dough, about 90 minutes.

5. To form the truffles, make sure you have all of the ingredients (ganache, graham crumbs, and marshmallows) set out. Using a small spoon, scoop up a ball of ganache about the size of a large marble. Press one or two mini marshmallows into the center of the ball, and scoop out a little more ganache with the spoon, pressing it over the marshmallows to cover them completely with chocolate. This process will be messy, and at first the truffle ball will be misshapen.

6. Drop the truffle into the bowl of graham crumbs. Roll it around until it is coated with crumbs, then pick it up and roll it between your palms until it is round. Roll it once more in the crumbs to get a good coating, then place it on the prepared baking sheet. This is done because the first layer of graham crumbs prevents the truffle from becoming too sticky when you roll it between your hands.

7. Repeat the process with the remaining ganache and marshmallows. Truffles can be served immediately, or stored in an airtight container in the refrigerator for up to a week. Bring them to room temperature before serving.

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