Certain things can’t be improved upon, but s’mores are definitely not one of them. Case in point: These toffee squares.
They combine everything we all know and love about s’mores—chocolate, graham cracker and the all-important marshmallow—but the whole thing is deconstructed out of sandwich form into bite-able squares that eliminate that whole oozing-out-the-back-when-you-take-a-bite part. And did I mention toffee? Yep. That too.
The graham cracker in this concoction is coated in delicious sweet-and-nutty toffee crunch before being topped with melty chocolate and toasted marshmallows. Hea-ven. Let me tell you. And they keep well in the fridge for a while, if they even last more than an hour. Better make two batches. The recipe’s below.
S’Mores Toffee Squares
Around 30 Graham Cracker Squares (a little more than half of a standard box)
1 cup (2 sticks) unsalted butter
1 cup packed light brown sugar
½ teaspoon Vanilla Extract
¼ teaspoon salt
1 bag of chocolate chips (9 – 12 ounces)
A few hand fulls of mini marshmallows (around half a bag)
Preheat the oven to 350°F. Line a jelly roll pan or cookie sheet with foil or parchment paper, then coat with non-stick cooking spray. Lay out graham crackers into a tight grid, gently touching each other to fill the entire pan.
In a saucepan, melt together the butter and brown sugar over low heat. Whisk regularly until completely melted and combined. Allow the mixture to bubble (raising the temperature if necessary), then boil for 2-3 minutes until thickened. Take care not to burn the mixture.
Pour the melted sugar mixture evenly over the graham crackers. Spread with a spatula to cover all the crackers as evenly as possible.
Place the pan into the oven. Bake for 15 minutes. The toffee will bubble as it bakes, but keep an eye or nose out for burning, turning down the temperature of the oven if necessary.
Remove the pan from the oven and immediately sprinkle chocolate chips evenly over the surface of the toffee. Let the chips sit for 1-2 minutes to get soft and melty before using a spatula or back of a spoon to spread the melted chocolate evenly over the toffee and all the way to the edges of the pan.
Sprinkle the marshmallows over the melted chocolate, as dense or sparse as you’d like, leaving at least a centimeter radius around each marshmallow (to allow for squishing in the next steps).
Turn on the oven’s broiler setting and move one oven rack close to the top of the oven. Place the pan with marshmallows back into the oven under the broiler for 1-3 minutes, until the marshmallows toast up and brown to our taste, taking care not to burn them (unless that’s your s’more style). You can repeat this step to get a better toast on your marshmallows, but you can’t un-do it.
Remove the pan from the oven and with a flat spatula, press down very gently on the toasted marshmallows so they flatten and melt into the chocolate a bit. At this point, you can toast your marshmallows more by returning them to the broiler for a minute at a time, then pressing down with a spatula after taking them out.
Once toasted to perfection, allow the toffee to cool, then place in the fridge to set for at least one hour. Once it’s set, snap it into pieces using a strong knife, or break it carefully over the edge of the kitchen counter. Following the natural break of the graham cracker squares leads to more regularly-shaped toffee, but broken shards work well too.
Store squares in the fridge, separated by parchment, for up to one week.