Knitters make lots of things with love, not just knits! My family loves this tasty treat and yours might, too. S'mores Crack. You're welcome.
2 sleeves of Graham Crackers (16 full crackers)
1 stick (1/2 cup) of unsalted butter
1/2 tsp of Sea Salt
1 cup of brown sugar, packed
2 cups of chocolate chips
2 cups of marshmallow bits (the freeze-dried type in cereals) or mini marshmallows
Preheat oven to 350* F and line a rimmed cookie sheet with parchment paper. If you don't have parchment paper, line the sheet with aluminum foil and spray with non-stick spray.
Lay the graham crackers on the sheet, trying to avoid too many gaps.
Combine the butter, brown sugar, and salt in a small saucepan. Place the pan over medium heat and stir while the butter melts and the sugar dissolves. Continue to cook the mixture until, stirring frequently, until the toffee starts to boil. Once it's at a full boil, cook for 1 minute more, stirring constantly.
Take the pan off of the heat and drizzle the toffee evenly all over the graham crackers. Using a spatula or frosting spatula, and working quickly while the mixture is still soft and liquid, spread the toffee evenly around so it covers most of the graham crackers.
Place the tray in the oven and bake for about 6-8 minutes, until the toffee is bubbling all over and then remove the tray from the oven.
Let the toffee cool for just one minute. Sprinkle the chocolate chips all over the top of the toffee and let them rest a minute to melt and soften.
Using a spatula or frosting spatula, spread the chocolate all over the toffee, to cover every inch.
Sprinkle the marshmallows all over the top of the melted chocolate and gently press them to help them stick to the chocolate.
Refrigerate the tray until the chocolate is cool and set, about 40 minutes.
Take the tray out of the refrigerator and using your hands or a knife, break the S'Mores Crack into small pieces. Store the S'mores Crack in an airtight container for up to a week.
I created this recipe as a s'mores lover's adaptation of this Passover treat worth the 40-years-in-the-desert wait.