It has been quite a few years since the hype of matza crack (made famous by Marcy Goldman of BetterBaking.com), but the thrill of the chocolate & toffee covered matza cracker has not been lost on me. I can eat it nonstop (that’s why they call it crack!) In the spirit of summer and Fourth of July celebrations everywhere, I decided to reinvent traditional matza crack into a s’mores version with graham crackers and marshmallows. Would you believe it if I told you that it’s even better than the original?! If there is one dessert recipe that you try from my blog, make it this one, you will not regret it!
Smore’s Chocolate Toffee Bark AKA Graham Crack(er) Bark
15 graham crackers
1 cup (2 sticks) unsalted butter or margarine, cut into pieces
1 cup packed light brown sugar
1/2 teaspoon pure vanilla extract
a pinch of sea salt
1 9 oz. bag good quality chocolate chips
2 cups mini marshmallows
Preheat the oven to 350 degrees. Line a cookie sheet with graham crackers, making sure to fill in any gaps (you can break the graham crackers into pieces to do this). In a small pan, melt the butter and brown sugar over low heat, whisking the mixture so that it combines into a caramel . Once it has begun boiling, let it bubble for 3-5 minutes, until thickened. Remove from the heat and add the salt and vanilla. Pour the toffee over the graham crackers and spread it over the crackers with a spatula. Bake for 15 minutes. The toffee will bubble as it bakes but watch carefully to make sure that it doesn’t burn (if it starts burning, reduce the heat to 325 or 300 degrees). Remove the crackers from the oven and pour on the chocolate chips. Let it sit for a few minutes until the chocolate melts, and spread over the caramel. Sprinkle the marshmallows over the chocolate and place under the broiler (set to high) for approximately 3 minutes, until the marshmallows start to brown. Remove the crackers from the oven and with a spatula, press down lightly on the marshmallows so that they melt into the bark a bit.
Place the bark in the fridge or freezer to set for a few hours. Once it has set completely, break into pieces. Place in a container with layers of parchment paper between the pieces to keep them from sticking together. I find that it keeps better in the fridge (especially in the summer), but it will keep for up to 1 week when tightly sealed (I doubt it will last that long though!)
Variation: To make matza or saltine bark, just use matza or saltines instead of the graham crackers. Top with toffee, chocolate and then sprinkle with nuts (sliced almonds, pecans, walnuts or whatever you prefer).
NOTE: I used a disposable cookie sheet, but if you are using a sheet pan, it might be a good idea to line it with foil and/or parchment paper for easier clean up.
Saltine bark made with pecans, another favorite!
1 year ago: grilled chickpea burgers
Post a Comment
21 thoughts on “S’mores Chocolate Toffee Bark”
Holy moly! That looks amazing! Must try this! Looks much better than the matzah crack!
gotta make this with homemade graham crackers and homemade marshmallows!
OMG. These look so amazing & dangerous!
Yeah, this was totally worth the wait! I am in full-on drool mode right now. You know how much I love s’mores :)
looks so friken goooood!
YUM!!! Just made it for Shavuos & chopped a bunch of mixed nuts for the top, then served it w/ vanilla ice cream!!!! it’s one of those things “once u pop, u can’t stop!!!” :)
that looks quite deliciously dangerous!
Wow! This sounds amazing. I adore anything smore!
Must try this asap!! Looks fantastic!
This truly looks amazing and so up my alley. I always freeze the matzoh crack and eat it through the holiday, will that work for this too?
I’ve made this graham cracker bark with nuts and that froze really well. I’m not sure about the marshmallows though. The Food Network Magazine had a feature this month where they froze all sorts of things. Marshmallows was one of the things that didn’t work out.
oh gosh, the grandchildren are coming for a few days. I think do absolutely might love these! :) :) :)
Yum! This recipe is a winner for smores season!
I just tasted this at the event in chicago and decided I must make it! Im just trying to figure out why my toffee didn’t thicken up at all? I boiled it for a while. ..thanks!
You need to whisk it vigorously so the butter and brown sugar come together.