30-Minute S'mores Graham Cracker Toffee
Rich buttery toffee poured over graham crackers, topped with melted chocolate and mallow bits to create an addictive candy that captures all the flavors of campfire s'mores. The crackers provide crunch while dark brown sugar and butter create a deep caramel flavor. Perfect for potlucks, bake sales, or when you need an easy crowd-pleasing dessert. This version uses mallow bits instead of full marshmallows for better distribution and less mess.
Ingredients
- 14 sheets graham crackers
- 1 cup dark brown sugar, packed
- 1 cup salted butter
- 2 cups milk chocolate chips
- 1 cup mallow bitsmini marshmallows1:1availability
similar texture
Instructions
- 1
Preheat oven to 350 degrees F
- 2
Line an 11 x 15-inch baking sheet with aluminum foil and spray with baking spray
- 3
Arrange graham crackers touching side by side in a single layer, breaking some crackers in half if needed to fit
- 4
Heat butter in medium saucepan over medium-high heat until melted
- 5
Add brown sugar and stir to combine
- 6
Continue cooking until mixture reaches a boil, stirring constantly
- 7
Let mixture boil for about 2 minutes, then remove from heat and pour over graham crackers
- 8
Use a spatula to spread mixture evenly over graham crackers
- 9
Bake for 6-7 minutes or until butter mixture is bubbly
- 10
Remove pan and immediately sprinkle chocolate chips evenly on top
- 11
Return to oven for 2 minutes
- 12
Remove from oven and let sit for 3 minutes until chocolate melts
- 13
Use spatula to spread chocolate into thin sheet
- 14
Sprinkle mallow bits on top
- 15
Let cool to room temperature then refrigerate to firm up
- 16
Break into pieces or cut into neat squares
Tips
Use foil and spray generously or the toffee will stick permanently to your pan
Don't skip the refrigeration step - it firms up the toffee for clean breaking
Chocolate graham crackers work great as a variation for extra chocolate flavor
Good to Know
airtight container at room temperature for up to 1 week
can be made 3 days ahead and stored covered
at room temperature, break into irregular pieces
Common Mistakes
use foil and spray to avoid toffee sticking permanently
don't overbake the toffee or it becomes too hard
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use regular marshmallows instead of mallow bits?
Yes, but cut them into small pieces first. Mini marshmallows work better than large ones for even distribution.
What if my chocolate doesn't melt completely?
Return to the warm oven for 1-2 minutes more. The residual heat should be enough to finish melting.
How long does this keep?
Store covered at room temperature for up to one week, or refrigerate for up to two weeks for firmer texture.