s'mores toffee
Ingredients
5-6 graham crackers
1/2 cup (4 ounces) butter
1/2 cup (100 grams) brown sugar
1/8 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips
1.5 cups (about 5 ounces) marshmallow creme
Instructions
Preheat oven to 350 F.
Line 9x9 metal pan with foil and grease with cooking spray.
Lay graham crackers in an even layer in pan. You'll need to break some of the graham crackers into smaller pieces to fill in the spaces (it does not need to be perfect!).
In small saucepan, combine butter, sugar and salt. Turn stove on to medium heat to melt butter, stirring frequency.
Once butter has melted, allow mixture to come to a simmer, stirring constantly. Continue to stir for about three minutes. The mixture will be extremely bubbly and will become quite thick as you mix it. When you notice the mixture start to hold together in a blob, it is ready.
Remove butter and sugar mixture from heat and pour over graham cracker layer and spread into a roughly even layer.
Bake for 7 minutes, until surface is bubbly.
Pour chocolate chips over surface in an even layer and put pan back in oven for one minute.
Remove pan from oven. Spread melted chocolate chips in a mostly even layer.
Allow to cool until chocolate has hardened, about 3 hours at room temperature. (You can cool it more quickly in the fridge!)
Spread marshmallow creme over chocolate in a mostly even layer.
Toast marshmallow creme with a kitchen torch, or in under the broiler for a few minutes. (If you use your broiler be careful! Marshmallow creme is highly flammable!)
Stick in the freezer for about an hour, until the marshmallow top layer has solidified. (You can skip this step if you want, but prepare for a bit of a mess as you cut up the toffee).
Pulling up the foil, remove the block of s'mores toffee from your pan and transfer it onto a cutting board. Use a large knife to break the toffee into bite-sized pieces. Enjoy!
About this recipe
S’mores toffee is super delicious, pretty addicting, and really easy to make! The recipe is flexible — I recommend following the listed ingredient ratios if you are using this for s'mores ice cream, but if you're just making it as a standalone dessert feel free to load it up with more chocolate or marshmallow creme!
I developed this recipe as part of my quest to create the s'mores ice cream of my dreams. As I was looking for a way to incorporate the graham cracker flavor and crunch into ice cream, I came across recipes for graham cracker toffee (which is basically s'mores toffee without the toasted marshmallow layer). Once I decided to make a s'mores toffee, I needed to decide what type of marshmallow to use in the top layer. I did an experiment using a kitchen torch to toast marshmallows and marshmallow creme. To my surprise, toasted marshmallow creme had much more of that campfire-roasted marshmallow flavor than toasted marshmallows did. In the context of making ice cream, frozen marshmallow creme also has a better texture and flavor than frozen marshmallows, in my opinion. (I haven't tested any of this with homemade marshmallows because....well, I so far have been unwilling to make homemade marshmallows 😆)
