Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Cracker Crunch S'mores
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- Level: Easy
- Total: 2 hr 40 min (includes setting time)
- Active: 40 min
- Yield: makes 15 s’mores
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 333
- Total Fat
- 18 g
- Saturated Fat
- 11 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 2 g
- Sugar
- 32 g
- Protein
- 2 g
- Cholesterol
- 26 mg
- Sodium
- 91 mg
These Cracker Crunch S’mores are dangerously addictive in the best way. Crisp graham crackers are layered with buttery brown sugar toffee, melted chocolate and a blanket of toasted marshmallows for the perfect balance of crunchy, gooey, salty and sweet. They taste like a homemade candy bar crossed with your favorite summer s’more — and disappear just as quickly as you’d expect.
- Level: Easy
- Total: 2 hr 40 min (includes setting time)
- Active: 40 min
- Yield: makes 15 s’mores
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 333
- Total Fat
- 18 g
- Saturated Fat
- 11 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 2 g
- Sugar
- 32 g
- Protein
- 2 g
- Cholesterol
- 26 mg
- Sodium
- 91 mg
Ingredients
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Directions
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment and spray the parchment with baking spray.
- Lay the crackers down on the prepared baking sheet in a single layer (6 rows by 5 columns); set aside.
- Bring the butter and brown sugar to a boil in a medium saucepan over medium-high heat. Continue to cook, stirring frequently, until thickened slightly and deep golden brown, about 3 minutes. Immediately stir in the vanilla until combined.
- Pour the mixture over the crackers and use a spatula to spread the toffee into an even layer, making sure to cover the crackers all the way to the edges. Bake until bubbling and crisp at the edges, about 6 minutes.
- When the baking sheet just comes out of the oven and while still piping hot, sprinkle the chocolate chips evenly over the toffee layer. Let sit until softened and melted, 5 to 6 minutes. Spread the chocolate chips with a small offset spatula into an even layer to completely cover. Let sit at room temperature for 1 hour, then refrigerate for another hour to set completely.
- Invert onto a cutting board, remove the parchment and cut or break along the seams of the graham crackers (you should have 30 pieces). Toast the marshmallows under a broiler or over a campfire until soft and golden, then place on half of the graham crackers. Sandwich together with the remaining halves. Enjoy immediately while warm.
- Alternatively, store the graham crackers in an airtight container at room temperature for up to 3 days, then assemble with toasted marshmallows when ready to serve.
