S'Mores Graham Cracker Toffee: Recipe of the Week



Recipe of the Week: S’mores “Crack” Graham Cracker Toffee: {SomethingSwanky.com}

The most popular campfire treat is celebrated each year on August 10th as it is National S’mores Day.  This delicious, sticky and gooey treat is loved by millions across the United States. A typical S’mores consists of a roasted marshmallow with a layer of chocolate bar sandwiched between two pieces of graham cracker. This recipe is a fun summertime variation using graham crackers soaked in a caramel mixture, baked to toffee perfection! I recently made this for my “Christmas in July” Bunco party and it was a huge hit!


Yield: 20-30 pieces

Cook Time: 10 minutes

Total Time: 40 minutes (including chill time)



Approximately 1 sleeve graham crackers (enough to cover the pan in one layer)

1 cup butter

1 cup brown sugar

2 cups milk chocolate candy bar pieces (chopped)

1 cup marshmallow bits for topping

Graham cracker crumbs for topping




Preheat oven to 400°. Prepare a 10.5 x 15.5 jelly roll pan by lining it with parchment paper. Be sure to crease the edges, so that it's easier to lay the crackers in a single layer. Place the crackers in a flat, single layer on the jelly roll pan. Don't worry about any gaps in-between the crackers.

Melt the butter in a medium saucepan over medium-high heat. Mix in the brown sugar. Bring to a boil (should be bubbling definitively around the edge --- you shouldn't wonder if it's boiling or not) and set a timer for 3 minutes.


Allow to boil without stirring. After 3 minutes, remove from heat immediately. Pour the mixture over the crackers, and use a spatula to gently spread the toffee over the crackers (it's ok if the crackers get displaced a little, but try to keep them as flat as possible).

Bake toffee-crackers for 6 minutes. Remove and sprinkle the chocolate pieces on top. Return to oven for 1 minute.


Spread the melted chocolate chips evenly across the toffee with a spatula. Sprinkle marshmallow bits and graham crackers over top. Let the pan cool at room temperature for a few minutes before placing it in the refrigerator to chill for about 30 minutes, until hardened. Break apart to serve. Store chilled.


Tip: For easier cutting/breaking, remove toffee from the refrigerator after 10 minutes (it should be partially cooled-- the chocolate should be hardened enough that it won't be disturbed by cutting, and soft enough that it's easy to cut) and cut the toffee into small squares. Return to the refrigerator to finish cooling and harden completely.

Store in the refrigerator for best taste and texture.



Meet The Author

Contributing Writer

Dorothy is a #fitover40 mom who loves spending time with her hubs and Mini-me as much as possible! She also loves all things Tony Horton, weightlifting, and most recently, boxing! She has successfully completed 10 Beachbody programs and believes in the success of the products so strongly, she became a health and fitness life coach in February 2015 to help others on their journey. Dorothy is an exceptional #MOMpreneur, in that she owns a second business as well! Dorothy Buchanan Photography

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