After a really s’mores-heavy 2016, I thought I had given up the flavor for good. Lucky for everyone, I just couldn’t stay away.
Now I know what y’all are thinking and no, I won’t be making s’mores everything for the rest of the year. I have enough self-control to diversify my flavor repertoire at least for the next few months. Once summer hits though and I start spending more time in Maine being tempted by real campfire s’mores, I make no promises. With my wedding in September, I’ll be making the most of long weekends over the summer to work on wedding things with my mother. I’m still not quite sure what those wedding things are but I’m sure that as the date approaches I’ll figure it out. Hopefully.
But enough about wedding things and back to the matter at hand. The super sweet, crunchy, delectable matter at hand. If you’re looking for a great way to impress your friends/family/coworkers, make them a batch of this bark. Trust me. You don’t need any special kitchen tools such as a scale, thermometer or torch, but it’ll look like you used all of those to everyone enjoying your beautiful s’mores bark.
True story, my favorite part about bark is that I can make pieces as big or small as I want. That sounds kind of silly but it’s true. If I want to keep some pieces really big because I know it’s just Colin and me eating it anyways, I can. If I want to bring some of it into work and share with my coworkers, I can break it into much smaller pieces to maximize distribution. Since this recipe makes so much bark, I can even do both - save some bigger pieces for my apartment and bring in smaller pieces to work. And there’s plenty to go around! Think about it, I can’t do that with cupcakes.
So, if you’re looking for all of your favorite s’mores elements - crunchy graham cracker, sweet chocolate and toasted marshmallows, this bark is exactly what you’re craving!
What are your favorite s’mores flavored treats? I’m always on the lookout for more ways to put marshmallows to work so let me know!
- 12 graham crackers
- 1 cup brown sugar
- 10 tablespoons unsalted butter
- 2 tablespoons maple syrup
- ⅛ teaspoon salt
- 1 cup chocolate chips
- 1 cups mini marshmallows
- Preheat your oven to 350 degrees. Line ⅔ of a baking sheet with tin foil, using extra foil to build up a fourth side so that no caramel drips into the rest of you baking sheet. Cover the tin foil area with graham crackers - breaking them apart as needed to cover the entire space and set aside.
- In a large saucepan over medium heat, combine sugar, butter and maple syrup until butter has melted and mixture begins to boil. Let boil for 2-3 minutes before removing from heat and mixing in the salt. Pour over graham crackers and use a rubber spatula to spread evenly and cover all of the crackers. Place baking sheet in oven and bake for 15 minutes.
- Remove caramel crackers from the oven and immediately sprinkle with chocolate chips. Let chocolate chips sit undisturbed for 3-5 minutes before using a rubber spatula to spread evenly over the crackers. Make sure to do this step before adding the marshmallows on top.
- While chocolate is melting undisturbed, switch the oven to broil. Move one of your oven racks to be just below the top (leaving room for a baking dish). Fill a baking dish (I like to use a cast iron skillet) with marshmallows in a single row and broil on high for about a minute or two - or until the marshmallows begin to brown. Don’t leave them unattended because they will cook much quicker than you think. Remove from oven and let cool for a minute or two. Remove the marshmallows from the baking dish (careful not to burn yourself or lose the shape of the marshmallow) and place interspersed on the chocolate portion of the bark. Once done, place bark aside to set. I like to refrigerate mine to get it to set quicker but leaving it out will do the trick eventually as well.
- Once completely cool and set, use a large knife to slice bark into pieces and enjoy! Keep refrigerated to make it last longer.
Adapted from Smitten Kitchen’s Chocolate Caramel Crack
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