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This over-the-top S'mores Crack brings you all the classic campfire goodness without any mess or fuss. Sweet caramel melts into chocolate and gooey toasted marshmallows for a treat that'll disappear crazy fast at any get-together.
The first time I put this together was for my niece's birthday. The rain knocked out our backyard plans, but everyone loved this version so much we've made it a staple for every family event, rain or shine.
Irresistible Ingredients
- Mini marshmallows: Get all melty and brown quickly under the broiler. Go with minis so they melt evenly and toast just right.
- Chocolate bars: Snap into chunks—they soften and melt just the way you want. High-quality chocolate makes it next-level.
- Light brown sugar: Measured packed, it cooks down into sticky caramel that keeps it all together. Has a deeper flavor than plain white sugar thanks to the molasses.
- Salted butter: Gives a rich taste and keeps things from being too sweet. Salted butter makes the flavors pop.
- Graham crackers: Whole sheets are the crispy layer at the bottom, bringing in that classic s'mores vibe. Just make sure they're fresh and crisp, not soft.
Simple Step-by-Step Directions
- Cool and Serve:
- Pull the pan from the oven and let everything set up on the counter for 30 minutes. For super neat slices, stick it in the fridge for another half hour. Cut into shapes you like and enjoy once they're back to room temp.
- Broil for the Perfect Finish:
- Switch the oven to broil. Slide the pan onto the middle rack and watch those marshmallows closely—they puff up and brown super fast, about one to two minutes. Don’t leave them alone or you’ll end up with burnt tops.
- Add Toppings:
- Once out of the oven, toss your chocolate chunks all over the hot caramel layer. Give it a minute for the chocolate to start melting, then gently help it spread if you need to. Scatter mini marshmallows over the gooey chocolate.
- Bake the Base:
- Drizzle that caramel all over the crackers, making sure to cover everything. If needed, use the spatula to get into the corners. Pop the pan in the oven and bake for around 6-8 minutes—look for bubbling caramel and softening crackers.
- Create the Caramel:
- Toss butter and brown sugar into a pot over medium-high heat. Stir nonstop with a wooden spoon or spatula until everything melts together. Stick with it as it boils for 3-4 minutes—keep moving it around so it doesn't burn. Stop once it's thickened a bit and the color looks more caramel-y.
- Prepare the Base:
- Fire up your oven to 350°F. Grab a 9x13 pan, line it with parchment so you have some extra hanging over the edges (makes lifting easier later). Lay down whole graham crackers to cover the bottom—break a few if you need so there aren’t any gaps.
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Watching marshmallows puff up and brown is always the best part for me. It feels just like being back at summer camp with my dad, both of us trying to get that perfect golden marshmallow. When these are baking, the whole house smells like warm toasted sugar—people always poke their heads in to see what's up.
Storing Your Treats
Pop these bars into any container with a good seal and they'll stay soft at room temp for three days. If you stack ‘em, put wax or parchment in between so they don’t stick. Want to save them longer? The fridge keeps them fresh about a week—just know the crackers will soften. I actually like grabbing a cold square straight from the fridge, especially on hot days!
Tasty Remixes
If you’re a peanut butter fanatic, swipe a layer of creamy peanut butter (about half a cup) on the caramel before the chocolate. Mint fans—swap milk chocolate for mint candies. In December, use cinnamon graham crackers and sprinkle a touch of nutmeg into the caramel for a cozy holiday spin that’s great with hot cocoa.
Fun Ways to Serve
They’re awesome alone but even better next to cold vanilla ice cream. Warm bar, cold ice cream—total win! For parties, make small bites and put them on a platter with berries, dipped strawberries, or bite-size brownies. Want to gift them? Pack into a cute tin and add your handwritten note for a sweet touch.
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Frequently Asked Questions
- → What's the reason for calling it S'mores Crack?
The 'crack' part of the name highlights how addictive this dessert is, thanks to the crisp texture of caramel mixed with the classic s'mores combination of marshmallows, chocolate, and graham crackers. It's hard to stop at just one bite!
- → Would chocolate chips work instead of bars?
Absolutely! Swap the chocolate bars for 1 to 1½ cups of chocolate chips, either semi-sweet or milk chocolate. The appearance may vary slightly, but the taste will deliver the same richness.
- → How can I store any extra bars?
Put leftover bars in an airtight container, keeping them at room temperature for up to three days. To avoid sticking, layer them with parchment paper. You can also refrigerate them for up to a week, but the texture might change a bit.
- → Is a broiler absolutely necessary for this dessert?
Not at all. If a broiler isn't available, move your oven rack to the top position and set the highest baking temperature to toast the marshmallows. A kitchen torch can also do the job for the perfect finish.
- → Why did my caramel mess up or separate?
If the sugar crystals form, it might be from over-stirring or using a pan that's not clean. Use low heat for even cooking and stir gently. If butter separates from the caramel, mix it slowly until it blends back together before using.
- → Can I prep S'mores Crack in advance for events?
You sure can! Make it 1-2 days early. Let it cool completely, then slice and store in an airtight container at room temperature. The taste only improves as the flavors blend.