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All the familiar campfire flavors you love are packed into this ultra-sticky S'mores Crack, but you won't have ash or smoke to deal with. Gooey caramel, melty chocolate, and toasted mini marshmallows blend together in every bite for a crowd-pleasing dessert that'll vanish fast at any get-together.
I first whipped this up for my niece when rain crashed our original outdoor s'mores fun. It turned out so awesome that now my family asks for it whenever we meet up—rain or shine.
Irresistible Ingredients
- Mini marshmallows: These brown up nicely under the broiler, melting evenly and giving a golden finish because they're small.
- Chocolate bars: Snap them into chunks and scatter on top for easy melting. Go for the good chocolate if you want extra yum.
- Light brown sugar: Packed cups give you that sticky caramel, and the bit of molasses adds a deeper taste than plain sugar.
- Salted butter: Makes it rich and keeps things from getting too sweet. That salt and sweet combo is the secret.
- Graham crackers: Whole cracker sheets are your crunchy base. You want them crisp—not stale—for the classic flavor, and you may need to break some to make sure no empty spots are left in your pan.
Simple How-to Steps
- Chill & Serve:
- Let everything cool on your counter for about half an hour. For really neat pieces, toss the pan in the fridge for another 30 minutes before slicing into bars. Bring them back to room temp so they're just the right texture when you serve.
- Broil for Gooey Marshmallows:
- Turn your oven to broil. Move your pan to the middle of the oven, watching it like a hawk—those marshmallows puff up and brown fast, usually in a couple minutes or even less. Don't take your eyes off or you'll end up with burnt tops.
- Layer on the Goodies:
- Pull the hot pan out and sprinkle your chocolate pieces over the top. Let them sit for about a minute so they get soft, then spread them out carefully. Sprinkle mini marshmallows over the melty chocolate right after.
- Bake the Caramel Layer:
- Drizzle your hot caramel all over the graham crackers, aiming to cover every bit. Use a spatula if you need to even things out. Pop the pan into your hot oven for about 6-8 minutes, letting it bubble up and soften the crackers.
- Whip Up the Caramel:
- Toss your butter and brown sugar into a saucepan. Melt on medium to high heat, stirring nonstop with a wooden spoon or a heat-proof spatula. As soon as it boils, let it keep bubbling for 3 to 4 minutes, stirring the whole time so nothing sticks or burns. You'll know it's good when it thickens up and looks darker.
- Lay Down Your Base:
- Crank your oven to 350 degrees F. Line a 9x13 pan with parchment, letting extra hang over the sides to make pulling the bars out easier later. Layer whole graham crackers along the bottom—snap a few if you need to cover every gap.
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Nothing beats the moment when those marshmallows puff up and caramelize while broiling. Honestly, the smell reminds me of my childhood—dad at the grill, us with sticks toasting marshmallows just right. That toasted sugar scent brings everyone running to the kitchen!
Smart Storage
Store these sweets in a closed container on your counter, and they’ll be good for up to three days. Add parchment or wax paper between layers to keep them from sticking. Want them to last longer? Pop them in the fridge for up to seven days, though the crackers will soften a bit. On hot days, these are actually awesome straight out of the fridge.
Tasty Twists
Go for peanut butter by spreading half a cup of creamy PB over the caramel before you add chocolate. If you want something minty, switch out the chocolate bars for chocolate-mint candies. Closer to the holidays, use cinnamon graham crackers and toss a little nutmeg into your caramel to turn it into a festive treat that goes great with hot chocolate.
Ways to Serve
They taste awesome by themselves but leveling up with a scoop of vanilla ice cream makes them even better. That warm-cool combo is next level. Serving for a party? Cut them small and line them up with fresh berries, chocolate-dipped strawberries, or even brownie bites. If you love giving edible presents, box these up in a tin and toss in a fun handwritten card.
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Frequently Asked Questions
- → Why is it called S'mores Crack?
The name comes from how addictively good this dessert is! The caramelized layer cools with a slightly crisp texture, and when you pair that with marshmallows, chocolate, and graham crackers, it's absolutely irresistible.
- → Can I swap chocolate bars for chips?
Totally! Around 1 to 1½ cups of chocolate chips, either milk or semi-sweet, will do the job. They melt differently but still give you that lovely chocolate layer.
- → How should I store leftover bars?
Keep leftover bars sealed in an airtight container at room temperature for up to 3 days. Use parchment paper between stacked layers if needed, or refrigerate them for up to a week, but their texture might change a little in the fridge.
- → What if I don’t have a broiler?
No broiler? No problem! Just place the dish on your oven's top rack at its highest baking temperature to toast the marshmallows. If you’ve got a kitchen torch, that works great too!
- → Why did my caramel separate or turn grainy?
Caramel can act up if sugar crystals form during cooking. To avoid this, stir gently after melting the butter, keep the heat moderate, and make sure your pan is clean. If it separates, just stir softly to bring it back together.
- → Can I make this treat ahead for a party?
Absolutely! These bars are made for prepping ahead. Once fully cooled, cut them up, store in a sealed container, and they’ll stay tasty for 1-2 days. They actually taste better as the flavors blend!