Ingredients

The following ingredients have 4 Servings
  • Graham crackers, (enough to cover the bottom of cookie sheet (about 15))
  • 1 cup butter ((2 sticks))
  • 1 cup light brown sugar, (packed)
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 cup mini marshmallows
  • Garnish: colored sprinkles

Instruction

  • Preheat oven to 400 degrees. Spray a large baking sheet with nonstick cooking spray then line with parchment paper.
  • Place graham crackers in a single layer on a baking sheet so that they cover the entire surface. Some can be broken in order to ensure they cover the bottom.
  • In a small saucepan, heat butter and sugar to boiling, stirring to combine. Once it comes to a rolling boil, stop stirring, and let it cook for 3-5 minutes. It will start to foam up as it reaches the correct temperature.
  • Pour the toffee (butter-sugar mixture) evenly over the graham crackers. Spread to cover every graham cracker.
  • Place the baking sheet in the oven for 5 minutes. Remove and immediately sprinkle the chocolate chips and min marshmallows over the top.
  • Let sit 3-5 minutes to soften the chocolate and marshmallows then spread evenly over the top of the toffee. Use a silicone spatula for easier cleanup. 
  •  Immediately sprinkle with colored sprinkles.
  • Let sit on the counter or place in the refrigerator to help it set faster. 
  • Once it hardens, take out the graham cracker toffee and crack it into pieces. Store in an airtight container in the refrigerator.