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These s’mores toffee bars are absolutely addicting! They start with a graham cracker base, then they’re topped with a caramel-y toffee layer. Then that’s topped with a good amount of mini marshmallows and milk chocolate. It’s like s’mores with a salted caramel addition and without the need for a campfire! And they’re pretty quick and easy to make too!
I first made these way back in 2012 and had shared them on my old blog. I recently stumbled upon the recipe and realized I had forgotten about them and hadn’t made them in years. Such a tragedy, I decided I needed to remedy that quickly and thought they should be shared here with you!
I did tweak the recipe a tiny bit, since my baking skills have grown and changed over the years since I first started making them. The best addition – sea salt flakes in the caramel toffee layer. These bars had always been so good, but just always felt a little bit like they were missing something. I had switched to using salted butter years ago, but I still felt like they needed something. When I read through my old recipe, I immediately thought of sea salt flakes and knew I had to try it. And it was magic. Exactly what these delicious bars needed.
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Tips for making S’mores Toffee Bars:
- I always like to use sea salt flakes in my dessert recipes. It’s just a slightly better tasting salt and isn’t as overwhelming as regular table salt. I highly recommend it. If you use regular table salt, you may need to adjust the amount you’re putting in.
- For the chocolate, I stick with milk chocolate, just to keep it as close as possible to traditional s’mores. But you can sub whatever type of chocolate you like! There’s a mix of Hershey bars and chocolate chips in this. I like to use a mix of chocolate chips and chopped milk chocolate for the chocolate chip portion.
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Graham crackers covered with salted caramel-y toffee, chocolate and marshmallows. An easy to make dessert that's so addictive!
- 10-12 sheets of graham crackers (amount will vary, depending on the size pan you use)
- 1 cup salted butter
- 1 cup brown sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon sea salt flakes*
- 4 cups mini marshmallows
- 4 Hershey chocolate bars, broken into pieces
- 1 cup milk chocolate chips or chopped milk chocolate
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Preheat oven to 350°F. Line a 12x16x1-inch (or similar size) baking sheet with parchment paper, leaving a 1-inch overhang over the ends.
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Line graham crackers up on the parchment paper so that the sides are touching. Make sure the entire bottom of the pan is covered – I break mine up near the edges to squeeze them in.
(10-12 sheets of graham crackers)
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In a medium saucepan, melt the butter and brown sugar over medium heat, stirring constantly, until smooth and mixture comes just to a boil, about 5 minutes. Remove from heat.
(1 cup salted butter, 1 cup brown sugar)
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Stir in vanilla and sea salt flakes and pour evenly over crackers. Bake 5 to 6 minutes, or until bubbly.
(1 teaspoon pure vanilla extract,1 teaspoon sea salt flakes*)
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Remove pan from oven and immediately sprinkle mini marshmallows, chocolate bar pieces, and chocolate chips over the crackers.
(4 cups mini marshmallows, 4 Hershey chocolate bars, 1 cup milk chocolate chips or chopped milk chocolate)
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Return pan to oven for another 3-5 minutes, or until marshmallows begin to soften and puff up.
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Remove from oven.
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If you'd like to brown the marshmallows a bit more, set oven to broil. Give your oven a couple of minutes to heat up to broil if it needs it. Return pan to oven and broil for 30-60 seconds, or however long it takes to get nice & golden – watch carefully!
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Cool completely.
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Lift from pan; cut into bars and enjoy!
*I have only made this recipe with sea salt flakes. If you are using regular table salt, the amount may need to be reduced.
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Be sure to follow our Food & Recipe Pinterest Board for more inspiration.
-Manda
these are so so good, i wanted to eat the whole pan! i did a mix of milk and dark chocolate (hershey bars + dark chocolate chips).
Made these over the weekend and they are to die for! We couldn’t stop devouring them and my group of friends had them gone in no time. Amazing recipe!!