Smores Toffee Bark Food

S'MORES BARK

Steps:

• Line a baking sheet with parchment. Heat the chocolate in a medium microwave-safe bowl in the microwave at 75 percent power until soft, about 2 minutes. Stir the chocolate and microwave again until melted, up to 2 minutes more. (Alternatively, put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth.)
• Position the oven rack 3 inches below the heating element of the broiler and preheat the oven to broil. Place the marshmallows on a rimmed baking sheet so they are not overlapping, and broil until the tops just begin to toast, about 10 seconds, turning the pan for even browning. (Alternatively, you can use a kitchen torch to char the marshmallows.) Allow to cool at room temperature for 10 minutes.
• Fold half the marshmallows and graham crackers into the chocolate, and stir to coat. (Some of the marshmallows may melt, but that's OK.) Pour the chocolate onto the prepared baking sheet, and spread evenly with an offset spatula into an 8 1/2-by-11 inch rectangle. Poke the rest of the marshmallows and the graham cracker pieces into the chocolate in a random yet attractive pattern. (This part may be messy, but stretching the marshmallows into the bark will look cool.) Lightly press down the toppings. Allow the bark to set in the refrigerator for 1 hour. Break into pieces to serve.

S'MORES BARK RECIPE

Steps:

• Prepare a baking sheet by lining it with aluminum foil. Toss the coarsely chopped graham crackers and the miniature marshmallows together in a small bowl.
• Place the milk chocolate candy coating or chopped milk chocolate in a large microwave-safe bowl. Microwave until melted, stirring after every 30 seconds to prevent overheating. Stir until the chocolate is fluid and free of lumps. Allow the chocolate to cool slightly until it is still warm but no longer piping hot.
• Add about two-thirds of the graham crackers and miniature marshmallows mixture to the melted chocolate, and stir until combined.
• Scrape the chocolate mixture onto the prepared baking sheet, and smooth it into a thin, even layer. Sprinkle the remaining graham cracker chunks and marshmallows evenly on top, and press them gently into the chocolate to make them adhere to the surface.
• Refrigerate the bark until the chocolate is set, for about 30 minutes. Once the chocolate is firm, break it into small, irregular pieces to serve. Store s'mores bark in an airtight container in the refrigerator for up to a week.

S'MORES TOFFEE BARK

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Prepare a rimmed baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray .
• Arrange the graham crackers in a single layer on the baking sheet so that there are no empty spaces in between them, breaking them if necessary so that they fit in a single layer.
• Place the butter, brown sugar, and salt in a medium saucepan over medium heat. Stir while the butter melts, and bring the mixture to a rolling boil, stirring often so that it does not separate.
• Cook for 1 minute, once boiling, stirring constantly.
• Remove it from the heat and stir in the vanilla extract.
• Carefully pour the toffee mixture over the crackers on the baking sheet in an even layer. Use a knife or spatula to spread the toffee, trying to cover most of the crackers. Don't worry about missing some spots, as the toffee will spread in the oven.
• Bake the toffee crackers at 350 F for 5 to 7 minutes, until the toffee is bubbling all over.
• Carefully remove the pan from the oven and allow to cool for 1 minute. Turn the oven to broil.
• Sprinkle the chocolate chips on top of the hot toffee, and allow them to sit for 1 minute to soften and melt.
• Use an offset spatula or knife to spread the melted chocolate , once softened, over the entire surface of the toffee in an even layer. While the chocolate is still sticky, sprinkle the top with the miniature marshmallows.
• Place the tray under the broiler and broil it for just 60 to 90 seconds, turning halfway through. Watch carefully, because the marshmallows will burn quickly. Look for them to puff up and turn golden brown, but remove the tray before they turn black or catch fire.
• Refrigerate the pan to set the toffee and chocolate for about 20 minutes.
• Cut into small pieces once set.

S'MORES BARK RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Place the graham crackers inside a plastic bag and use a rolling pin to finely crush the crackers. Pour most of the crackers into a bowl, reserving ¼ cup (20 g) for later.
• Add the melted butter to a bowl with the graham crackers and mix until the texture of wet sand.
• Transfer the graham crackers onto a parchment paper-lined baking sheet, spreading into an even layer.
• Sprinkle 2 cups (100 G) of mini marshmallows over the top of the graham cracker crumbs, then bake for 10 minutes.
• Pour the melted chocolate over the graham crackers and marshmallows, spreading evenly with a spatula.
• Top with remaining cup of marshmallows and reserved ¼ cup of crushed graham cracker crumbs. Drizzle with any remaining melted chocolate.
• Freeze for at least 1 hour.
• Remove the bark from the freezer and break it into pieces.
• Enjoy!