Description
This S’mores Saltine Cracker Toffee is a simple, crowd-pleasing dessert made with layers of buttery toffee, melted chocolate, mini marshmallows, and graham crackers. It’s everything you love about s’mores in an easy, crunchy treat that’s perfect for sharing (or not!).
Ingredients
- 1 sleeve saltine crackers
OR enough graham crackers to cover a baking sheet (about 9–12 full graham crackers) - 1 cup unsalted butter
- 1 cup brown sugar (packed)
- 1 ½ cups milk chocolate chips (or semi-sweet)
- 1 ½ cups mini marshmallows
- 3–4 full graham crackers, broken into pieces
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper. Arrange saltine crackers or graham crackers in a single layer to cover the sheet. (For the version shown in the photos, graham crackers were used.)
- In a saucepan over medium heat, melt the butter and brown sugar together.
- Bring to a boil and let it bubble for 3–4 minutes, stirring constantly, until thickened and glossy (almost like glue).
- Pour the toffee mixture evenly over the crackers and spread gently, making sure all crackers are covered.
- Bake for 5 minutes, until bubbly.
- Remove from the oven and immediately sprinkle chocolate chips over the top. Let sit for 2–3 minutes, then spread into an even layer.
- Sprinkle mini marshmallows and graham cracker pieces over top. Gently tap the tray on the counter to help everything settle into the chocolate without pressing.
- Chill in the refrigerator for about 1 hour, or until fully set.
- Break into pieces and serve.
Optional: Lightly toast the marshmallows with a kitchen torch for a toasted campfire-style flavor. If the chocolate softens while torching, place the tray back in the refrigerator for a few minutes to firm up again before breaking into pieces.
Notes
This version was made with graham crackers for a classic s’mores flavor, but saltines can be used for a sweet-and-salty variation.
Milk chocolate gives that traditional s’mores taste, but semi-sweet works well if you prefer less sweetness.
Don’t skip the full 3–4 minute boil—this is key for getting that crisp toffee texture.
Make sure all crackers are fully covered to prevent soggy spots.
Tapping the tray instead of pressing keeps the chocolate smooth and the toppings looking clean.
If you torch the marshmallows, the chocolate may soften slightly—just pop it back in the fridge for a few minutes to set again before breaking.
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Cook Time: 5 minutes
- Category: Dessert
- Method: Baked
- Cuisine: North American