S’mores Toffee Bark

The great debate: Are S’mores a summer treat, or a fall treat? In my opinion, it’s both! This S’mores Toffee Bark is great for either season!

The Story:

The flavors of the traditional S’more, reimagined into something new. I came up with the idea last year after making my favorite holiday treat of english almond toffee. This is a fun recreation of S’mores, meets English Toffee. The vegan toffee is buttery with marshmallows tucked in, smothered in chocolate, and then covered in a graham cracker crust. A fun treat to make ahead, have a fire and watch a movie. Or skip the fire altogether, but still enjoy the flavors you know and love. This toffee would also be a great addition to a winter/holiday cookie box!

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The Story:
The Ingredients:
Step By Step Preparation Instructions:
The Recipe:
The Finished Product:

The Ingredients:

Here is the list of ingredients you will need to make this S'mores Toffee Bark.

Chocolate: My favorite chocolate to use is a chocolate baking bar. In particular, Baker’s Chocolate semi-sweet baking bar. Baking chocolate bars are often less expensive than chocolate chips and are higher quality.
Coconut Oil: Just a bit of coconut oil will get added to the chocolate to melt it down.
Graham Crackers: There are several gluten free brands that offer graham crackers. Pamela’s, Schar and Kinnikinnick offer gluten free graham crackers. Check your local store to see what is available. You can also use regular graham crackers if you tolerate gluten!
Marshmallows: Dandies makes AMAZING vegan, gluten free, marshmallows. They do not use any corn products in their marshmallows and they are so good! They really taste even so much better than “regular.”
Dairy Free Butter: Of course buttery toffee needs butter! I have found Country Crock and Miyoko’s to be the best option for this toffee. Note: You will add the butter at then end, instead of with the sugar during the caramelization process. Dairy free butter can take on a bitter, strange taste if cooked for too long due to the different properties/ingredients.
Sugar: Sugar is the base of the toffee. Getting it caramelized to the correct texture is the key to this recipe.

Step By Step Preparation Instructions:

Step 1: First, place 2 sheets of parchment paper down (stacked on top of each other) on a large cookie sheet or sheet pan. This is my secret tip to get double coated toffee…which is the best kind of toffee! This will enable you to “flip” the toffee over later.
Step 2: Next, get your topping components ready. Chop up the chocolate and add it, along with 2 teaspoon of coconut oil to a microwave safe bowl. Heat it in 25 second intervals, stirring in between until the chocolate is completely melted and is nice and smooth. Set aside. Place 8 oz of gluten free graham crackers in a food processor, and blend until they have become a fine powder. Set aside.
Step 3: Now, on to the caramel/toffee process. The main component of this toffee, is getting the caramel correct. Add your sugar to a sauce pan and heat over medium low heat. You do not want the sugar to burn, which can happen easily. So, when in doubt, go for a lower heat. The sugar will clump at the beginning, but that is normal. Just trust the process, and let it continue to cook down, stirring occasionally. Once the sugar is completely melted and has a turned a nice, amber color, remove from the heat. This can take about 10-15 minutes. If using a candy thermometer, it should read about 300-305. While the toffee is still hot, carefully add the butter and whisk until combined. *It will steam and bubble when you add the butter, so use caution. If the butter is not mixing in completely, it can be helpful to place back on the heat on low and continue to whisk. Once it is combined and homogeneous, pour it out onto your parchment paper lined cookie sheet/sheet pan.
Step 4: While the toffee is still warm, press your marshmallows into the caramel. Now, pour on about ½ of the melted chocolate and using a spatula, spread it around to cover the toffee. Then, sprinkle ½ the graham cracker crust evenly over the top.
Step 5: Hold your breath on this part! Take the 1st piece of parchment paper, and flip the toffee over. This is why you use 2 sheets of parchment paper, so that you can easily flip the toffee over onto another piece of parchment paper. Once the toffee is flipped, cover the other side with the remaining chocolate and graham cracker crust. Allow to cool, then break apart the toffee into your desired size.