- 8 graham crackers
- 1/2 cup butter
- 1/2 cup brown sugar
- 1 cup mini chocolate chips
- 1 cup mini marshmallows
Instructions
- Preheat oven to 400 degrees
- Line a 1/4 sheet pan (13×9) with non-stick foil
- line pan with graham crackers
- Boil butter and sugar for three minutes in medium saucepan (this makes toffee)
- Pour toffee over graham crackers,
- bake for 8 minutes,
- remove from oven ,place chocolate chips on warm toffee the heat will melt the chocolate, Spread chocolate with spatula evenly over graham crackers and toffee
- Place marshmallows on top of chocolate and place under broiler for 1-2 minutes until they are toasted. Watch carefully, marshmallows burn easily.
- Place pan in refrigerator for 30 minutes or until chocolate is chilled and firm.
- The foil allows you to lift the toffee out of the pan so you can easily cut it on a cutting board.
- *semi sweet mini chocolate chips firm up quickly for me in the refrigerator, and they melt quickly. Milk chocolate doesn’t seem to get as firm, and sometimes stays soft. So I prefer semi-sweet or dark chocolate.
