S’mores Graham Cracker Toffee Bars

Step 1

Preheat oven to 375°F (191°C). Line a 9 x 13 inch pan with foil making sure that there is a 1-inch overhang on the longer sides for easy unmoulding. Lightly grease the foil.

Step 2

Spread graham crackers into the bottom of the pan in a single layer. Break some of the squares in half to fit around the edges.

Step 3

In a medium heavy-bottomed saucepan, melt butter over medium heat. Remove from heat. Add and stir in the Redpath® Dark Brown Sugar, heavy cream, and salt. Stir until mixture is thoroughly combined. Place saucepan back onto medium heat. Stir and bring mixture to a boil. Boil for 3 minutes without stirring. Pour mixture as evenly as possible over the graham crackers; do not worry if crackers are not completely covered.

Step 4

Place baking pan into the preheated oven; about 8 minutes. The brown sugar mixture should be bubbling and spread over the tops of the graham crackers.

Step 5

Take out of the oven and immediately sprinkle the tops of the graham crackers with the chopped chocolate. Wait about a minute before using an offset spatula or a heatproof spatula to evenly spread the melting chocolate over the crackers (see Chef’s Tips).

Step 6

Set oven to broil. Wearing oven mitts, move the oven rack to the top third of the oven.

Step 7

Evenly sprinkle the mini marshmallows over the melted chocolate, covering it completely.

Step 8

Place pan back into the oven to toast marshmallows; approximately 1 to 3 minutes. Watch carefully to ensure marshmallows do not burn. Rotate pan as necessary. Remove from oven.

Step 9

Let cool in pan; transfer to refrigerator to chill until chocolate is set; about 30 minutes. Remove using the foil overhangs and lay the slab onto a cutting board. Using a chef’s knife, cut into 3 x 5 inch or 3 x 6 inch pieces.