Alright folks, you’re in for a glorious mess (in the best way) with this S’mores Cracker Toffee. Imagine campfire treats collided with a gooey, buttery toffee – it’s the sweet chaos that happens when your kitchen catches a whiff of nostalgia. If you’re into a snack that’s not too fussy and hits all the right spots, you should definitely give it a whirl.

Oh, the legendary S’mores Cracker Toffee – the one recipe that became a weekend staple around here after my husband declared it “the best darn treat” since sliced bread. It’s something about that crunchy, chewy, sweet-and-salty blend that makes the kid, the husband, and even the skeptical cat come running. We may or may not have traded game nights for making this on repeat.

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Why You’ll Love This S’mores Cracker Toffee

– It’s a party for your taste buds. Seriously, it’s like a s’more and toffee had a delicious baby.
– No fancy equipment needed. A plain ol’ baking sheet will do.
– It’s a sweet treat that doubles as a conversation starter. Who doesn’t need one of those?

How to Make It

Let’s get into it, as if we’re chatting over coffee. First off, clear some counter space, because you’re about to transform your kitchen into a dessert wonderland. Start with laying out a layer of your favorite crackers on a baking sheet. Don’t worry if they’re not all perfectly aligned – this ain’t rocket science. Pour melted butter and brown sugar lovingly over your crackers, and try not to eat a spoonful (or do). Pop the whole shebang into the oven for a bit, but keep one eye on it, because like a soap opera cliffhanger, it’ll go south if left unattended. Then, drizzle with melted chocolate and top with some marshmallows. Stick it under the broiler just until you spot that golden hue.

Dig in cautiously – it’s hot work, but oh-so rewarding.

Ingredient Notes

– Crackers: The base. Use any kind you like! Saltines are classic for a reason, but I’ve been known to use Ritz in a pinch.
– Butter: The glue, the hero, the taste-bud-enticer. You want this to melt smoothly, but don’t worry about it separating – the sweet chaos is real.
– Brown Sugar: I once eyeballed it and ended up with caramel rocks. Safe to say, measure this one out, folks.

Recipe Steps:

1. Preheat the oven and prep your baking sheet with crackers.
2. Melt butter with brown sugar, pour over the crackers.
3. Bake until bubbly and golden.
4. Sprinkle chocolate chips to melt, then spread evenly.
5. Top with marshmallows and broil until golden perfection is achieved.

What to Serve It With

Tips & Mistakes

Storage Tips

Once cool (if any’s left, that is), store the leftovers in an airtight container on the counter. Perfectly edible cold, takes on an entirely different vibe – and yes, I’ve definitely had it with morning coffee more than once. Zero regrets.

Variations and Substitutions

Sometimes life calls for improvisation, and this recipe is a switch-hitter. Swap in white chocolate or dark, sprinkle some nuts or coconut on top. If your pantry looks barren, just wing it with what you’ve got. It’s a forgiving dessert.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

Remember it later

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