homemade brown sugar
and pour that creamy, caramel deliciousness over a layer of crunchy graham crackers.
And then bake it.
Until it’s almost worth burning your fingertips to shove a bubbling caramel sauce-drenched graham cracker into your face.
Side note: “Stir continuously” does not mean “leave your wooden spoon in the saucepan and stop stirring long enough to take a find your camera, find your memory card, and take a picture of melting butter and sugar, simply because it looks so good you want to rub it on your face.” Who does that. I do that.
Since we’ve already established that bikinis are stupid, let’s throw fistfuls of broken Hershey bars and chocolate chips and marshmallows over the top and bake it s’more.
S’mores Cracker Candy
12 sheets of graham crackers
3/4 cup butter
3/4 cup brown sugar
3 cups mini marshmallows
4 Hershey bars, broken into pieces
1 cup milk chocolate chips
Preheat oven to 350°F. Line a 15x10x1-inch jelly roll pan with aluminum foil, leaving a 1-inch overhang over the ends, and spray foil with cooking spray. Line graham crackers up on the foil so that the sides are touching.
In a medium saucepan, melt butter and brown sugar over medium heat, stirring constantly, until smooth and mixture comes just to a boil (about 4-6 minutes). Remove from heat and pour evenly over crackers. Bake 5 to 6 minutes, or until bubbly.
Remove pan from oven and immediately sprinkle mini marshmallows, chocolate bar pieces, and chocolate chips over the crackers.
Return pan to oven for another 2-3 minutes, or until marshmallows begin to soften and puff up.
Cool completely. Lift from pan using foil edges; cut into bars and enjoy!