This s’mores toffee bark is irresistibly delicious — a playful twist on classic saltine toffee. It features a marshmallow cream layer, generous chocolate, and crushed graham crackers for a crunchy, gooey finish that s’mores fans will love.
If your cookie plate needs a standout this year, this is the one.
This s’mores toffee bark is indulgent, crunchy, and perfectly melty from the marshmallow cream. It truly captures every S’MORES moment — toasted-sweet marshmallow, chocolatey richness, and crunchy cracker texture — all in one beautiful bark.
Over the years I’ve made many chocolate barks — from cake batter bark to pomegranate-pistachio and peanut butter-pretzel versions — but this s’mores bark may be my new favorite. It combines every texture and flavor that makes s’mores so comforting and nostalgic.
Past attempts at s’mores bark left the graham crackers soft or resulted in a big chocolate slab without enough crunch. The solution was to borrow from saltine toffee: a toffee-crisp base that keeps the crackers snappy. Layer that with a marshmallow cream center, a smooth chocolate layer, and finish with mini marshmallows and crushed grahams for the classic s’mores look and taste.
The marshmallow layer is made like the filling for rice krispie treats — melted and sticky, stretchy and melty. It holds together well and gives that just-right gooey bite you want in a s’more.
This dessert is rich and festive — perfect for holiday cookie plates or served on a platter by itself. It has a rustic, homemade appearance but delivers classic s’mores flavors instantly recognizable from the marshmallows and grahams.
And no one can resist that!
One look at that marshmallow and you know the holidays are ready.
S’mores Toffee Bark
Salted S’mores Toffee Bark
45 mins
45 mins
Ingredients
- 2 sleeves saltine crackers (about 4 ounces)
- 1 cup butter
- 1 cup packed brown sugar
- 10 ounces mini marshmallows (for the marshmallow layer)
- 1 tablespoon butter (for melting with marshmallows)
- 1/2 teaspoon vanilla extract
- 11 ounce bag milk chocolate chips
- 1 tablespoon coconut oil (to thin chocolate, optional)
- 1 sleeve graham crackers, crushed
- 1–2 cups mini marshmallows (for topping)
Instructions
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Preheat the oven to 400°F (200°C).
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Arrange the saltine crackers in a single layer on a 13×18-inch baking sheet.
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In a saucepan over medium heat, combine 1 cup butter and 1 cup packed brown sugar. Whisk until the sugar dissolves, then let the mixture come to a boil and cook 2–3 minutes. Pour the hot toffee evenly over the saltines to coat them.
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Bake the pan for 5 minutes, then remove from the oven.
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In a separate saucepan, melt 10 ounces mini marshmallows with 1 tablespoon butter over low heat, stirring until smooth. Stir in 1/2 teaspoon vanilla extract.
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Pour the melted marshmallow mixture over the saltine layer and spread it nearly to the edges with a spatula. Let cool until set — chilling briefly in the fridge speeds this up.
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Melt the chocolate chips with 1 tablespoon coconut oil (optional) in 30-second increments in the microwave, stirring between intervals, until smooth. The coconut oil helps the chocolate set with a glossy shell.
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Spread the melted chocolate over the cooled marshmallow layer. Immediately sprinkle with extra mini marshmallows and crushed graham crackers. Drizzle any remaining chocolate over the top. Let cool completely — chilling before breaking into pieces helps keep things tidy. Store at room temperature in a sealed container.
Dessert
American
How Sweet Eats
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Look at that crunch.