MAKES 16 squares
TOTAL TIME: 45 minutes
You can substitute 1 cup semisweet chips for the semisweet chocolate. Since graham cracker sizes can vary slightly from brand to brand, use the amount necessary to fit the pan.
|
5–6 |
whole graham crackers |
|
6 |
tablespoons unsalted butter |
|
¼ |
cup packed (1¾ ounces) light brown sugar |
|
½ |
teaspoon salt |
|
6 |
ounces semisweet chocolate, chopped fine |
|
¾ |
cup mini marshmallows |
|
½ |
cup pecans, walnuts, or almonds, toasted and chopped |
1. Adjust oven rack to middle position and heat oven to 375 degrees. Make foil sling for 8-inch square baking pan by folding 2 long sheets of aluminum foil so each is 8 inches wide. Lay sheets of foil in pan perpendicular to one another, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan.
2. Line bottom of pan with single layer of graham crackers, breaking them as needed to fit. Cook butter, sugar, and salt together in small saucepan over low heat, stirring constantly, until butter is melted and sugar has dissolved, about 2 minutes. Pour mixture over graham crackers and smooth with spatula to cover crackers completely. Bake until caramel is bubbling, about 8 minutes.
3. Transfer pan to wire rack, sprinkle chocolate over caramel, and let melt for 5 minutes. Using spatula, smooth chocolate into even layer. Sprinkle with marshmallows and nuts and press lightly to adhere. Freeze, uncovered, until chocolate has hardened, about 13 minutes.
4. Use foil sling to transfer chilled bark to cutting board. Cut into 16 squares and serve, or transfer to refrigerator until serving time.