This s’mores toffee bark is so delicious! A twist on the classic saltine toffee, it has a marshmallow cream filling and tons of chocolate and crushed grahams. It’s a stunning dessert that s’mores lovers adore.

If you need to add some excitement to your cookie plate this year… 

s'mores bark

I have just the thing! This s’mores toffee bark is crazy indulgent, delicious, so crunchy and melty from the marshmallow cream. Only a true s’mores lover will appreciate just how fantastically S’MORES this is!

And I can’t get enough. S’mores are my everything! 

s'mores bark

If you’ve been here long enough, you might remember my serious obsession with all things chocolate bark back in the day. I make a mean cake batter bark. Can you believe that was 16 years ago?! YIKES. 

This pomegranate pistachio bark is so, so good. 

And the peanut butter pretzel stuffed chocolate bark! My absolute favorite.

At least, until now. It has been upstaged by this s’mores bark, which has every flavor and texture imaginable for the ultimate s’mores lover. 

s'mores bark

I have tried to make s’mores bark in the past and ultimately have been unimpressed. The grahams never stay crunchy enough and it really just seems like a big chocolate bar. Which isn’t bad, but it’s always been missing that crazy texture. For me, at least. 

Then enter that classic saltine toffee bark. I’ve made it a few holiday seasons before for my cookie plates. I wouldn’t say it’s totally my thing, though I really enjoy the sweet and salty combo. However, I knew it would be the perfect base for the s’mores bark. 

s'mores bark

Especially because it would almost create a “stuffed” s’mores bark. Think: crunchy toffee saltines on the bottom, marshmallow cream in the center, chocolate for the next layer and tons of mini marshmallows and grahams to finish things off.

Just sounds like one of the best things I could ever make, you know?

s'mores bark

When it comes to the marshmallow layer, I decided to make a melted marshmallow cream – like what you make for rice krispie treats! It’s super delicious and stretchy and melty and stays sticky. So good for s’mores.

s'mores bark

This is one of those desserts that is so indulgent and rich that it’s perfect for the holiday season. It can go on a cookie plate or be served alone on a platter, because frankly, it’s super pretty! It’s a rustic s’mores look and thanks to the marshmallows and grahams, everyone will instantly know it’s s’mores flavored. 

And no one can resist that! 

s'mores bark

I mean, look at that marshmallow!

s'mores bark

Now the holidays are made!

s'mores bark

S’mores Toffee Bark

Salted S’mores Toffee Bark

Prep Time: 45 minutes
Total Time: 45 minutes
This s'mores toffee bark is so delicious! A twist on the classic saltine toffee, it has a marshmallow cream filling and tons of chocolate and crushed grahams. It's a stunning dessert that s'mores lovers adore.
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5 from 3 votes
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Ingredients

Instructions 

  • Preheat the oven to 400 degrees F.
  • Place the saltines in a single layer on a 13x18 baking sheet.
  • Combine the butter and brown sugar in a saucepan over medium heat. Whisk until the sugar dissolves, then let the mixture boil for 2 to 3 minutes. Take it and pour it over the saltine layer, covering them completely.
  • Stick the pan in the oven and bake for 5 minutes. Remove the pan from the oven.
  • In a saucepan, combine 1 of the 10-ounce bags of mini marshmallows with 1 tablespoon butter. Cook, stirring with a spatula, until the marshmallows completely melt. Stir in the vanilla extract until combined.
  • Remove from the heat and pour the marshmallow over the saltines. Spread it out almost to the edges with a spatula. Let cool completely - you can even stick this in the fridge for a few minutes to help it cool.
  • Melt the chocolate chips and coconut oil. I do this in the microwave in 30 second increments, stirring after each. The coconut oil helps the chocolate form a shell, which is why I like to use it for the topping.
  • Once melted, pour the chocolate over the cooled marshmallow, using a spatula to spread it out. Immediately sprinkle more of the mini marshmallows on top along with the crushed graham crackers. Any extra chocolate in the bowl can be drizzled on top. Let cool completely. I like to place the pan in the fridge before breaking up the bark - it makes it less messy. But I do store it at room temperature in a sealed container!
Course: Dessert
Cuisine: American
Author: How Sweet Eats
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s'mores bark

Look at that crunch.