1 box graham crackers
1 1/2 cups salted butter
1 1/2 cups brown sugar, packed
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1 (12 oz.) bag milk chocolate chips
2 cups miniature marshmallows
1 cup M&M chocolate candies
Preheat oven to 375 degrees. Completely foil line the interior of a 15x10x1-inch jelly roll pan. Smooth out all wrinkles. Spray with non-stick cooking spray. Arrange graham crackers, side by side, in jelly roll pan to completely cover bottom of pan. In a medium saucepan, melt butter. Stir in brown sugar. Bring to a boil. Stirring occasionally, let mixture boil for 5 minutes ONLY. Remove from heat. Pour mixture over graham crackers. Bake for 10 minutes. Remove from oven and place on cooling rack. After 5 minutes, distribute chocolate chips on top of hot toffee layer. Let stand several minutes. Using an off-set spatula, spread melted chocolate. Immediately scatter miniature marshmallows and M&M candies over melted chocolate. Press down into chocolate. Let chocolate harden. Break candy into pieces. Store airtight at room temperature.