HERSHEY'S S'MORES Toffee Almond Bars Recipe
SKILL LEVEL : Intermediate
|12 to 14||whole graham crackers (12 to 14)|
|3/4 cup||CHIPITS SKOR Toffee Bits (175 mL)|
|1/4 cup||light corn syrup (50 mL)|
|2 cups||miniature marshmallows (500 mL)|
|3/4 cup||sliced almonds (175 mL)|
|4||HERSHEY'S Milk Chocolate Bars, coarsely chopped (45 g each)||OR 1 cup (250 mL) CHIPITS Milk Chocolate Chips|
- 1. Heat oven to 300°F (150°C). Arrange graham crackers to cover bottom of 15-1/2x10-1/2x1-inch (39 x 27 x 2.5 cm) jelly-roll pan.
2. Place toffee bits and corn syrup in small, heavy saucepan; cook over medium heat, stirring constantly, until toffee is melted (small bits of almonds will remain). Immediately pour mixture over graham crackers, spreading to cover crackers as much as possible.
3. Bake 3 to 5 minutes or until toffee mixture is spreadable. Remove from oven; immediately spread toffee mixture to cover crackers. Top with marshmallows and almonds.
4. Return to oven; bake 3 to 5 minutes or until marshmallows begin to puff. Remove from oven; sprinkle surface with candy bar pieces or milk chocolate chips. Cool completely in pan on wire rack. Cut into bars.
Makes about 3 dozen bars.