15graham cracker sheet halves, for a 9x13" sheet (depends on the size of your baking sheet)
½cuplight brown sugar, packed
½cupunsalted butter, melted
¼teaspoonpure vanilla extract
8ouncessemisweet or dark chocolate chips, or chopped chocolate
2cupsmini marshmallows, can substitute large marshmallows
1graham cracker half, crushed, optional for topping
chocolate pieces, optional for topping
Preheat oven to 350° F.
Line cookie sheet with graham crackers - you may need more or less depending on the size of the baking sheet you're using.
In a small saucepan over medium heat, combine butter and brown sugar and stir frequently. Remove from heat as soon as it comes to a boil, stir in vanilla extract, and then pour mixture over graham crackers on prepared baking sheet. Use a spatula to spread it as evenly as possible.
Place in oven to bake for 2-3 minutes.
Remove from oven and immediately cover with chocolate chips. Let it set for a few minutes to melt from the residual heat, and then carefully use a spatula to spread it evenly.
Top with marshmallows to cover the surface (you won't be able to use a spatula to spread this layer). If desired, sprinkle chopped chocolate, chocolate chips, or chocolate bar pieces and crushed graham cracker pieces across the top.
Add pan back to the oven and turn the oven to broil - remove the pan once the tops of the marshmallows are golden brown (2-3 minutes).
Let cool, then place the completed bark in the fridge until it has set. Cut or break into pieces and serve. Enjoy!
Storage: Store your cooled, set s'mores bark in an airtight container in the fridge to keep it from getting melty and sticky at room temperature.