Bake for 5-7 minutes until the toffee is bubbling all over. Carefully remove the pan from the oven.
Sprinkle the chocolate chips on top of the hot toffee. Place back in the oven (make sure oven is off) for about 1 minute to allow the chocolate to melt.
Remove from oven and sprinkle the top with reserved crushed crackers.(You can make it gourmet by adding chopped nuts or dried fruit to the top, or adding swirls of white chocolate).
Place the pan in the refrigerator for about 1 hour to set the toffee. Shake off the excess crackers and break up into pieces and store in an airtight container for up to a week.
2 Hershey bars
12 regular size marshmallows (cut in half)
1 cup graham crackers
1/4 cup confectionary sugar
6 tablespoons butter
1 can dolci frutta semi-sweet chocolate (found in the fresh fruit section); use 1 can per 24 s’mores. There will be some left over. Don’t put extra chocolate on the s’mores.
Preheat oven to 350 degrees.
Melt butter, mix in graham cracker crumbs and sugar to combine.
Grease muffin pan. Evenly dispense the mix into muffin pan and press down with a shot glass or something similar.
Bake for 5 minutes.
Break chocolate into pieces and place one piece in each cup.
Place 1/2 a marshmallow into each cup (cut with scissors).
Bake for 2 minutes. Take out of oven and cool for 15 minutes before removing them with a spoon.
Once cooked, melt the dolci frutta chocolate in the microwave and dip the tops of the s’mores into the chocolate. Cups do not have to be refrigerated.
PEANUT BUTTER WHOOPIE PIES
1 box yellow or white cake mix
1/2 cup water
1/2 cup oil
1 small box vanilla instant pudding
I use a pastry bag but you can spoon it on. I usually double the filling. If you do that, use the whole container of the large marshmallow fluff.