This is what I imagine fall looks like.
Graham crackers covered in that sugary-rich toffee glaze and sprinkled with puffy marshmallows, white chocolate chips, tart dried cranberries, and toasted pecans.
So addicting, as rich as fudge, full of fall flavor, and as easy as melting butter, sugar, and sprinkling everything ever over graham crackers.
This is fall baking. In and out… and out the door to find pumpkin spice lattes.
White Chocolate Cranberry S’mores Cracker Candy
12 sheets of graham crackers
3/4 cup butter
3/4 cup brown sugar
3 cups mini marshmallows
3/4 cup white chocolate chips
1 cup chopped pecans
3/4 cup dried cranberries
Preheat oven to 350 degrees. Line a 15x10x1-inch jelly roll pan with aluminum foil, leaving a 1-inch overhang over the ends, and spray foil with cooking spray. Line graham crackers up on the foil so that the sides are touching.
In a medium saucepan, melt butter and brown sugar over medium heat, stirring constantly, until smooth and mixture comes just to a boil (about 4-6 minutes). Remove from heat and pour evenly over crackers. Bake 5 to 6 minutes, or until bubbly.
Remove pan from oven and immediately sprinkle mini marshmallows, white chocolate chips, pecans, and dried cranberries over the crackers.
Return pan to oven for another 2-3 minutes, or until marshmallows begin to soften and puff up.
Cool completely. Lift from pan using foil edges; cut into bars and enjoy!