6 whole graham crackers
6 Tbsp. unsalted butter
1/4 cup packed light brown sugar
1/2 tsp. salt
1 cup dark chocolate chips
3/4 cup mini marshmallows
1/2 cup chopped pecans, walnuts or almonds
Instructions: Line an 8×8 inch pan with foil, leaving an overhang of foil over the edges. Preheat oven to 375 degrees.
Line bottom of pan with graham crackers in a single layer, breaking them into smaller pieces of necessary to fit tightly.
Combine butter, sugar, and salt in small saucepan and cook over low heat, stirring constantly, until butter is melted and sugar has dissolved. Scrape caramel onto graham crackers and smooth with small rubber spatula so the mixture covers graham crackers completely. Bake until caramel is bubbling, about 10 minutes
Remove pan from oven, sprinkle evenly with chocolate chips, and return to oven for 1 to 2 minutes. remove pan from oven and using a rubber spatula, smooth chocolate into even layer.
Sprinkle marshmallows and nuts over the chocolate. Press down lightly with hands.
Allow to cool in pan on wire rack for 30 minutes. Freeze until chocolate hardens about 15-25 minutes
Grabbing overhang, lift foil from pan onto cutting board. Use sharp chef’s knife to cut bark into 2” pieces.