Remember a couple summers ago when I made graham cracker s'mores candy?
You know... chocolate and marshmallows melted over a layer of bubbling caramel and graham crackers?
It's been my summer 2012 go-to, last-minute, I've-been-at-the-beach-all-day recipe. Wait, we're going to a barbeque where? You said I'm bringing what? Tonight?
Give me just one second. I need some graham crackers.
Well, this is that recipe... hunkered down for fall.
Graham crackers become cinnamon-sugar grahams.
Marshmallows become orange, pumpkin-shaped pumpkin spice mallows.
And white chocolate chips and toasted pecans replace the handfuls of Hershey milk chocolate squares and chocolate chips.
Basically buttery, brown sugar, caramel-y goodness. All in a pan, all for you.
This.
This is what November tastes like.
It's pumpkin spice meets pre-game bonfires meets cinnamon-sugar s'mores, all together, during Revenge commerical breaks, in under twenty minutes.
Seriously, these are so easy. If have butter and graham crackers, you're halfway there.
If you have a new apartment, no kitchen table, no place to sit, one baking sheet, one spoon, and one pot holder, you're also halfway there. In case you were wondering.
Pumpkin Spice S'mores Cracker Candy
12 sheets of cinnamon graham crackers
3/4 cup butter
3/4 cup brown sugar
1 (8 ounce) package pumpkin spice marshmallows
1 1/2 cups white chocolate chips
1 cup toasted pecans
Preheat oven to 350°F. 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.
Toast pecans for 4-5 minutes on a baking sheet (I used a metal pie pan). Meanwhile, 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.
Toast pecans for 4-5 minutes on a baking sheet (I used a metal pie pan). Meanwhile, 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 marshmallows, white chocolate chips, and toasted pecans over the crackers.
Return pan to oven for another 2-3 minutes, or until marshmallows begin to soften and puff up.
Cool completely before serving. Lift from pan using foil edges; cut into bars and enjoy!
Source: Adapted from my graham cracker s'mores candy, originally from Stefanie's Cooking Spot.
