Prepare your toppings: measure out your semi sweet chocolate chips and set aside
Prepare your pan: Using a quarter sheet pan or (slightly larger) about 9x12 sized pan, cover with tin foil, and placed Graham crackers face side down in a single, even layer. Set aside. Also get an offset spatula at this time and leave beside the pan as well (or other tool you plan on using to spread the chocolate.)
In a small pot, combine sugar, butter, water and vanilla. Bring to a gentle boil, stirring constantly, until it reaches 300F (this is known as the hard candy/ ‘crack’ stage. If you’re going by sight, it will just be lightly brown, which takes about 6-10 minutes. Remove from heat and pour over the tops of the awaiting crackers. Move quickly, as toffee can burn or harden!
Using your toffee mixing spoon, spread the hot toffee mixture evenly over the crackers.
Next add the semisweet chocolate chips. Try to distribute these evenly over the hot toffee mixture. Give it about 30-60 seconds to melt then, while using an offset spatula, smooth the melty chocolate chips over the toffee.
Top with your marshmallows and mallow bits, and then a sprinkling of milk chocolate chips.
Place pan in fridge and allow chocolate to harden and the rest to cool completely before breaking apart and digging in, approximately 15-30 minutes. It will have an amazing crack. Keep s’mores crack candy in the fridge in a sealed container or a zip loc bag. Will stay fresh up to 3 days. *IF you want you can broil the tops of the marshmallows in the oven for a couple minutes HOWEVER I would leave the jet puffed bits off. Alternatively you can use a kitchen torch but use caution.
