Crunchy graham crackers, gooey caramel, fluffy marshmallow, and rich chocolate come together in these decadent Caramel S'mores Bars. Whether I'm enjoying them as an after-dinner treat or bringing them to a gathering, these bars are sure to please everyone with their sweet, indulgent layers.
Ingredients
Graham Layer:
1 ½ cups (190g) graham cracker crumbs
⅓ cup (80g) unsalted butter, melted
Caramel Layer:
1 cup (200g) granulated sugar
¼ cup heavy cream, warmed
½ cup (113g) salted butter (if using unsalted, reduce sea salt to ¼ teaspoon)
½ teaspoon fine sea salt
1 teaspoon pure vanilla extract
Marshmallow Layer:
2 envelopes (17g) powdered gelatin
⅓ cup (85g) cool water (for gelatin)
1 vanilla bean or 2 teaspoons pure vanilla extract
⅓ cup (88g) water (for sugar mixture)
¼ cup plus 1 tablespoon (95g) honey
1 cup (226g) packed brown sugar
¾ teaspoon fine sea salt
100g dark chocolate, finely chopped
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Prep: First, I grease an 8- or 9-inch square pan and line it with overlapping parchment paper. Then, I preheat the oven to 350°F (175°C).
Graham Layer: In a bowl, I mix graham cracker crumbs with melted butter until the mixture resembles wet sand. I press it firmly into the prepared pan and bake it for 10 minutes. After that, I let it cool completely.
Caramel Layer: In a saucepan over medium heat, I dissolve sugar with a few drops of lemon juice until it turns amber. Slowly, I whisk in the warmed heavy cream, then add butter, sea salt, and vanilla. I stir everything until smooth and pour the caramel over the cooled graham layer. I let it firm up.
Marshmallow Layer: In a small bowl, I mix gelatin with ⅓ cup cool water and vanilla. I set it aside.
In a saucepan, I combine ⅓ cup water, honey, brown sugar, salt, and vanilla bean (if using). I cook it over medium heat until the mixture reaches 245-250°F (firm-ball stage). Once it’s ready, I remove it from the heat.
Using a stand mixer, I slowly pour the hot sugar mixture into the bloomed gelatin while whipping on low. I increase the speed and whip until it thickens, becomes fluffy, and triples in volume (about 5-7 minutes).
I gently fold in the melted dark chocolate, swirling it slightly, then pour the marshmallow mixture over the caramel layer. I smooth the top and let it set in the fridge for at least 4 hours.
Once set, I lift the bars out using the parchment paper, cut them into squares, and enjoy!
Servings and Timing
Servings: 16 bars
Prep Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 2 hours 50 minutes (including cooling and setting)
Variations
Marshmallow Substitution: If you prefer, you can use store-bought marshmallows instead of making your own marshmallow layer.
Nutty Addition: I love adding chopped nuts like pecans or almonds into the caramel layer for a crunchy surprise.
Different Chocolate: You can swap the dark chocolate for milk chocolate if you prefer a sweeter, creamier flavor.
Spiced Up: A pinch of cinnamon or nutmeg in the graham layer can give these bars a cozy, spiced twist.
Storage/Reheating
These Caramel S'mores Bars store well in an airtight container at room temperature for up to 4-5 days. If I want to keep them longer, I store them in the fridge for up to a week. To reheat, I simply microwave them for a few seconds to soften the marshmallow layer.
FAQs
Can I use unsalted butter for the caramel layer?
Yes, if you’re using unsalted butter, make sure to reduce the sea salt to ¼ teaspoon to maintain the right balance of flavors.
How do I know when the sugar mixture for the marshmallow layer has reached the correct temperature?
I use a candy thermometer to check when the sugar mixture reaches 245-250°F, which is the firm-ball stage. This is the perfect temperature to ensure the marshmallow has the right consistency.
Can I use a different type of gelatin?
You can use a different brand of gelatin, but make sure it’s unflavored and in powder form. Different brands may have slightly different blooming instructions.
Can I make these bars ahead of time?
Absolutely! These bars are perfect for making ahead. I recommend preparing them at least a few hours before serving, as the marshmallow layer needs time to set in the fridge.
What’s the best way to cut these bars?
Once the bars are fully set, I recommend using a sharp knife that’s been lightly greased or dipped in hot water. This will help prevent the sticky marshmallow from sticking to the knife.
Conclusion
I can’t get enough of these Caramel S'mores Bars. They’re an irresistible combination of textures and flavors, and every bite is a little moment of indulgence. Whether I’m sharing them with friends, family, or just enjoying one (or two) by myself, they never disappoint. Give this recipe a try—you’ll be glad you did.
Recipe:
Caramel S'mores Bars
- Total Time: 2 hours 50 minutes (includes cooling and setting)
- Yield: 16 bars
- Diet: Vegetarian
Description
These Caramel S'mores Bars are a perfect blend of crunchy graham crackers, gooey caramel, fluffy marshmallows, and rich dark chocolate. Ideal for dessert or gatherings, these indulgent bars bring the classic s'mores flavor into an easy-to-make treat. Perfect for all occasions, they are sure to please everyone with their melt-in-your-mouth layers.
Ingredients
Graham Layer:
1 ½ cups graham cracker crumbs
⅓ cup unsalted butter, melted
Caramel Layer:
1 cup granulated sugar
¼ cup heavy cream, warmed
½ cup salted butter (reduce sea salt to ¼ teaspoon if using unsalted)
½ teaspoon fine sea salt
1 teaspoon pure vanilla extract
Marshmallow Layer:
2 envelopes powdered gelatin
⅓ cup cool water (for gelatin)
1 vanilla bean or 2 teaspoons vanilla extract
⅓ cup water (for sugar mixture)
¼ cup + 1 tablespoon honey
1 cup packed brown sugar
¾ teaspoon fine sea salt
100g dark chocolate, finely chopped
Instructions
- Prep: Grease an 8- or 9-inch square pan and line it with parchment paper. Preheat oven to 350°F (175°C).
- Graham Layer: Mix graham cracker crumbs with melted butter and press into the pan. Bake for 10 minutes and cool completely.
- Caramel Layer: Heat sugar with lemon juice in a saucepan until it turns amber. Whisk in heavy cream, butter, salt, and vanilla. Pour over the graham layer and allow it to firm up.
- Marshmallow Layer: Mix gelatin with water and vanilla. Heat honey, brown sugar, salt, and water in a saucepan, cooking until the sugar mixture reaches 245-250°F. Slowly pour into the gelatin while whipping. Continue to whip until thickened. Fold in melted dark chocolate. Pour marshmallow over the caramel layer and let it set in the fridge for at least 4 hours.
- Serve: Cut into squares once set.
Notes
If using unsalted butter in the caramel, adjust salt amount.
Store these bars in an airtight container for up to 5 days at room temperature or refrigerate for up to a week.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert, Bars
- Method: Baking, Stovetop, Whipping
- Cuisine: American
Nutrition
- Serving Size: 16 bars
