Gooey Caramel S'mores Bars
S'mores Bars are the ultimate summertime treat! A soft & chewy graham cracker cookie dough makes up the base & topping for these easy bars. Layers of melty chocolate, gooey marshmallow cream, and a drizzle of salted caramel sauce are nestled between the cookie dough layers. No campfire needed for this nostalgic summer s'mores experience!
Servings: 12 to 16 bars
Ingredients
For the Cookie Dough Base
- 1/2 cup salted butter, softened at room temperature 113 grams
- 1/3 cup + 1 tbsp light brown sugar, packed 85 grams
- 1/3 cup + 1 tbsp granulated sugar 83 grams
- 3/4 tsp vanilla extract
- 1 large egg, at room temperature
- 1 and 1/4 cups all-purpose flour, spooned & leveled 163 grams
- 1/2 tsp baking soda
- 1/8 tsp salt
- 4 whole graham crackers
For the Layers
- One 7-ounce jar marshmallow cream
- 12 ounces chocolate bars
- 3-4 tbsp salted caramel sauce
- 1/2 cup chocolate chips
Instructions
- Prep: Spray a 9x9 pan with cooking spray and line with parchment paper. Preheat your oven to 350℉.
- Make the Cookie Dough: In a large mixing bowl, cream the softened butter with an electric mixer on high speed. Add the sugars and mix until well creamed together with the butter, about 1-2 minutes. Add the vanilla and eggs and mix until just combined. Add the dry ingredients and mix just until a dough forms. Crumble the graham crackers in - you'll have a mix of finer crumbs and some chunks about blueberry size. Mix those in just to incorporate.1/2 cup salted butter, softened at room temperature , 1/3 cup + 1 tbsp light brown sugar, packed, 1/3 cup + 1 tbsp granulated sugar, 3/4 tsp vanilla extract , 1 large egg, at room temperature, 1 and 1/4 cups all-purpose flour, spooned & leveled, 1/2 tsp baking soda, 1/8 tsp salt, 4 whole graham crackers
- Assemble Bars: Press half the cookie dough into an even layer in the bottom of the pan. Place the chocolate bars over the dough in an even layer, trying to avoid gaps between pieces. Spread the jars of marshmallow cream over the top of the chocolate. Spray your spatula with nonstick spray to make this easier! Drizzle on the caramel sauce. Grab chunks of the remaining dough and flatten a bit in your hand, then place all over the top of the bars, letting some of the marshmallow and caramel peek through. Sprinkle on the chocolate chips.One 7-ounce jar marshmallow cream, 12 ounces chocolate bars, 3-4 tbsp salted caramel sauce, 1/2 cup chocolate chips
- Bake: Bake at 350℉ for 22-26 minutes. The mallow cream will be very puffy (don't fret!) and the bars will be lightly golden brown. They may have a slight jiggle when you move the pan, but will set up as they cool. The marshmallow puffiness will also settle down as they cool.
- Serve & Store: Let the s'mores cookie bars cool in the pan on a wire rack at room temp for 2-3 hours before slicing and serving, or they will be extremely messy. You can speed this up in the fridge! Or, let bars cool completely, then cover them tightly with aluminum foil or plastic wrap once cool, and store at room temperature overnight before slicing and serving. Store leftovers (hehehe not likely!) in an airtight container at room temperature for 3-4 days.
Notes
Double Recipe: Yes, you can double the recipe. Bake in a 9x13 pan.
Nutrition
Serving: 1bar | Calories: 386kcal | Carbohydrates: 42g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 164mg | Potassium: 259mg | Fiber: 3g | Sugar: 26g | Vitamin A: 275IU | Vitamin C: 0.02mg | Calcium: 40mg | Iron: 4mg