In the interest of a smooth-running event, this recipe adapts the classic s’mores recipe into a premade, portable dessert. Make the bars up to 24 hours beforehand, and store them in an airtight container in a cool, dry place.
Caramel S'more Bars
Makes 16 s’mores
Recipe by Joey Held
Total Cooking Time: 1 hour
Active Cooking Time: 10 minutes
- 1 cup salted caramel sauce (Tip: You can make your own, or go for a store-bought sauce and add 1 teaspoon of sea salt.)
- Sea salt, for sprinkling (Tip: Fleur de sel sits beautifully on top of the chocolate and adds a perfect crunch)
- 16 whole graham crackers, each broken into 2 squares
- 16 large marshmallows
- 3 cups semisweet chocolate chips
Place one rack in the top third of the oven and one in the bottom third. Preheat the to 250°F.
Warm the salted caramel sauce over low heat. If you are using store-bought caramel sauce (unsalted) add 1 teaspoon of sea salt and stir until it completely dissolves.
Place the graham cracker halves evenly on two rimmed baking sheets. Top one sheet of graham crackers with one marshmallow each. Top the other set of graham crackers with 8 to 10 chocolate chips each. Place the baking sheet with chocolate chip‒topped graham crackers on the lower rack in the oven. Place the baking sheet with the marshmallows on the top rack. Once the baking sheets are in the oven, change the temperature from bake to low broil. From this moment on be sure to watch the marshmallows and graham crackers carefully so they don’t burn; the chocolate might melt faster than the marshmallows toast. Remove from oven when chocolate is melted and marshmallows are toasted to liking, about X minutes.
Drizzle a teaspoon of caramel sauce over each toasted marshmallow side, and sandwich together pressing the chocolate graham cracker face down on the marshmallow half.
Let cool until the chocolate is no longer melted and the s’mores have solidified, about 25 minutes. Place the sheet of s’mores in the refrigerator to speed this process, if needed.
Line a rimmed baking sheet with waxed paper or parchment paper. Place the remaining chocolate chips in a medium-size microwave-safe bowl. Melt the chocolate chips by microwaving in 20 second intervals, stirring after each interval. Alternately, melt chocolate over a double boiler.
Dip the solidified s’mores in the melted chocolate, and place on waxed paper to cool. While the chocolate is still melted, sprinkle with sea salt. Let the chocolate harden completely before serving or storing the s’mores.
Photos by Nick Gang