Description
Deliciously gooey S’mores Bars featuring a crunchy graham cracker crust, melted caramel topping, toasted marshmallows, a mix of nuts, and semisweet chocolate chips, baked to perfection and broiled for a golden finish. Perfect for gatherings or a sweet treat any time.
Ingredients
Crust:
- 2 cups graham crackers, finely crushed
- 1/2 cup butter, melted
- 2 tablespoons brown sugar
Caramel Layer:
- 1 12 oz. package soft caramel candies (Kraft recommended)
- 1/3 cup heavy cream
Toppings:
- 2 cups tiny marshmallows
- 1 1/2 cups combination of desired nuts, coarsely chopped (cashews, peanuts, and pecans recommended)
- 1 cup semisweet chocolate chips (mix of regular and mini chips suggested)
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F. Line a 13 x 9 inch baking pan with foil, letting the foil hang over the edges for easy lifting later. Lightly spray the foil with nonstick cooking spray and set the pan aside.
- Make the crust: In a large bowl, combine the finely crushed graham crackers, melted butter, and brown sugar. Stir until everything is evenly blended, then press the mixture firmly and evenly into the bottom of the prepared pan. Bake the crust for 12 minutes, then let it cool in the pan on a wire rack for about 5 minutes.
- Melt the caramel layer: While the crust is baking, microwave the soft caramel candies with the heavy cream in a medium bowl. Stir every 30 seconds until the mixture is smooth and fully melted, which usually takes about 2 minutes. Pour this caramel mixture evenly over the warm crust and spread it out gently.
- Add toppings: Evenly sprinkle the caramel with tiny marshmallows, then add the coarsely chopped nuts and semisweet chocolate chips on top. Press the toppings slightly into the caramel layer so they stick well.
- Bake and broil: Return the pan to the oven and bake at 325°F for another 12 minutes. After baking, switch the oven to broil and broil the bars just until the marshmallows begin to brown lightly for a nice toasted effect. Keep a close eye to avoid burning.
- Cool and serve: Take the pan out and cool the bars completely on a wire rack. Once cooled, use the foil edges to lift the bars out of the pan onto a cutting board. Cut into 24 bars and enjoy your gooey, nutty, and chocolatey treat!
Notes
- Use soft caramel candies for easier melting and smooth texture.
- Feel free to substitute nut varieties according to preference or dietary needs.
- Keep a close watch while broiling to avoid burning the marshmallows.
- Bars can be stored in an airtight container at room temperature for up to 3 days.
- For easier cutting, chill bars briefly before slicing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
