S’mores Millionaire Bars Recipe
Introduction
S’mores Millionaire Bars are a decadent treat combining buttery shortbread, creamy caramel, fluffy marshmallow, and rich chocolate layers. Perfect for satisfying your sweet tooth with a nostalgic twist on the classic campfire s’more.
Ingredients
- 1/2 cup (1 stick) butter, softened
- 3 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 cup crushed graham cracker, plus more for garnish
- 1/4 teaspoon kosher salt
- 1 (11-ounce) package caramel squares
- 1/4 cup heavy cream
- 1/2 cup (1 stick) butter
- 3/4 cup marshmallow crème
- 1/4 cup powdered sugar
- Pinch kosher salt
- 1 cup semisweet chocolate chips
- 2 tablespoons butter
- Flaky sea salt, for garnish
Instructions
- Step 1: Preheat your oven to 350°F and line a 9″x5″ loaf pan with parchment paper.
- Step 2: In a large bowl, beat together the softened butter and powdered sugar with a hand mixer until combined. Add vanilla extract and mix.
- Step 3: Add the flour, crushed graham crackers, and kosher salt to the bowl. Beat until the dough comes together evenly.
- Step 4: Press the shortbread dough firmly into the prepared loaf pan. Bake in the preheated oven until lightly golden, about 20 minutes. Allow to cool completely before proceeding.
- Step 5: To make the caramel layer, heat caramels and heavy cream in a small saucepan over medium-low heat. Stir continuously until melted and smooth, about 5 minutes. Pour this caramel over the cooled shortbread crust. Place it in the refrigerator while you prepare the next layer.
- Step 6: For the marshmallow layer, in a large bowl, beat together butter and marshmallow crème until light and fluffy. Add powdered sugar and a pinch of kosher salt, then beat until smooth. Spread this mixture evenly over the caramel layer. Freeze for 15 minutes to set.
- Step 7: Melt the chocolate chips and butter together in a microwave-safe bowl at half power in 30-second intervals, stirring in between, until smooth. Spread the melted chocolate evenly over the marshmallow layer. Sprinkle with flaky sea salt and additional crushed graham cracker. Refrigerate until firm, about 30 minutes.
- Step 8: When ready, slice the bars into 2-inch strips and serve. Keep refrigerated until enjoyed.
Tips & Variations
- Use high-quality caramel and chocolate for richer flavor and smoother texture.
- Swap semisweet chocolate chips for milk or dark chocolate depending on your preference.
- For a nutty twist, sprinkle chopped toasted nuts on the chocolate layer before refrigerating.
- If you prefer a firmer shortbread base, chill the dough for 30 minutes before baking.
Storage
Store the bars in an airtight container in the refrigerator for up to one week. For best texture, allow them to sit at room temperature for a few minutes before serving. You can also freeze the bars for up to 3 months; thaw in the refrigerator overnight before slicing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these bars ahead of time?
Yes, they can be made a day or two in advance and stored in the refrigerator. This helps the layers set well, making slicing easier.
Can I substitute marshmallow crème with something else?
Marshmallow crème is essential for the fluffy texture of the middle layer, but you can use homemade marshmallow fluff or whipped cream mixed with a bit of gelatin as an alternative.
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S’mores Millionaire Bars Recipe
- Total Time: 1 hour 30 minutes
- Yield: 12 bars (2-inch strips) 1x
Description
S’mores Millionaire Bars are a decadent layered dessert featuring a buttery shortbread crust, a rich caramel layer, a fluffy marshmallow topping, and a smooth chocolate finish sprinkled with flaky sea salt and graham cracker crumbs. Perfect for fans of classic s’mores flavors with an indulgent twist.
Ingredients
Scale
Shortbread Crust
- 1/2 cup (1 stick) butter, softened
- 3 tbsp powdered sugar
- 1 tsp pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 cup crushed graham cracker, plus more for garnish
- 1/4 tsp kosher salt
Caramel Layer
- 1 (11-oz.) package caramel squares
- 1/4 cup heavy cream
- 1/2 cup (1 stick) butter
Marshmallow Layer
- 3/4 cup marshmallow crème (marshmallow fluff)
- 1/4 cup powdered sugar
- Pinch kosher salt
Chocolate Topping
- 1 cup semisweet chocolate chips
- 2 tbsp butter
- Flaky sea salt, for garnish
- Crushed graham cracker for garnish
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F and line a 9″ x 5″ loaf pan with parchment paper to prevent sticking and make removal easier.
- Make Shortbread Crust: In a large bowl, beat together the softened butter and powdered sugar using a hand mixer until combined and smooth. Add vanilla extract, then gradually mix in flour, crushed graham cracker crumbs, and kosher salt until the dough comes together. Press this mixture evenly into the prepared loaf pan. Bake for about 20 minutes or until the crust is lightly golden. Remove from the oven and let it cool completely.
- Prepare Caramel Layer: While the crust cools, combine caramel squares and heavy cream in a small saucepan over medium-low heat. Stir continuously until the caramel has fully melted and the mixture is smooth, approximately 5 minutes. Pour the caramel evenly over the cooled shortbread crust. Place the pan in the refrigerator to chill while making the marshmallow layer.
- Make Marshmallow Layer: In a large bowl, beat butter and marshmallow crème with a hand mixer until the mixture becomes light and fluffy. Then beat in the powdered sugar and a pinch of kosher salt until completely smooth. Spread this marshmallow mixture evenly over the chilled caramel layer. Freeze the pan for about 15 minutes to help set this layer.
- Prepare Chocolate Topping: In a medium microwave-safe bowl, combine semisweet chocolate chips and butter. Microwave at half power in 30-second intervals, stirring after each, until the chocolate is melted and smooth. Spread the melted chocolate evenly over the marshmallow layer.
- Garnish and Chill: Sprinkle flaky sea salt and additional crushed graham cracker crumbs over the chocolate layer for added flavor and texture. Refrigerate the bars until the chocolate is firm, about 30 minutes.
- Serve: When ready to serve, slice the bars into 2-inch strips. Keep refrigerated to maintain texture and freshness.
Notes
- Use parchment paper in the loaf pan for easy lifting of the bars.
- Be careful not to overbake the shortbread crust to keep it tender.
- Freezing the marshmallow layer helps it set firmly before adding the chocolate topping.
- If you prefer, substitute semisweet chocolate with milk or dark chocolate chips.
- Store bars in an airtight container in the refrigerator for up to 1 week.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: s’mores bars, millionaire bars, caramel dessert, marshmallow dessert, chocolate dessert, layered bars, easy dessert
