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
