Mimi's Organic Eats » Recipes » Brownies & Bars » Chocolate Caramel S’More Bars

Chocolate Caramel S’More Bars

Brownies & Bars • Eggless • High Altitude • Fourth of July • Summer | Published August 17, 2023 by Mimi Council

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These Chocolate Caramel S’More Bars are soft cookie bars topped with chocolate marshmallow cream, chocolate caramel bars, and graham crackers. No campfire needed, you can indulge in s'mores anytime with this easy recipe!

If you’re looking for more summertime bakes, try some of these other favorites like my Banoffee Icebox Cake, Blueberry Almond Galette, or my Strawberry Shortcake.

Why You'll Love This Recipe
Ingredients
Tools Needed
Step by Step Instructions
Easy Substitutions
Baker's Tips
FAQ's
Craving More?

I love making cookie bars because they are quick and easy! These cookie bars are a twist on the iconic s'mores, but you don't need to have a campfire to make them! I take these s'mores to the next level by using caramel filled chocolate bars! This gives you caramel flavor with literally zero work!

This recipe is quick and easy to make, and it's completely organic!

Why You'll Love This Recipe

No Campfire Needed: You will love these Chocolate Caramel S’More Bars because you don’t need a campfire to enjoy them! These easy cookie bars are chewy, and sticky with marshmallow, just like your favorite s'mores but made in the comfort of your own kitchen.

Easy: These Chocolate Caramel S'More Bars are made using one of my favorite organic chocolate bars that are filled with salted caramel! That makes these super easy with loads of flavor. It's a little trick to get more flavor into baked goods, just use a chocolate bar that is loaded with things like caramel, toffee, or nuts and that flavor transfers to your bars or cookies with no effort on your part.

Organic Ingredients: I take a different approach to these Chocolate Caramel S’More Bars and I use Toonie Moonie Organic Chocolate Marshmallow Crème instead of a traditional marshmallows. And, I use Mini Moo Organic Dark Chocolate Caramel Bars for a chocolate and caramel twist.

Ingredients

Butter: I use Organic Valley Salted Butter, you can use your favorite kind. If you're using unsalted, just add 1/4 teaspoon of salt to the dough.
Light Brown Sugar: I use all light brown sugar for flavor and chewiness factor in these cookie bars. I'm using my homemade light brown sugar, but store bought also works.
Vanilla Extract: Use a high quality vanilla extract, like Simply Organic. Don't use imitation.
Heavy Whipping Cream: I'm using Organic Valley.
All Purpose Flour: My favorite is Cairnspring Mills.
Baking Soda: I use baking soda, because these cookie bars have an acid (brown sugar). Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
Salt: Use fine sea salt.
Graham Crackers: I use organic honey grahams, just like traditional s'mores.
Chocolate Bars: I use Mini Moo Organic Dark Chocolate Caramel Bars to give these cookie bars pockets of gooey caramel with minimal effort.
Marshmallow Creme: I use Toonie Moonie Organic Chocolate Marshmallow Crème, which is the only organic marshmallow creme on the market and it's so good!

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woman sharing cookies with pug in kitchen

Tools Needed

Scale: Always use a digital food scale for the best results.
Stand Mixer: I use my stand mixer for ease, but you can also use a hand mixer if you prefer.
Baking Pan: I use an 8×8-inch baking pan. But, a 9×9-inch baking pan also works if that's all you have.
Parchment Paper: I always use nontoxic parchment paper so I can easily remove the bars from the baking pan.

Step by Step Instructions

Step 1

Preheat the oven to 325°F. Line an 8 x 8-inch baking pan with parchment paper.

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter.

Add the heavy whipping cream, flour, baking soda, and sea salt and mix together until a stiff cookie dough forms.

Step 3

Place three-quarters of the dough (just eyeball it) into the baking pan and press it with your hands to form an even layer.

Top the cookie dough with the chocolate marshmallow crème and spread evenly.

Chop the chocolate bar into small chunks. Break the graham crackers into pieces and sprinkle the chocolate and graham crackers on top of the marshmallow.

Add the remaining cookie dough on top by breaking it into little chunks and adding evenly on top of the bars, allowing parts of marshmallow crème, chocolate, and graham crackers to show through.

Step 4

Bake for 30 to 35 minutes or until the cookie portion looks lightly browned and it’s only a little jiggly. Allow to cool completely in the pan.

Easy Substitutions

If you don’t have the chocolate marshmallow crème, you can use regular fluff. Toonie Moonie also makes a traditional organic marshmallow crème as well!
You can use milk in place of the heavy whipping cream in this eggless cookie dough.
If you don’t have the Moo bars, you can use any caramel chocolate bar. You can also switch it up and use any kind of chocolate – chocolate toffee, chocolate mint, or plan. You can even use chocolate chips!
If you want smaller bars that are more bite sized, then cut these into 16 bars instead. It’s even easier as it’s just in half, in half, and half and half again.

Baker's Tips

The bars will be jiggly because of the marshmallow crème. So make sure to look at the cookie dough on top to see if it’s lightly browned, and not how jiggly the marshmallows are.
These are eggless bars, so there’s no worry about under baking them. They are very gooey, but if you really like soft baked and doughy cookies, you can even bake a few minutes less.
On the contrary, if you don’t like gooey cookies, then you can parbake the cookie dough bottom before adding the marshmallow crème. Once the dough is pressed into the pan, poke holes with a fork, and bake for 10 minutes to parbake the crust. Then continue to follow the recipe and add the marshmallow crème, graham crackers, chocolate, and remaining cookie dough.

eggless chocolate caramel smore bar with a bite taken out of it

FAQ's

What can I use in place of heavy whipping cream?

You can use milk in place of heavy cream if you don't have it. I prefer heavy whipping cream as there's more fat (which equals more flavor!).

Can I use another kind of chocolate?

Yes! You can use any kind of chocolate you like, whether that's a different kind of chocolate bar or even chocolate chips. This recipe gets its caramel flavor from the caramel chocolate bars though, so just know if you change that, you'll be changing the flavor too.

How should I store s'more bars?

These are best stored in an airtight container. Though, s'more bars are best when eaten right away, so try to enjoy within the first few days of baking!