Chocolate Caramel S’More Bars


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

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These Chocolate Caramel S’More Bars are soft cookie bar topped with chocolate marshmallow cream, chocolate caramel bars, and graham crackers. 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.

eggless chocolate caramel smore bars

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 Chocolate Caramel S’More Bars are soft, chewy, and sticky with marshmallow, just like your favorite S’More 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 marshmallow. And, I use Mini Moo Organic Dark Chocolate Caramel Bars for a chocolate and caramel twist.

eggless chocolate caramel smore bars

Ingredients

Organic Valley Salted Butter

Homemade Organic Light Brown Sugar

Simply Organic Vanilla Extract

Organic Valley Heavy Whipping Cream

Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)

Baking Soda

Frontier Co-Op Fine Sea Salt

Annie’s Organic Honey Graham Crackers

Mini Moo Organic Dark Chocolate Caramel Bars

Toonie Moonie Organic Chocolate Marshmallow Crème

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woman sharing cookies with pug in kitchen

Tools Needed

Digital Food Scale

USA Pan 8 x 8-inch Pan

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

Stand Mixer

eggless chocolate caramel smore bars on a cooling rack

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.

eggless chocolate caramel smore bars

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.
eggless chocolate caramel smore bars

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!

eggless chocolate caramel smore bars

Craving More?

eggless chocolate caramel smore bars

Chocolate Caramel S'More Bars

Mimi Council
Up level your s'mores with this simple recipe for Eggless Chocolate Caramel S'More Bars! Sweet, salty, and extra chocolatey.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Makes 9 bars
Calories 486 kcal

Ingredients
 
 

Instructions
 

  • Preheat the oven to 325°F. Line an 8 x 8-inch baking pan with parchment paper.
  • 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.
  • 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.
  • 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.
  • Cut the bars into 9 bars. Store in an airtight container for up to 5 days.

Notes

High Altitude — Follow the recipe as noted.

Nutrition

Calories: 486kcalCarbohydrates: 65gProtein: 5gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 42mgSodium: 315mgPotassium: 213mgFiber: 3gSugar: 33gVitamin A: 515IUVitamin C: 0.1mgCalcium: 49mgIron: 4mg
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