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–+ servings
chocolate caramel smore bars cut into squares on a cooling rack on a white marble counter.

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.
5 from 5 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Makes 9 bars
Calories 486 kcal

Equipment

  • Digital Food Scale
  • Stand Mixer
  • 8x8-inch Baking Pan
  • Parchment Paper Sheets

Ingredients
 
 

  • 113 grams salted butter (softened)
  • 170 grams light brown sugar (packed)
  • 1 teaspoon vanilla extract
  • ½ cup heavy whipping cream
  • 255 grams all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 cup Toonie Moonie Organic Chocolate Marshmallow Creme
  • 6 Salted Caramel Dark Chocolate Mini Moo Bars
  • 3 graham crackers

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 and the dry ingredients: 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 whole 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.

Video

Notes

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.
  • Make sure to store in an airtight container so they stay fresh.
  • 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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