Description
S’mores Millionaire Bars are a decadent layered dessert combining a buttery graham cracker crust, a rich caramel layer studded with chocolate chips, and a fluffy toasted marshmallow topping. Perfect for satisfying sweet cravings with the nostalgic flavors of classic s’mores in a convenient bar form.
Ingredients
For the Crust
- 2 cups graham cracker crumbs (about 10 full sheets)
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Caramel Layer
- 1 cup sweetened condensed milk
- 1 cup caramel sauce
- 1 cup mini semi-sweet chocolate chips
For the Marshmallow Topping
- 3 cups mini marshmallows
- 2 tablespoons unsalted butter
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a greased 9×13-inch baking pan to form an even crust.
- Bake the Crust: Bake the crust in the preheated oven for about 8-10 minutes until set and lightly golden. Remove from oven and set aside.
- Add the Caramel Layer: In a bowl, mix sweetened condensed milk and caramel sauce until smooth. Stir in mini chocolate chips. Spread the caramel-chocolate mixture evenly over the warm crust.
- Prepare the Marshmallow Topping: In a small saucepan, melt butter over low heat. Add mini marshmallows and stir continuously until fully melted and smooth.
- Top the Bars: Immediately pour the melted marshmallow mixture over the caramel layer and spread evenly with a spatula.
- Toast the Marshmallow Layer: Return the pan to the oven and broil on high for 1-2 minutes, watching carefully, until the marshmallow topping is puffed and golden brown. Remove from oven promptly to avoid burning.
- Cool and Serve: Allow the bars to cool completely at room temperature so the layers set. Cut into squares and serve.
Notes
- Watch the marshmallow layer closely under the broiler as it can burn quickly.
- You can use store-bought caramel sauce or make your own for a homemade touch.
- For easier cutting, chill the bars in the refrigerator for 30 minutes before slicing.
- Store leftovers in an airtight container at room temperature for up to 3 days.
