Name: S’mores Millionaire Bars Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 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; 1 (11-oz.) package caramel squares; 1/4 cup heavy cream; 1/2 cup (1 stick) butter; 3/4 cup marshmallow crème; 1/4 cup powdered sugar; Pinch kosher salt; 1 cup semisweet chocolate chips; 2 tbsp butter; Flaky sea salt, for garnish

Ingredients

1/2 cup (1 stick) butter, softened

3 tablespoons powdered sugar

1 teaspoon pure vanilla extract

1 1/2 cups all-purpose flour

1/4 cup crushed graham cracker, plus more for garnish

1/4 teaspoon kosher salt

1 (11-ounce) package caramel squares

1/4 cup heavy cream

1/2 cup (1 stick) butter

3/4 cup marshmallow crème

1/4 cup powdered sugar

Pinch kosher salt

1 cup semisweet chocolate chips

2 tablespoons butter

Flaky sea salt, for garnish

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a 9-inch by 5-inch loaf pan with parchment paper for easy removal.

Step 2: In a large bowl, use a hand mixer to beat together the softened butter and powdered sugar until well combined. Add vanilla extract and mix.

Step 3: Add the flour, crushed graham crackers, and kosher salt to the butter mixture. Beat until the dough comes together.

Step 4: Press the shortbread dough evenly into the prepared loaf pan. Bake for about 20 minutes, or until the edges are lightly golden. Remove and let cool completely.

Step 5: While the crust cools, make the caramel layer. In a small saucepan over medium-low heat, stir the caramel squares and heavy cream together until the caramel is fully melted and smooth, about 5 minutes.

Step 6: Pour the warm caramel over the cooled shortbread crust, spreading it evenly. Refrigerate the pan while you prepare the marshmallow layer.

Step 7: In a large bowl, beat the butter and marshmallow crème together until light and fluffy. Add powdered sugar and a pinch of kosher salt, and continue beating until smooth.

Step 8: Spread the marshmallow mixture evenly over the chilled caramel layer. Place the bars in the freezer for 15 minutes to set.

Step 9: Combine the semisweet chocolate chips and butter in a microwave-safe bowl. Microwave on half power in 30-second intervals, stirring between each, until the chocolate is melted and smooth.

Step 10: Spread the melted chocolate evenly over the marshmallow layer. Sprinkle with flaky sea salt and extra crushed graham crackers. Refrigerate the bars for at least 30 minutes until the chocolate is firm.

Step 11: When ready to serve, lift the bars out of the pan using the parchment paper and slice into 2-inch strips. Keep refrigerated until serving.

Tips & Variations

For a nuttier flavor, add chopped toasted pecans or walnuts to the caramel layer before spreading the marshmallow mixture.

If you prefer a softer crust, bake the shortbread for less time, checking at 15 minutes.

Use dark chocolate chips instead of semisweet for a richer, more intense topping.

Make sure to chill each layer properly to keep the layers distinct and prevent mixing.

FAQs

Can I use regular marshmallows instead of marshmallow crème?

Marshmallow crème gives a smoother, spreadable layer. If using regular marshmallows, melt them first with a bit of butter or cream to achieve a similar consistency.

Is it necessary to freeze the marshmallow layer?

Freezing helps the marshmallow layer set firmly so it doesn’t mix when the chocolate is added. If your fridge is very cold, chilling for longer there can work as well.