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Salted Caramel S'mores Bars

A decadent, no-bake dessert featuring a thick chocolate fudge base loaded with graham cracker chunks and fluffy mini marshmallows, all wrapped around a gooey, dripping salted caramel core.
Print Recipe
Prep Time 20 minutes
Total Time 4 minutes
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

S'mores Fudge Base
  • 3 cups semi-sweet chocolate chips
  • 14 oz sweetened condensed milk 1 can
  • 2 tbsp unsalted butter
  • 1 tsp pure vanilla extract
  • 3 cups mini marshmallows plus extra for topping
  • 2 cups graham crackers roughly chopped
Caramel Core & Topping
  • 0.75 cup thick salted caramel sauce or dulce de leche
  • 0.5 tsp flaky sea salt for garnish

Equipment

  • 8x8 inch square baking dish
  • Parchment paper
  • Large microwave-safe bowl
  • Rubber spatula

Method
 

  1. Line an 8x8 inch baking dish with parchment paper, leaving an overhang.
  2. In a large microwave-safe bowl, melt the chocolate chips, sweetened condensed milk, and butter in 30-second intervals until smooth. Stir in the vanilla and let cool for 3-5 minutes.
  3. Fold the chopped graham crackers and mini marshmallows into the slightly cooled chocolate mixture until evenly coated.
  4. Press half of the mixture firmly into the bottom of the prepared pan.
  5. Pour the salted caramel sauce evenly over the base layer, staying slightly away from the edges.
  6. Gently press the remaining chocolate-s'mores mixture over the caramel layer. Top with a few extra marshmallows. Refrigerate for 3 to 4 hours until firm.
  7. Use the parchment paper to lift the block out of the pan. Cut into squares using a hot, dry knife. Garnish with flaky sea salt and serve.

Notes

Letting the melted chocolate cool slightly before adding the marshmallows is vital so they don't melt. For the best drip effect, let the sliced bars sit at room temperature for 10 minutes before serving.