S’mores Millionaire Bars Recipe
Introduction
S’mores Millionaire Bars combine the best of classic s’mores flavors with a rich, layered twist. These bars feature a buttery shortbread crust, gooey caramel and marshmallow layers, topped with smooth chocolate and a sprinkle of sea salt. Perfect for satisfying your sweet tooth with a homemade treat.
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 the oven to 350°F (175°C) and line a 9″x5″ loaf pan with parchment paper.
- Step 2: In a large bowl, beat together softened butter and powdered sugar using a hand mixer until combined, then add vanilla extract. Add flour, crushed graham cracker crumbs, and kosher salt, and continue to beat until the dough comes together.
- Step 3: Press the shortbread dough evenly into the prepared loaf pan. Bake until lightly golden, about 20 minutes. Remove from oven and let cool completely.
- Step 4: Make the caramel layer by combining caramel squares and heavy cream in a small saucepan over medium-low heat. Stir continuously until melted and smooth, about 5 minutes. Pour the caramel over the cooled shortbread crust and refrigerate while preparing the marshmallow layer.
- Step 5: Prepare the marshmallow layer by beating butter and marshmallow crème together in a large bowl until light and fluffy. Beat in powdered sugar and a pinch of kosher salt until smooth. Spread this mixture evenly over the caramel layer. Freeze for 15 minutes to set.
- Step 6: In a medium microwave-safe bowl, combine semisweet chocolate chips and butter. Microwave at 50% power in 30-second intervals, stirring after each, until the chocolate is smooth and melted. Spread the melted chocolate evenly over the marshmallow layer. Sprinkle with flaky sea salt and extra crushed graham crackers as garnish. Refrigerate until firm, about 30 minutes.
- Step 7: Once set, slice the bars into 2-inch strips. Keep refrigerated until ready to serve.
Tips & Variations
- For a nutty twist, sprinkle toasted chopped nuts over the chocolate layer before chilling.
- Use bittersweet chocolate instead of semisweet for a richer flavor.
- Ensure the shortbread crust is fully cooled to prevent the caramel from sliding.
- Freeze the bars overnight for firmer slices and easier cutting.
Storage
Store the bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze for up to 2 months. To serve from frozen, thaw in the refrigerator for a few hours and slice with a sharp knife.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these bars gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend and ensure your graham crackers are gluten-free as well.
Can I use store-bought marshmallow fluff?
Absolutely, marshmallow crème is the same as marshmallow fluff and works perfectly in this recipe.
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S’mores Millionaire Bars Recipe
- Total Time: 1 hour 20 minutes
- Yield: 12 bars (2-inch strips) 1x
Description
S’mores Millionaire Bars are a decadent layered treat featuring a buttery shortbread crust, rich caramel layer, fluffy marshmallow topping, and a smooth chocolate finish sprinkled with sea salt and graham cracker crumbs. Perfect for satisfying sweet cravings with layered textures and the classic campfire flavors in an easy no-grill recipe.
Ingredients
Scale
Shortbread Crust
- 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
Caramel Layer
- 1 (11-oz.) package caramel squares
- 1/4 cup heavy cream
- 1/2 cup (1 stick) butter
Marshmallow Layer
- 3/4 cup marshmallow crème (marshmallow fluff)
- 1/4 cup powdered sugar
- Pinch kosher salt
- Butter (quantity included in instructions as part of marshmallow layer mixture; 1/2 cup butter reused)
Chocolate Topping
- 1 cup semisweet chocolate chips
- 2 tablespoons butter
- Flaky sea salt, for garnish
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F and line a 9″ x 5″ loaf pan with parchment paper to prevent sticking and for easy removal.
- Make shortbread dough: In a large bowl, use a hand mixer to beat softened butter and powdered sugar until combined and creamy. Add vanilla extract. Then add flour, crushed graham cracker crumbs, and kosher salt, mixing until fully combined to form a shortbread dough.
- Bake shortbread crust: Press the dough evenly into the prepared loaf pan. Bake in the preheated oven until the crust is lightly golden, about 20 minutes. Once baked, allow it to cool completely before adding the next layers.
- Prepare caramel layer: In a small saucepan over medium-low heat, combine caramel squares and heavy cream. Stir continuously until completely melted and smooth, about 5 minutes. Pour the warm caramel over the cooled shortbread crust evenly. Place the pan in the refrigerator to chill while you prepare the marshmallow layer.
- Mix marshmallow layer: In a large bowl, beat butter and marshmallow crème until the mixture is light and fluffy. Add powdered sugar and a pinch of kosher salt; continue beating until the mixture is smooth. Spread this marshmallow layer evenly over the chilled caramel layer. Freeze the pan for 15 minutes to set.
- Make chocolate topping: Combine semisweet chocolate chips and butter in a medium microwave-safe bowl. Microwave at 50% power in 30-second intervals, stirring after each, until the chocolate is fully melted and smooth. Spread this chocolate evenly over the marshmallow layer. Sprinkle flaky sea salt and extra crushed graham crackers on top for garnish. Return the pan to the refrigerator and chill for 30 minutes until the chocolate is firm.
- Serve: When the bars are firm, remove from the pan using the parchment edges and slice into 2-inch strips. Keep refrigerated until ready to serve to maintain layers and freshness.
Notes
- Ensure the shortbread crust is completely cooled before adding the caramel layer to prevent melting.
- Freezing the marshmallow layer before adding chocolate helps keep the layers distinct and prevents mixing.
- Use good quality semisweet chocolate for the best flavor and smooth texture.
- For easier slicing, use a sharp knife warmed slightly under hot water and wiped dry before each cut.
- Store bars refrigerated in an airtight container for up to 5 days.
- Graham cracker crumbs on top enhance texture and presentation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: s’mores bars, millionaire bars, dessert bars, caramel bars, marshmallow bars, chocolate dessert, layering dessert
