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