Salted Caramel S’mores Bars

With a fluffy homemade marshmallow and a rich, gooey caramel,  these Salted Caramel S’mores have raised the bar on S’mores recipes!

Ok guys, these homemade Salted Caramel S’mores Bars are seriously next level deliciousness!  With 4 luscious layers, they are the perfect combination of crunchy, fluffy, gooey and decadent.  They do take some time and a little bit of patience, but they are worth every second…after all, each of those layers is made from scratch, which is what makes these S’mores Bars so damn delicious!

LETS TALK ABOUT THOSE LAYERS..

• THE BISCUIT BASE

Not your traditional Graham cracker crumb, this biscuit base is buttery and golden, with a hint of coconut for a perfect crunch!  A cinch to make, there’s just 4 ingredients and a few minutes of prep time.  Bake it for 15 minutes and prepare the caramel while it’s in the oven.

• GOOEY SALTED CARAMEL

If you’re going to add a little something extra to your s’mores, you’ve gotta make it good!  This salted caramel recipe is unbelievably delicious and easy, and just the most amazing addition to my S’mores Bars.  Made with a tin of condensed milk, butter, golden syrup and sea salt flakes, it’s so easy to make!  Just cook it on the stovetop while the biscuit base is baking, then pour the hot caramel over the base when it comes out of the oven.

• THAT FLUFFY MARSHMALLOW

I’m going to go ahead and say that this marshmallow is probably the best I’ve come across.  I’m using a marshmallow recipe from Ottolenghi’s “Sweet”  recipe book.  It is soo fluffy and delicious, with the perfect vanilla flavour!  There’s a few steps to making it, so read through them beforehand.  Really, it’s just a matter of making a sugar syrup, adding the gelatine mixture and pouring it into a whisked egg white.  If you’ve never made or had homemade marshmallow before, you must try this!  Absolute game-changer.

• PERFECT CHOCOLATE TOP

I do love a good chocolate to finish off with, and this one is super simple!  Just melt good quality dark chocolate and a bit of vegetable oil in a double boiler, cool a little, then pour over the set marshmallow.  The vegetable oil will stop the chocolate from cracking and make cutting the S’mores Bars a little easier.

MY TIPS ON MAKING THE PERFECT SALTED CARAMEL S’MORES BARS

OVEN TEMPERATURE:

I use a conventional oven set to 180 celsius to bake the biscuit base.  If you are using a fan-forced oven, reduce the temperature to 160.

STIR, STIR, STIR:

Make sure you constantly stir the caramel and do not let it boil.  This will keep your caramel clean, gooey and free from burnt dark bits.

USE A THERMOMETER:

When making the sugar syrup, it’s really helpful to use a thermometer.  I bought a digital thermometer from Savour a few years ago and it’s been a godsend!  Because you need to get the temperature to 128 degrees, having the digital thermometer makes it so much easier to monitor.

USE A HAND MIXER FOR THE MARSHMALLOW:

Because there’s only 1 egg white in the marshmallow, use a hand mixer to whisk it.  Just pop the egg white into the bowl of your stand mixer (you’ll be needing it soon!) and whisk until soft peaks form.  Once it’s reached soft peaks, and the syrup has reached 128 degrees, switch to the stand mixer and continue to whisk, while adding the syrup.

MAKE A CLEAN CUT:

These homemade Salted Caramel S’mores Bars look sooo amazing when they’re cut!  You want those 4 different layers to show through, so here’s my tips on cutting:  when the chocolate top has set, use a hot knife to cut through just the chocolate layer.  Do this by dipping a large knife into hot water, wiping it dry and then gently press through the chocolate, allowing the heat to do the work.  Stop there, give the chocolate 5 minutes to set again, then use the knife (no longer hot) to cut through the rest of the layers.  This way, you won’t drag melted chocolate through that fluffy white marshmallow.

HOW TO KEEP SALTED CARAMEL S’MORES BARS FRESH:

Store in an airtight container, in the fridge for up to 5 days (if they last that long!).

Salted Caramel S'mores Bars

With fluffy, homemade marshmallow and rich, gooey caramel, these Salted Caramel S'mores have raised the bar on s'mores recipes!

5 from 1 vote

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Prep Time 45 minutes mins

Cook Time 30 minutes mins

Course Afternoon Tea, Dessert

Ingredients

  

Biscuit Base

• 150 g plain flour
• 90 g desiccated coconut
• 200 g brown sugar
• 125 g unsalted butter melted

Salted Caramel

• 395 g condensed milk (1 tin)
• 30 g unsalted butter
• 2 tbsp golden syrup
• 1 pinch sea salt flakes

Marshmallow

• 1½ tsp gelatin
• 40 ml water (A)
• 45 ml water (B)
• 90 g caster sugar
• 1½ tsp glucose syrup
• 1 tsp vanilla extract
• 1 egg white

Chocolate Top

• 200 g dark chocolate
• 1 tbsp vegetable oil

Instructions

 

Biscuit Base

• Preheat oven to 180°
• Grease and line a 22cm x 33cm pan
• In a medium size mixing bowl, combine flour, coconut and brown sugar
• Add melted butter and mix to combine
• Press into lined tin, pushing mixture to the edges of the pan and pressing down to compress the base
• Bake for 15 minutes, until golden
• While base is baking, make the caramel

Salted Caramel

• In a small saucepan, add the condensed milk, butter and golden syrup
• Over low heat, stir for 10 minutes, until golden. Be careful not to boil the caramel and burn it. Stir it constantly!
• When done, remove from heat and add a pinch of sea salt flakes
• Pour the caramel over the biscuit base when it comes out of the oven

Marshmallow

• In a small bowl, sprinkle the gelatine over 40ml of water (A) and set aside
• In a small saucepan over medium heat, stir the 45ml of water (B) caster sugar and glucose syrup until the sugar is dissolved
• Increase the heat to med-high and bring to a boil.
• Simmer syrup for 5-8 minutes, until it reaches 128° on a candy thermometer
• While syrup is simmering, begin to whisk egg white...
• Whisking the egg white: In the bowl of stand mixer, whisk the egg white with a hand held mixer until soft peaks form (this is because 1 egg white is too small a volume, but you will need to use a stand mixer when adding the syrup). Attach the whisk to stand mixer
• When sugar syrup reaches 128° remove from the heat and add the gelatine water mixture to the syrup (it will foam up)
• Add syrup to the egg white (with the mixer on low) in a thin, steady stream
• Continue to whisk the marshmallow for 15 minutes, until cool
• Pour marshmallow over the caramel layer and allow to set (about 30 mins)

Chocolate Top

• Mix the chocolate and oil in a double boiler until smooth
• Cool for 10 minutes, then pour over the marshmallow layer
• Refrigerate until chocolate is set, before cutting into bars

Keyword caramel sauce, S'mores, s'mores bar, salted caramel

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