I love a cookout that ends with S’mores, don’t you? It is such fun to sit around the campfire chatting, singing and trading stories, all the while, toasting marshmallows as we have a good time. But sometimes, the weather doesn’t always cooperate, and these Chocolate Caramel S’mores Bars are a great way to get your S’mores campfire fix without the campfire!
These are easy to make, but they do take some planning and time. If you start the day before you want to serve them, you will be fine. I put each S’more on a graham cracker to serve them. it gives a little neater appearance, and more graham cracker flavor. If you love S’mores, you will love these!
Chocolate Caramel S’mores Bars
(printable recipe at end of post)
(makes 12)
5 whole Honey Graham Crackers
4 tablespoons Butter-melted
18 ounces Milk Chocolate(I used Trader Joe’s. It’s fantastic)
4 ounces Heavy Whipping Cream
4 ounces Caramel Bits
2 ounces Heavy Whipping Cream
6-12 additional Honey Graham Crackers halves 
Place graham crackers in a zip lock bag. Use a rolling pin to crush graham crackers.
Place crushed graham crackers in a small bowl. Add melted butter to bowl and mix together. Spray 6×9 (1 qt.) pan with a light covering of cooking spray. Place graham crackers in pan. Spread them around until they evenly fill the pan.
Chop milk chocolate into small pieces. Melt chocolate in a double boiler. Heat cream in microwave or small pot. It should be warm, but not as warm as the chocolate. Once chocolate is melted add cream to chocolate and mix. It should be smooth and shiny.
Pour chocolate mixture into pan, on top of graham crackers. Keep an 1/8 cup of the melted chocolate to the side for the drizzle at the end.
Mix the caramel bits and cream in a medium microwaveable safe bowl on high, stirring every 30 seconds. They should start to melt as you stir. You will need to do this 3-4 times.
Pour melted caramel over the top of chocolate. Spread around to cover. Let set up in refrigerator overnight.
To finish: Place square marshmallows on top of chocolate.
Use a kitchen torch to toast marshmallows.
Place each S’more on a graham cracker piece. Drizzle with chocolate.
Thanks so much for stopping by today! Scroll down just a little more and see what other wonderful recipes were made for the 2nd day of #CookoutWeek 2017! and Don’t forget to enter the giveaway for lots of great stuff!
Yield: 12 barsAuthor: The Freshman Cook
- 5 whole Honey Graham Crackers
- 4 tablespoons Butter-melted
- 18 ounces Milk Chocolate
- 4 ounces Heavy Whipping Cream
- 4 ounces Caramel Bits
- 2 ounces Heavy Whipping Cream
- Place graham crackers in a zip lock bag. Use a rolling pin to crush graham crackers.
- Place crushed graham crackers in a small bowl. Add melted butter to bowl and mix together. Spray 6×9 (1 qt.) pan with a light covering of cooking spray. Place graham crackers in pan. Spread them around until they evenly fill the pan.
- Chop milk chocolate into small pieces. Melt chocolate in a double boiler. Heat cream in microwave or small pot. It should be warm, but not as warm as the chocolate. Once chocolate is melted add cream to chocolate and mix. It should be smooth and shiny.
- Pour chocolate mixture into pan, on top of graham crackers.
- Mix the caramel bits and cream in a medium microwaveable safe bowl on high, stirring every 30 seconds. They should start to melt as you stir. You will need to do this 3-4 times.
- Pour melted caramel over the top of chocolate. Spread around to cover. Let set up in refrigerator overnight.
- To finish: Place square marshmallows on top of chocolate.
- Use a kitchen torch to brown marshmallows.
- Place each S’more on a graham cracker piece. Drizzle with chocolate.
