These S’mores Millionaire Bars are a decadent and indulgent treat that combines the classic flavours of S’mores with the luxurious layers of Millionaire Bars. The combination of buttery shortbread, rich caramel, fluffy marshmallow and smooth chocolate makes these bars an irresistible dessert. Perfect for parties, get-togethers or just as a special treat, these bars are sure to impress.
Ingredients:
For the shortcake base:
- 1/2 cup (1 stick) softened butter
- 3 tablespoons icing sugar
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 cup crushed graham crackers, plus extra for garnish
- 1/4 teaspoon kosher salt
For the caramel topping:
- 1 (11-ounce) package caramel squares
- 1/4 cup heavy cream
For the marshmallow layer:
- 1/2 cup (1 stick) butter
- 3/4 cup marshmallow creme
- 1/4 cup powdered sugar
- Pinch of kosher salt
For the chocolate layer:
- 1 cup semi-sweet chocolate chips
- 2 tablespoons butter
- Flaky sea salt, to garnish
Method:
Preheat the oven to 175°C (350°F). Line a 9×9 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a medium bowl, whisk together the softened butter and icing sugar until light and fluffy.
Add the vanilla extract and mix well.
Gradually add the flour, crushed graham crackers and kosher salt, beating until combined.
Press the dough evenly into the prepared baking tray.
Bake for 15-18 minutes or until the edges are lightly golden. Allow to cool completely.
In a medium saucepan over a low heat, melt the caramel squares with the heavy cream, stirring constantly, until smooth and fully combined.
Pour the caramel over the cooled sponge and spread evenly. Refrigerate until set, about 30 minutes.
Melt the butter in a medium saucepan over medium heat.
Add the marshmallow cream and icing sugar and stir until smooth.
Remove from the heat and add a pinch of kosher salt.
Pour the marshmallow mixture over the set caramel layer, spreading it evenly. Refrigerate until set, about 20 minutes.
In a microwave-safe bowl, combine the chocolate chips and butter. Microwave in 30-second intervals, stirring between each, until smooth and fully melted.
Pour the melted chocolate over the set marshmallow layer, spreading it evenly.
Immediately sprinkle with crushed graham crackers and flaky sea salt for garnish.
Refrigerate the bars until the chocolate is set, about 30 minutes.
Use the parchment paper overhang to lift the bars out of the pan. Cut into squares and serve.
