These s’more bars have a buttery shortbread base layered with caramel, chocolate ganache and toasted marshmallow meringue.
Welcome back to our little corner of the internet! These long anticipated bars are so worth the wait and we are so excited to share them today. This recipe came as a surprise as we just wanted some sort of super gooey bar and MAN, they quickly became a crowd favorite. Look at the layers!
What are shortbread caramel s’more bars?
These bars are layered and layered with rich and delicious things. Let’s start with the bottom layer. A crisp and buttery shortbread.
Next, we have the soft and sticky caramel layer.
Thirdly, chocolate ganache. You know we love chocolate ganache so we couldn’t possibly leave it out of these bars.
FINALLY AND MOST IMPORTANT: A thick and glossy layer of toasted marshmallow meringue. We love any excuse to use a kitchen torch so the marshmallow was necessary.
What ingredients do you need for these bars?
Most of the ingredients needed for these bars are basic pantry staples you likely already have on hand!
- butter
- granulated Sugar
- vanilla extract
- flour
- chocolate chips (we used semi sweet)
- heavy cream
- sweetened condensed milk
- light corn syrup
- brown sugar
- egg whites
- cream of tartar
How do you make these s’more bars?
The first thing you are going to want to do is make your shortbread. Shortbread is so easy and only has 4 ingredients! While your shortbread is baking you will want to move onto your chocolate ganache and caramel layers. These layers need to cool so you want to get them started as soon as possible. The marshmallow meringue is the last step and it the last layer for these bad boys! Toast it with a kitchen torch (FUN) and let the bars chill in the fridge over night!
How do you store these?
We recommend leaving them in the fridge initially to really set up so they are easy to cut, however after that we would leave them at room temperature. This will ensure that the bars stay nice and soft so you can easily eat at any time! You could leave them in the fridge just be advised that the layers will harden and they will be a bit more difficult to eat.
Here are some other recipes you might like!
Happy baking!
Shortbread Caramel S’more Bars
Ingredients
Shortbread
- 2 sticks unsalted butter melted
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 2 cups + 2 tbsp flour
Chocolate Ganache
- 2 cups semi sweet chocolate chips
- 1/2 cup heavy cream
- 1/2 tsp vanilla extract
Caramel
- 1 can (14 oz) sweetened condensed milk
- 3/4 cup brown sugar
- 3/4 cup unsalted butter cubed
- 1/2 cup heavy cream
- 1/2 cup light corn syrup
Marshmallow Meringue
- 4 egg whites
- 1 cup granulated sugar
- 1/2 tsp cream of tartar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325 degrees F. Line a 9X9 baking tray with parchment paper. Leave an overhang so the bars are easy to get out of the tray.
- In the bowl of a stand mixer fitted with the paddle attachment combine the butter, sugar and vanilla. Mix until combined.
- Slowly add in the flour and continue to mix only until flour is mixed in. Do not overmix.
- Press the dough flat into the bottom of the baking pan.
- Bake for 22 minutes. Allow to cool completely.
For the chocolate ganache
- Heat the heavy cream until boiling either on the stove or in the microwave.
- Stir in the chocolate chips until completely smooth. Allow to cool completely.
For the caramel
- In a medium saucepan, combine the condensed milk, sugar and corn syrup over medium high heat
- Stir frequently until butter is completely melted and everything is combined.
- Continue to stir until mixture comes to a boil. Once boiling keep cooking for 10 -15 more minutes until the mixture thickens and becomes a rich caramel color.
- Once thickened, remove from heat and stir in vanilla.
Marshmallow Meringue
- Add egg whites and sugar to the bowl of a stand mixer or a heat safe bowl.
- place the bowl over a pot of simmering water. You do not want the water to touch the bottom of your bowl with the egg whites in it so only use about an inch or so of water.
- Stir the egg whites and sugar constantly for 2-3 minutes until all the sugar is dissolved. To tell if it is dissolved rub some of the mixture in between your fingers and make sure you do not feel any granules. If you do, keep stirring.
- Transfer the bowl to a stand mixer and beat on high speed until it becomes white and opaque. Once this happens, add in the cream of tartar and vanilla. Continue beating on high until stiff peaks form. You know you have stiff peaks when you life the beater out and the merinuge does not bend but instead sticks straight up.
Assembly
- Once your shortbread has cooled, pour the thick caramel mixture on top of the shortbread. Follow by pouring the chocolate ganache on top of the caramel
- Place the pan into the fridge to set overnight.
- When bars are set, top with the marshmallow meringue. Spread into an even layer. Use a kitchen torch to toast the top, if desired.
- Pull the parchment out to easily remove the bars. Cut and enjoy!