Still waiting to hear back from one last committee member to finalize the date for my dissertation defense. And still stressed out of my mind. So let’s talk about sinful desserts. If you want a crazy gooey and delicious dessert that might require the use of a fork or spoon to eat, then these bars are for you. Calling them bars is a loose term because they are so gooey that after cutting, the insides will start to ooze out if you let them sit too long and will create more of a pudding. But regardless of how you eat them they are worth the mess. This is just another way that adding caramel turns something delicious into something awesome.
I made these gluten-free but of course you can easily make them with regular flour and graham crackers. I think part of the reason they were so soft was due to the fact that they were gluten-free though. As proof of their gooey-ness, pictured is three bars stacked in alternating directions – notice how they are already starting to become one. Guess that means they have to be considered one bar and thus one serving .
Two years ago: Butterbeer Ice Cream
GLUTEN-FREE CARAMEL S’MORES BARS
Makes 16 bars
1/2 cup (1 stick) salted butter, room temperature
3/4 cup light brown sugar
1 tsp vanilla extract
1 cup gluten-free all-purpose flour
1 cup gluten-free graham cracker crumbs (9 gluten-free graham crackers)
1/2 tsp baking powder
1/4 cup caramel sauce
2 king sized milk chocolate bars (I used Hershey’s)
7.5 oz jar marshmallow creme
- Preheat oven to 350 degrees. Line a 8×8 square baking pan with aluminum foil, leaving a few inches overhanging over oppositesides. Lightly coat with nonstick spray and set aside.
- In a large bowl, cream the butter and brown sugar together using a hand mixer on medium speed for until smooth. Add vanilla and egg, and beat until just combined. Set aside.
- In a medium bowl, whisk together the flour, graham cracker crumbs, and baking powder. Add the dry ingredients a little at a time to the wet ingredients and mix until combined.
- Press 1/2 of the dough into the prepared pan. Spread the caramel sauce over the dough and place the chocolate bars on top (they should perfectly fit side by side). Spread marshmallow creme on top of chocolate. Shape the remaining cookie dough into flat pieces and cover the top of the marshmallow creme as much as possible.
- Bake the bars for 25 minutes, or until the top is lightly golden brown. Allow to cool completely (or refrigerate) before cutting into squares.