Summer isn’t complete without these Caramel S’mores Bars! Get ready for fudgy, gooey, and utterly delicious s’mores flavor with a caramel twist. Imagine an indoor S’mores Bar that’s also gluten free, dairy free, and vegan!

I can say with 100% confidence that these Caramel S’mores Bars will satisfy any sweet tooth. The graham cracker crust is the perfect base for the caramel layer, and then everything is topped off with melty chocolate chips and toasted mini marshmallows!

And I don’t know about you, but I’m always looking for a good chocolate dessert. For more recipe inspiration, check out these Strawberry & Cream Truffles or these Fudgy Vegan Turtle Brownies!

Four caramel s'mores bar are stacked upon each other sitting on a high rimmed ceramic plate. The graham cracker crust is slightly crumbly, the caramel layer and melted chocolate is oozing over the sides, and the tops are perfectly toasted mini marshmallows. Blurred in the background to the right of the plate is a glass of plant based milk. On the left side of the plate there is another s'more bars showing slightly.

What are Caramel S’mores Bars?

Caramel S’mores Bars are an absolute dream come true, that’s what they are! All jokes aside, these bars are *truly* a new favorite around here. You just can’t go wrong with a S’mores Bar recipe that also includes caramel!

The base of these S’mores Bars is made with graham crackers which is then covered in a rich caramel layer. This layer of caramel just adds so much more flavor and decadence to the bars. The chocolate chips and marshmallows on top are classic and absolutely needed for any indoor S’mores Bar! Plus they get all melty and toasted once you bake it.

So basically, these Caramel S’mores Bars are an elevated form of regular s’mores … and personally, I like these even better!

The focus of the photograph are caramel s'mores bars that been sliced into sixteen squares and sit on a layer of parchment paper. The s'mores bars have a graham cracker crust, followed by a caramel layer, and topped with melted chocolate chips and toasted marshmallows,. On the parchment paper there are crumbs and bits from the caramel s'mores bars. In the background edges there is a butter knife, a bowl of mini marshmallows, a bowl of chocolate chips, a canister of coconut sugar, and a glass of plant based milk.

Ingredients in S’mores Bars

Crust

Graham Crackers – There are a few options when it comes to gluten free graham crackers. For a traditional gluten free honey graham check out Pamela’s Gluten Free Graham Crackers or Smoreables Graham Style Crackers. You could also use these original Nairn’s Gluten Free Oat Grahams!

Caramel

Almond Butter – Thickens the caramel layer and has a great neutral flavor.

Coconut Sugar/Maple Syrup – Sweetens and gives a natural caramel flavor.

Salt – A little touch really brings out all the flavors and makes it taste that much more like true caramel!

Toppings

Chocolate Chips – Can use any type available, semi-sweet, dark chocolate, etc

Marshmallows – Make sure to use vegan marshmallows if you’re making these S’mores Bars vegan! Two options that I use are Dandies Minis or the Trader Joe’s brand of vegan marshmallows.

The photograph captures a sliced batch of caramel s'mores bars on parchment paper. The chocolate chips on top are melted and the mini marshmallows are roasted and slightly golden. The graham cracker crust is a little bit crumbly and the caramel layer is between the base and the toppings.

Three caramel s'mores bars are stacked up on a wooden board that is lined with parchment paper. Behind the stack of s'mores bars there are more sliced s'mores bars and additional chocolate chips and mini marshmallows. Blurred in the background is a canister of coconut sugar.

How to Make Caramel S’mores Bars

Preheat the oven to 350F and line a 8″x8″ pan with parchment paper.
Start on your crust – process graham crackers in a food processor until only crumbs are visible. Add maple syrup and coconut oil to the processor and blend until well combined.
Press the graham crust lightly and evenly into a parchment lined 8″x8″ pan, and bake at 350 degrees for 20 minutes, or until the edges have started to brown.
While the crust is baking, add all caramel ingredients to a small saucepan. Bring the mix to a simmer and cook for 3 minutes.
After the crust has finished baking, add the caramel on top of the hot crust and spread in a single even layer.
Sprinkle chocolate chips and mini marshmallows over the caramel.
Move to the oven and bake at 350 degrees for 15 minutes until marshmallows are nicely browned. Remove from the oven and let cool completely before cutting into 16 squares.

An 8x8 baking pan lined with parchment paper sits in center of the photograph. Inside there is a golden baked graham cracker crust.

Recipe Substitutions

Coconut Oil – You can sub any other neutral oil

Almond Butter – For the caramel, feel free to sub any nut butter for the almond butter. I like almond butter because it has a more neutral flavor, but peanut butter would also be delicious and add a nice peanut flavor to the final bars.

Chocolate Chips – Instead of chocolate chips feel, sub a chopped chocolate bar of your choice.

Mini Marshmallows – You can use regular-size marshmallows and cut them into small pieces.

The photograph is a side angle of sliced caramel s'mores bars sitting on top of parchment paper on a rustic wooden board. The s'mores bars from the side show a thick and slightly crumbly graham cracker crust, a caramel layer with melted chocolate chips, and then golden toasted marshmallows on top. There are mini marshmallows and chocolate chips scattered near the bars. In the background, the rest of the s'mores bars are slightly blurred as well as a canister of coconut sugar and a glass of plant based milk.

Tips for the Best S’mores Bars

To make the absolute *best* Caramel S’mores Bars follow these guidelines!

Use raw almond butter – Since the caramel gets cooked on the stove and then baked more in the oven, I prefer using raw almond butter. My favorite brand is the raw almond butter from Trader Joe’s, because it’s not crazy expensive but still a high quality product without any extra additives/stabilizers.
Make sure to not pack the crust too tightly otherwise it will make these S’mores Bars difficult to cut.
Use parchment paper on the bottom of the pan to ensure easy removal of the bars once they have cooled.
Let the S’mores Bars cool completely – I know this is hard, but it’s so worth it! You definitely want to make sure you let these come to room temperature before cutting into them otherwise you’ll have a huge mess on your hands.

The entire photograph is a close up of caramel s'mores bars. You can see a bit of crumbly graham cracker crust, the thick caramel layer, and then the top is scattered with melted chocolate chips and golden toasted mini marshmallows.

How to Store & Serve

Now that you’ve made these Caramel S’mores Bars, let’s chat storage … if you don’t eat them all first! In general, I like eating these bars at room temperature because the texture is just perfect.

Then for storage, they should be good for 5-7 days at room temperature, but I doubt they’ll last that long! And if you do choose to store in the fridge, make sure you bring the bars to room temperature before eating, otherwise the crust will be super hard.

If you’re looking for any other summer inspired sweet treats, check out this no-bake Raw Snickers Bar recipe or these Chunky Monkey Truffles !

And if you try this recipe, please let me know by leaving a comment and rating in the boxes below! I always love to hear from you, and it also helps other people find this recipe when they search online for the BEST Caramel S’mores Bars 🙂

Caramel S'mores Bars

Prep: 10

Cook: 35

Total: 45

Servings: 16 squares

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Summer isn't complete without these Caramel S'mores Bars! Get ready for fudgy, gooey, and utterly delicious s'mores flavor with a caramel twist. Imagine an indoor S'mores Bar that's also gluten free, dairy free, and vegan!

Ingredients

CRUST:

1½ packs graham crackers gluten free if needed
¼ cup pure maple syrup
3 tbsp coconut oil

CARAMEL:

¾ cup raw* almond butter *okay to sub regular if you don't have
⅓ cup coconut sugar
⅓ cup pure maple syrup
2 tbsp water
1 tsp vanilla extract
¼ tsp salt

TOPPINGS:

½ cup chocolate chips
½ cup mini marshmallows

Instructions

Preheat the oven to 350F and line a 8x8 pan with parchment paper.
Start on your crust - process graham crackers in a food processor until only crumbs are visible. Add maple syrup and coconut oil to the processor and blend until well combined.
Press lightly and evenly into a parchment lined 8 x 8 pan, and bake at 350 degrees for 20 minutes, or until the edges have started to brown.
While the crust is baking, add all caramel ingredients to a small saucepan. Bring to a simmer and cook for 3 minutes.
After the crust has finished baking, add the caramel on top of the hot crust and spread in a single even layer.
Sprinkle chocolate chips and mini marshmallows over the caramel.
Move to the oven and bake at 350 degrees for 15 minutes until marshmallows are nicely browned. Remove from the oven and let cool completely before cutting into 16 squares.

4 comments

Indu says

May 17, 2021 at 8:07 pm

It was fantastic!

- Casey Colodny says
  
  May 17, 2021 at 10:09 pm
  
  So happy you loved these, Indu!!! Thank you for leaving a review!! 🙂
  – Casey
  
Suzanne says

October 28, 2020 at 2:24 pm

When smores are life, this is just next level. These taste like fall around a campfire with your favorite sweater on and I’m obsessed.

- Casey Colodny says
  
  October 28, 2020 at 3:00 pm
  
  So happy you loved these s’mores, Suzanne!! They are def a fall favorite around here too! 🙂

What are Caramel S’mores Bars?