Caramel S'mores Bars - The Mindful Hapa

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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.

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.