Oven-Baked Caramel S’mores Squares
Ingredients
Scale
- About 8–10 graham cracker full sheets/around 16 squares (enough to line the bottom of the dish)
- 3–4 Hershey’s Caramel Bars, broken into pieces (if you use the s’mores-style, they come in half bars)
- 3 cups marshmallows
- Optional: Extra milk chocolate chips and flaky sea salt
Instructions
- Preheat the oven to 375°F and lightly spray a 13×9-inch baking dish with nonstick cooking spray.
- Place graham cracker squares in a single layer to cover the bottom of the pan. Break smaller pieces to fit the corners.
- Distribute the chopped Hershey’s Caramel bars evenly across the crackers. I broke mine into quarters.
- Top with a generous layer of marshmallows followed by milk chocolate chips.
- Bake for 8–10 minutes, just until the marshmallows puff up and turn golden brown. Watch closely near the end so they don’t over-toast.
- Let cool for 10–15 minutes if you want cleaner bars—or dig in while warm for that ultra-gooey, fork-and-plate situation.
- Sprinkle with sea salt, if desired.
Find it online: https://lifeandsprinkles.com/caramel-smores-squares/