Marshmallow Caramel Oreo Cookie S'Mores Bars
Prep time: 
Cook time: 
Total time: 
Serves: One 8-by-8 inch pan, 9 generous squares
 
An Oreo cookie-crumb and buttery crust is topped with marshmallows, caramels, and chocolate chips for an easy and fast dessert reminiscent of s'mores. As the bars bake, the marshmallows puff and become gooey and the rich and buttery caramels melt, providing plenty of texture and diverse flavors in each bite. The chocolate chips sprinkled on top boost the chocolate intensity, always a good thing.
Ingredients
  • For the Crust
  • 6 tablespoons unsalted butter, melted (3/4 of one stick)
  • 32 Oreo Cookies or chocolate sandwich cookies, ground
  • For the Topping
  • 2 cups mini marshmallows
  • 15 caramels, unwrapped and quartered (total of 60 small pieces)
  • 3 to 4 tablespoons semi-sweet chocolate chips
Instructions
  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil leaving overhang (you must line your pan), spray with cooking spray; set aside.
  2. For the Crust - In a large microwave-safe bowl, melt the butter on high power, about 1 minute; set aside. Add the ground cookies and stir to combine (grind cookies with a food processor or place them in a sealed plastic ziptop bag and gently mash the outside of the bag with a drinking glass or roll over the bag with a rolling pin). Transfer crumb mixture to prepared pan and pack it down firmly with a spatula or the bottom of a flat-bottomed drinking glass. Bake for 10-12 minutes, or just until set; don't worry if it's a bit underbaked as pan will be going back into the oven in the next step.
  3. For the Topping - Evenly sprinkle the marshmallows over the crust. Evenly sprinkle the caramels, making sure to do it in that order. Bake for about 5 to 8 minutes or until marshmallows and caramel have begun to melt and remove pan before marshmallows start browning or developing color. Immediately upon removing pan from oven, evenly sprinkle the chocolate chips, pressing them down very lightly with a spatula if desired. The carryover heat will melt the chocolate just slightly and embed them into the melted marshmallows and caramel. Allow bars to set up for at least 2 hours before slicing; pan can be placed in the refrigerator to expedite.
  4. Slice bars by lifting them out using the foil overhang and transfer to a cutting board. Bars will keep in an airtight container at room temperature or in the refrigerator for up to one week, or in the freezer for up to 3 months.
  5. Recipe may be kept vegan by replacing the butter with margarine or Earth Balance and by using vegan marshmallows and caramels. Oreos are Accidentally Vegan. Recipe may be kept gluten-free by using a gluten-free chocolate sandwich cookie. Take care all ingredients used are suitable for your dietary needs.
Recipe by Averie Cooks at https://www.averiecooks.com/marshmallow-caramel-oreo-cookie-smores-bars/