Salted Caramel S’mores

These campfire s’mores get a delicious upgrade from homemade graham crackers and salted caramel.

Salted Caramel S’mores

By Andrae Bopp, Food & Wine

Homemade graham crackers add a deeper, almost caramel-like flavor to these addictives’ mores. Filled with the classic combo of marshmallow and chocolate squares, they get a drizzle of salted caramel for a decadent and gooey bite. Chef Bopp opts for drama and uses his kitchen torch to char the marshmallows; your oven’s broiler or a campfire will work just as well.

Active Time: 20 MIN
Total Time: 55 MIN
Yield: Serves: 12


  • 1 cup unsalted butter (8 ounces), softened
  • 1/2 cup packed light brown sugar
  • 2 tablespoons unsulphured molasses
  • 2 tablespoons honey
  • 1 3/4 cups whole-wheat pastry flour (about 7 7/8 ounces)
  • 3/4 cup all-purpose flour (about 3 1/4 ounces), plus more for work surface
  • 2 teaspoons ground cinnamon
  • 1 teaspoon kosher salt
  • 12 (1/2-ounce) semisweet chocolate squares
  • 12 marshmallows
  • 1 cup salted caramel sauce

How to Make It

Step 1   

Preheat oven to 325°F with oven racks in the upper third and lower third of the oven. Combine butter, brown sugar, molasses, and honey in a stand mixer fitted with the paddle attachment; beat on medium-high speed until fluffy, 3 to 4 minutes. Add the whole-wheat pastry flour, all-purpose flour, cinnamon, and salt; beat on low speed until just combined, about 1 minute, stopping to scrape down sides of bowl as needed.

Step 2   

Roll dough out on a floured work surface to about 1/4-inch thickness. Prick all over using a fork. Cut into 24 (2 1/2-inch) squares, rerolling scraps as needed. Carefully arrange dough squares on 2 baking sheets lined with parchment paper.

Step 3   

Bake in preheated oven until cracker edges turn brown, 15 to 20 minutes, rotating baking sheets between top and bottom racks halfway through bake time. Let cool completely on baking sheets, about 20 minutes.

Step 4   

Preheat oven to broil with oven rack 6 inches from heat source. Place 12 graham crackers on a large baking sheet; top each cracker with 1 chocolate square and 1 marshmallow. Broil in preheated oven until marshmallows are browned, 1 to 2 minutes. (Alternatively, toast marshmallows over a campfire or with a kitchen torch until browned.) Drizzle evenly with caramel sauce, and top with remaining 12 graham crackers.


Graham crackers can be made up to 2 days ahead and stored in an airtight container at room temperature.


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Cake Magazine: Salted Caramel S’mores
Salted Caramel S’mores
These campfire s’mores get a delicious upgrade from homemade graham crackers and salted caramel.
Cake Magazine
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