Go Back

Caramel Marshmallow Bars

A nostalgic treat featuring a crunchy Oreo crust, creamy caramel layer, and fluffy marshmallow topping, these bars are perfect for celebrations or cozy family gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 4 hours
Servings: 24 bars
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Crust
  • 2 cups Oreo cookie crumbs You can use other types of cookies if preferred, but Oreos give that classic flavor
  • 1 tablespoon granulated sugar For extra sweetness in the crust
  • 6 tablespoons unsalted butter, melted Ensure it’s melted for easy mixing
Caramel Layer
  • 1/2 cup unsalted butter For the caramel layer
  • 7 ounces sweetened condensed milk This adds creaminess
  • 1/4 cup heavy whipping cream For richness
  • 1/4 cup light corn syrup Helps in achieving a glossy caramel
  • 1/2 cup light brown sugar For that rich, molasses flavor
  • 1/4 teaspoon kosher salt Balances sweetness
  • 1/4 teaspoon vanilla extract For flavor warmth
Marshmallow Topping
  • 3 packages unflavored gelatin Essential for the marshmallow
  • 1 cup ice-cold water, divided Half for gelatin and half for sugar mixture
  • 1 1/2 cups granulated sugar For the marshmallow
  • 1 cup light corn syrup This helps create that gooey marshmallow
  • 1/4 teaspoon kosher salt To enhance overall flavor
  • 1 teaspoon vanilla extract Adds depth in the marshmallow topping
Chocolate Drizzle
  • 1 cup semi-sweet chocolate chips Melts wonderfully on top

Method
 

Preparation
  1. Line a 9x13-inch baking dish with parchment paper.
  2. In a medium bowl, mix the Oreo cookie crumbs, granulated sugar, and melted butter until well combined. Press into the bottom of the lined baking dish.
Caramel Layer
  1. In a saucepan over medium heat, melt the unsalted butter, then add the sweetened condensed milk, heavy cream, light corn syrup, brown sugar, salt, and vanilla extract. Stir continuously until the mixture reaches 236°F.
  2. Pour this caramel over the Oreo crust and let it set for a few minutes.
Marshmallow Mixture
  1. In a separate bowl, add the gelatin and 1/2 cup ice-cold water and let sit for a few minutes to bloom.
  2. Combine the remaining ice-cold water, granulated sugar, light corn syrup, and salt in another saucepan. Cook over medium heat until it reaches 240°F.
  3. Slowly pour this hot syrup into the gelatin mixture while whisking. Whisk on high speed for about 10-15 minutes until fluffy, then add the vanilla extract.
Assembly
  1. Melt the chocolate chips using a double boiler or microwave.
  2. Pour the whipped marshmallow mixture over the caramel layer. Drizzle the melted chocolate on top and swirl for a marbled effect.
Setting
  1. Allow it to rest at room temperature for at least 4 hours or until set.
  2. If time is short, refrigerate to speed up the process.
Serving
  1. Lift the bars out of the dish using the parchment paper and slice into squares or rectangles.

Notes

Ensure your butter is at room temperature or gently melted. For a more intense chocolate flavor, opt for dark chocolate chips. Store bars in an air-tight container at room temperature for up to 1 week.