Description
These decadent Chocolate Caramel Marshmallow Bars combine a rich, chewy caramel layer with a fluffy homemade marshmallow topping, all enrobed in smooth dark chocolate and finished with a sprinkle of flaky sea salt. Perfect for an indulgent treat, these bars balance sweetness and saltiness with luxurious textures and flavors. They require some time and patience but reward with gourmet-style dessert bars that are perfect for sharing.
Ingredients
Caramel Layer
- ½ cup unsalted butter (113g)
- 1 cup + 2 Tablespoons dark brown sugar (225g)
- ½ cup light corn syrup (150g)
- 7 oz sweetened condensed milk
- 2 teaspoon vanilla paste or extract
- 1 teaspoon flaky sea salt
Marshmallow Layer
- 1½ packets powdered gelatin (11g)
- ½ cup cold water, divided (4oz)
- ¾ cup granulated sugar (150g)
- ½ cup light corn syrup (150g)
- ⅛ teaspoon kosher salt
- 1 tablespoon vanilla paste or extract
Chocolate Coating and Garnish
- 12 oz dark chocolate (~70% cacao)
- 2 teaspoons flaky sea salt (for garnish)
- Neutral oil, for coating knife blade
Instructions
- Prepare Caramel Layer: Line an 8×8″ baking sheet with parchment paper slings for easy removal. In a medium saucepan over medium-low heat, melt the unsalted butter. Add dark brown sugar and corn syrup, stirring until sugar dissolves. Incorporate the sweetened condensed milk and increase heat to medium, stirring constantly with a rubber spatula until the mixture reaches 240°F on a candy thermometer. Remove from heat, stir in vanilla paste and flaky sea salt, then pour into the prepared pan. Refrigerate for one hour until firm.
- Make Marshmallow Layer: Sprinkle the gelatin over ¼ cup cold water in the bowl of a stand mixer to bloom. Meanwhile, combine granulated sugar, corn syrup, kosher salt, and remaining ¼ cup cold water in a medium saucepan over medium heat, stirring until the sugar dissolves and mixture reaches 240°F. With the mixer on low using the whisk attachment, carefully and slowly pour the hot syrup into the gelatin mixture over two minutes. Increase mixer speed to high and whip for 10 minutes until the marshmallow becomes voluminous and glossy. Add vanilla extract in the last minute. Pour the marshmallow over the set caramel layer and spread evenly to the edges. Let the marshmallow set at room temperature for three hours.
- Cut Bars: Coat a sharp chef’s knife blade with neutral oil to prevent sticking. Cut the marshmallow caramel block in half, then each half into six even bars. Re-oil the knife blade between cuts. Place the cut bars on a parchment-lined baking sheet and freeze while preparing the chocolate coating.
- Melt Chocolate: Chop the dark chocolate and place it in a heatproof bowl. Fill a saucepan with an inch of water and bring to a gentle simmer. Set the chocolate bowl over the saucepan ensuring the bottom of the bowl does not touch the water. Stir the chocolate every 30 seconds until fully melted. Remove from heat and let cool slightly for about five minutes.
- Coat and Assemble Bars: Remove bars from freezer. Using two forks, dip each bar into the melted chocolate, rolling to fully coat. Lift and let excess chocolate drip off, then place the coated bar back onto the parchment-lined baking sheet. Repeat with all bars. Transfer remaining chocolate to a piping bag or small zip-top bag and snip a corner. Drizzle remaining chocolate over each bar and sprinkle with flaky sea salt. Allow chocolate to set before serving.
Notes
- Using a candy thermometer is crucial to achieve the correct caramel and marshmallow textures.
- Coating the knife blade with oil prevents sticking and helps make clean cuts.
- Allow sufficient chilling and setting times for both the caramel and marshmallow layers for proper firmness.
- Use high-quality dark chocolate (around 70% cacao) for a rich and balanced chocolate coating.
- Store bars in an airtight container in the refrigerator and consume within a week for best freshness.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
