Caramilk S’mores Cookie Bake
A gooey, indulgent cookie bake layered with caramel chocolate and topped with toasted marshmallows and graham cracker pieces - the ultimate campfire treat in dessert form.
Equipment
Ingredients
Cookie Base
all-purpose flour (room temperature)
250 g
butter (room temperature)
120 g
granulated sugar
100 g
brown sugar
80 g
egg
1 piece
vanilla extract
5 ml
baking soda
5 g
salt
3 g
Caramilk Layer
Caramilk chocolate bars
200 g
Marshmallow Topping
marshmallows
150 g
graham crackers
100 g
Instructions
Preheat oven
Preheat oven to 180°C and line a baking dish with parchment paper.
Cream butter and sugars
In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
Add egg and vanilla
Beat in the egg and vanilla extract until well combined.
Mix dry ingredients
In a separate bowl, whisk together flour, baking soda, and salt.
Combine wet and dry ingredients
Gradually mix the dry ingredients into the wet mixture until a soft dough forms.
Press dough into dish
Press the cookie dough evenly into the prepared baking dish.
Add Caramilk layer
Break Caramilk chocolate bars into pieces and arrange evenly over the cookie dough layer.
Bake cookie base
Bake for 15 minutes until the edges are golden and the center is slightly set.
Add marshmallows and graham crackers
Remove from oven and immediately top with marshmallows and crushed graham crackers.
Final bake
Return to oven for 8-10 minutes until marshmallows are golden and puffy.
Cool and serve
Let cool for 5 minutes, then cut into squares and serve warm.
Original recipe
Storage
Store in airtight container. Best enjoyed warm - reheat before serving for gooey texture.
Notes
• Can substitute Caramilk with any caramel-filled chocolate bars
• For extra indulgence, add a scoop of vanilla ice cream when serving
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