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Salted Caramel Banana S'mores
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Servings:
10 - 15 S'mores
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Time:
25 min
Ingredients
Caramel Banana S’mores
Ghirardelli Milk Chocolate Caramel SQUARE
Graham Crackers
Marshmallows
Salted Caramel
Sliced Banana
Salted Caramel
1 cup white sugar
1/3 cup water
1/3 cup heavy cream
1/2 cup unsalted butter
1 teaspoon vanilla extract
1 teaspoon sea salt
Graham Crackers
1/2 cup butter, softened
3/4 cup brown sugar
1/4 cup milk
1 teaspoon vanilla extract
1 tablespoon molasses
1/2 cup whole wheat flour
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
Directions
- For the salted caramel:
- In a sauce pot add the sugar and water over medium high heat
- Do NOT stir while bringing mixture to a boil.
- Continue to boil until the sugar turns a deep amber color (approximately 5 minutes).
- Be sure not to burn the caramel, it will go from a deep amber to burnt VERY quickly.
- Remove from heat and immediately whisk in the heavy cream, butter, vanilla & sea salt.
- Cool to room temperature before serving.
- Store in the fridge covered for up to two weeks.
- For the graham crackers:
- In the bowl of a stand mixer with the paddle attachment cream the butter, sugar & honey.
- Add in the milk, vanilla & molasses until incorporated.
- Sift in the whole wheat flour, all purpose flour, salt, cinnamon & baking soda.
- Mix until dough comes together. shape into a disk & refrigerate for two hours.
- When ready to roll out, heavily flour the surface & roll to 1/4 inch thick.
- Cut into desired square or rectangular shape & poke holes using a fork.
- Bake at 350 degrees for 6-8 minutes.
- Let cool before serving.
- For the caramel banana s'mores:
- Layer graham cracker with toasted marshmallow, drizzle with salted caramel, layer sliced banana & finished off with Ghirardelli Milk Chocolate Caramel SQUARE.
- Eat open faced or sandwiched together with an additional graham cracker.
Photo and Recipe credit: HeyModestMarce.com
