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    Salted Caramel Banana S'mores

      Servings:   10 - 15
      Time:  0 min


      For the caramel banana s’mores
      Ghirardelli's milk chocolate caramel square
      Graham crackers
      salted caramel
      sliced banana

      For the 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

      For the 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


    1. 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.
    2. 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.
    3. For the caramel banana s'mores:layer graham cracker with toasted marshmallow, drizzle with salted caramel, layer sliced banana & finished off with Ghirardelli's milk chocolate caramel square. Eat open faced or sandwiched together with an additional graham cracker.

    Photo and Recipe credit:

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