Salted Caramel Banana S'mores

Servings: 10 - 15 S'mores


  • 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


  • 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.

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