For the caramel banana s’moresGhirardelli's milk chocolate caramel squareGraham crackersmarshmallows salted caramelsliced bananaFor the salted caramel1 cup white sugar1/3 cup water1/3 cup heavy cream1/2 cup unsalted butter1 teaspoon vanilla extract1 teaspoon sea saltFor the graham crackers1/2 cup butter, softened3/4 cup brown sugar1/4 cup milk1 teaspoon vanilla extract1 tablespoon molasses1/2 cup whole wheat flour2 1/2 cups all-purpose flour1/2 teaspoon salt1/2 teaspoon cinnamon1/2 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's milk chocolate caramel square. Eat open faced or sandwiched together with an additional graham cracker.
Photo and Recipe credit: HeyModestMarce.com