The ultimate s'more made with brown butter graham cracker blondies, Ghirardelli Dark Chocolate Sea Salt Caramel Squares, toasted marshmallow and homemade caramel sauce
1cupgraham cracker crumbsI just blend my own graham crackers
½tsp baking powder
¾tsp kosher salt
Caramel Sauce
1cupgranulated sugar
6tablespoonunsalted butter
½cupheavy cream
1tsp kosher salt
For Inside the S'more
12jumbo marshmallows
12 piecesGhirardelli dark chocolate sea salt caramel squares
Instructions
Making the Blondies
Preheat the oven to 350°F and line a 9x13 and an 8x8 baking pan with parchment paper
Cook the butter in a heavy bottomed sauce pan over medium high heat watching and stirring frequently until melted and bubbly
Then turn the heat to medium - low and continue stirring until butter becomes a dark amber color
Pour the brown butter into a heat proof bowl to cool making sure to scrape all the brown bits out of the pan with it. Let it cool to room temp
Whisk together the brown butter, brown sugar, eggs, egg yolk and vanilla extract
In a separate bowl whisk together the dry ingredients
Add the dry ingredients into the butter mixture and fold with a wooden spoon or rubber spatula until just combined. Do not overmix
Baking the Blondies
Scoop the blondie dough into both pans and spread out about ½ inch thick. Fill the 9x13 pan first then the 8x8 pan. It's ok if the dough doesn't spread all the way to the end of the 8x8 pan
Bake the blondies for 20 minutes or until the edges look done and the middle looks slightly underdone. It will continue to cook and firm up a bit more after it comes out of the oven
Let the blondies cool to room temp. Once cooled, use a cookie cutter to punch out circles
Making the caramel sauce
Melt the granulated sugar over medium heat in a large heavy bottomed pot. Once the sugar starts melting you can swirl the pot around a bit but do not stir
Once the sugar is all melted turn the heat off. The sugar should be a medium to dark amber color. Stir in the butter until it's fully melted
Add the salt and heavy cream and stir until combined
Pour the caramel into a heat proof bowl and store on the counter top if using right away or in an airtight container in the fridge for up to a week
Building the s'mores
Toast or torch marshmallows to desired doneness
Place one blondie circle on the bottom. Top with one toasted marshmallow, one Ghirardelli Dark Chocolate Sea Salt Caramel Square, drizzle with homemade caramel and top with another blondie circle. Enjoy!!
Notes
Caramel sauce can be made up to 1 week ahead of time and stored in an airtight container in the fridge. Heat the caramel in the microwave in 10 second increments until it's pourable. Make blondies up to 48 hours in advance to save time when putting them together. The blondies can be stored at room temp, tightly wrapped in plastic wrap or in the fridge.