Caramel Marshmallow Bars are a no-bake layered dessert with an Oreo cookie crust, a rich homemade caramel layer, a fluffy marshmallow topping, and swirls of melted chocolate. I love how each bite gives you so many flavors and textures! If you have a sweet tooth, these bars will surely satisfy you! If you love the fluffy, homemade marshmallow layer in these Caramel Marshmallow Bars, you’ll want to try my Toasted Marshmallow Brownies next! They have a rich, fudgy brownie base (my perfect brownie mix recipe) topped with a mile-high (or close to it😜) layer of homemade marshmallow, toasted to perfection for an extra layer of flavor.
Ingredients & Substitutions
- Crust: The Oreo cookie crust adds a crunchy, sweet base that works perfectly with the soft caramel and marshmallow layers. Then, the swirl of melted chocolate on top ties it all together, adding even more rich chocolate flavor to every bite and making the bars even more delicious! We did test these bars with a graham cracker crust, which was delicious but fell apart. Make sure whatever crumbs you use are coated in the melted butter.
- Caramel Layer: The homemade caramel layer is from my Caramel Cheesecake (which is SO delicious, too)!
- Sweetened Condensed Milk: You will use about half a can of sweetened condensed milk, about 7 ounces. Save the other half for another recipe like my Biscoff Buckeye Cake or Strawberry Shortcake Trifle! Be sure not to use evaporated milk, as the cans can look similar but are different!
- Corn Syrup: Light corn syrup is used in both the caramel and marshmallow layers to help make them smooth and sticky. In the caramel, it helps the mixture come together and stay soft instead of hardening. For the marshmallows, it keeps them fluffy and helps them set properly. Without it, both layers might turn out too thick or too runny.
- Gelatin: Unflavored gelatin is important for the marshmallow layer. For the best results, let the gelatin soak in cold water for a few minutes until it’s fully hydrated before using it. This will help make the marshmallows smooth and free of clumps. I let it soak in the cold water while I prepare the sugar syrup.
- Chocolate Swirl: I melted semi-sweet chocolate chips to swirl into the marshmallow layer. If you like sweeter chocolate, you can use milk chocolate chips. If you prefer a more bitter flavor, dark chocolate chips would work well. Just keep in mind that the sweetness of the bars will change depending on the type of chocolate you use.
Can I Use Store-Bought Marshmallows?
I get it—store-bought marshmallows seem like an easy swap, but they won’t work in this recipe! The homemade marshmallow layer is made with gelatin and corn syrup, which gives it the right texture and helps it set perfectly. Store-bought marshmallows are way too soft and wouldn’t give the bars the same structure. Trust me, the homemade marshmallow layer is worth the extra step for that fluffy, gooey goodness! And once you see how fluffy it is, try my Blueberry Marshmallows and Strawberry Marshmallows, too!
Homemade Caramel Troubleshooting Tips
Here are some simple tips for making the caramel: (Be patient! Caramel takes time, but you can do it!)
- Stir Constantly: Keep stirring to prevent burning and help everything mix together.
- Lower the Heat: If it starts to burn, turn the heat down right away. (Or, remove from heat entirely.)
- Use a Candy Thermometer: Check that it reaches 236°F. If you don’t have one, drop a little bit of the mixture in cold water and see if it forms a soft ball.
- Add Warm Water: If the butter separates, remove from heat, add a tiny bit of warm water (a teaspoon at a time), and stir to bring it together.
Can I Use Store-Bought Caramel?
If you are just not getting the hang of homemade caramel, no worries (I understand!)—store-bought caramel works perfectly fine! While homemade caramel adds a special, rich touch to your recipe, store-bought caramel is a great time-saver and will still give you a tasty result. Just warm it up gently and stir it to make it easy to spread over your layers. If you use it as a shortcut for the homemade caramel layer in your bars, you will still end up with a delicious treat!
How To Store Caramel Marshmallow Bars
To store your Caramel Marshmallow Bars, place them in an airtight container. Keep them at room temperature for up to 3 days. If you want them to last longer, you can store them in the refrigerator for up to a week. Just make sure to let them come to room temperature before serving, so the texture stays nice and soft.
Can I Freeze Caramel Marshmallow Bars?
Yes, you can freeze the bars! To freeze them, wrap them tightly in plastic wrap or foil, then put them in a freezer-safe container. They will stay good for up to 2 months. When you’re ready to eat them, just let them thaw at room temperature for a few hours.
Caramel Marshmallow Bars
Ingredients
Oreo Crust
- 2 cups Oreo cookie crumbs, about 20 cookies, crushed
- 1 tablespoon granulated sugar
- 6 tablespoons (85 g) unsalted butter, melted
Caramel Layer
- ½ cup (1 stick / 113 g) unsalted butter
- 7 ounces sweetened condensed milk
- ¼ cup (59.5 g) heavy whipping cream, room temperature
- ¼ cup (85 g) light corn syrup
- ½ cup (100 g) light brown sugar, lightly packed
- ¼ teaspoon kosher salt
- ¼ teaspoon vanilla extract
Marshmallow
- 3 packages (0.25 ounces each) gelatin, unflavored
- 1 cup ice-cold water, divided
- 1 ½ cups (300 g) granulated sugar
- 1 cup (341 g) light corn syrup
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 cup (182 g) semi-sweet chocolate chips
Instructions
- Line a 9×13-inch baking dish with parchment paper, ensuring the paper goes up the sides of the dish for easy removal later.
- To a medium bowl, add the crushed Oreo cookies, sugar, and melted butter. Mix until fully incorporated with no dry spots remaining.
- Press the mixture firmly and evenly into the bottom of the lined baking dish. Set aside.
Caramel
- In a large saucepan over medium heat, melt the butter.
- Add sweetened condensed milk, heavy cream, corn syrup, brown sugar, salt, and vanilla. Stir until combined. Continue cooking, stirring constantly, until the mixture reaches 236°F on a candy thermometer (about 15-18 minutes).
- Carefully pour the caramel (the mixture will be very hot) over the Oreo crust, spreading it evenly. Be careful not to lift the crust. Set aside.
Marshmallow
- In the bowl of a stand mixer with a whisk attachment, add the gelatin. Pour ½ cup of the cold water over the gelatin and let it sit while you prepare the sugar syrup.
- In a small saucepan over medium-high heat, pour in the remaining cold water, sugar, corn syrup, and salt. Cover and cook for 3-4 minutes, or until the sugar begins to dissolve.
- After 4 minutes, uncover the saucepan and fit with a candy thermometer. Continue to cook until the thermometer reads 240°F (5-7 minutes). Remove from heat. (If you don’t have a candy thermometer, bring the mixture to a rolling boil and let it boil for one minute before removing from heat.)
- With the mixer on low speed, slowly pour the sugar mixture into the gelatin mixture. After all the sugar mixture has been added, increase the speed to high. Continue to whisk on high for 10-15 minutes, or until the mixture is very thick. At the last minute, add the vanilla. (For a stiffer marshmallow, whisk the full 15 minutes.)
- While the marshmallows are being whisked, add the chocolate chips to a medium microwave-safe bowl. Melt in the microwave in 20-second increments, stirring in between, until smooth and melted.
- When ready, pour the marshmallow mixture on top of the caramel layer. Using a spatula that has been sprayed with cooking spray, spread the mixture out to the corners.
- Pour or dollop the chocolate over the marshmallow mixture. Use a knife to swirl the chocolate into the marshmallow layer, creating large visible streaks.
- Allow the bars to set at room temperature for at least 4 hours, up to overnight, until fully set.
- Serve at room temperature for best results.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
These bars are amazing! The Oreo crust is the perfect base, and the caramel layer is so rich and creamy. The marshmallow topping is light and fluffy.
Elizabeth
I don't always love super sweet desserts, but these bars are amazing! I loved each and every bite!
Bella
I love how sweet and indulgent these are! The combo of caramel and marshmallow with chocolate on top is a winner.
Annabelle
These are super rich, so a little goes a long way. The caramel layer is smooth and delicious, and the marshmallow adds a nice texture.
Selena
A fun treat with lots of flavor! The marshmallow layer is so fluffy, and the caramel is a nice balance with the Oreo crust. Would definitely make again.
What about store bought marshmallow fluff instead of making the marshmallow?
Caramel and marshmallow are two of my sweet kryptonites. These are pure evil. I just printed the recipe. Evil!!
What’s the best way to cut the marshmallow?
I use a sharp knife I have sprayed with non-stick spray.
How can I store these?
Hi Barb! Here’s what I wrote in the post:
How To Store Caramel Marshmallow Bars
To store your Caramel Marshmallow Bars, place them in an airtight container. Keep them at room temperature for up to 3 days. If you want them to last longer, you can store them in the refrigerator for up to a week. Just make sure to let them come to room temperature before serving, so the texture stays nice and soft.
Once the gelatin is poured over the cold water does it just sit idle? Does the mixer go “on” right before adding the sugar mixture? Or does it need time to mix before adding the syrup?