Marshmallow Caramel Bars

Looking to bake something easy without taking out the mixer? These Marshmallow Caramel Bars are just the thing! They’ll fill your house with that delicious freshly baked smell and leave you with a sweet treat to serve, share, or tuck into the freezer.

With their chewy marshmallow and caramel goodness, these bars are perfect for Shabbos, Yom Tov, or when guests are coming and you want something homemade without too much fuss. It’s the kind of recipe you’ll be happy to have on hand when you’re short on time but still want to bake something special.

Cut them into small squares to add to a cookie platter or serve larger bars as a treat on their own. Either way, they’re an easy addition to your baking rotation.

Bake Now, Enjoy Later

Not only are these Marshmallow Caramel Bars easy to make, they freeze beautifully too! Once cooled, cut them into bars and store in an airtight, freezer-safe container, with parchment paper between the layers.

Make a batch ahead of a busy week or before Yom Tov, and you’ll have something sweet ready whenever you need it.

A Sweet Treat to Share

Need something to send to a new neighbor or a simcha at the last minute? These bars are a great choice. Arrange them in a pretty box or fill a cookie jar for a thoughtful—and delicious—homemade gift.

They’re also great for Mishloach Manos! Back in 2024, we packaged them in adorable mini purses for a simple presentation with that extra oomph. The same idea makes a sweet party favor for guests to take home.

Marashmallow Caramel Bars

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Ingredients

  

• 12 Graham Crackers
• 1 bag (soft) mini marshmallows
• 4 ounces sliced almonds
• 4 ounces sweetened coconut flakes
• 1 stick margarine
• 3/4 cup packed brown sugar
• 1 tsp vanilla extract
• white or dark chocolate for drizzling

Instructions

 

• Preheat oven to 350 °F
• Line a large baking sheet with parchment paper.
• Place graham cookies on the parchment paper. They should touch each other.
• Spread the marshmallows over the grapham crackers.
• Sprinkle the almonds and coconut flakes on top of the marshmalllows.
• Place margarine and brown sugar in a pot or microwave safe dish and melt it.
• Add vanilla and mix till combined.
• Pour mixture over the graham crackers.
• Bake 15 minutes and allow to cool.
• Melt the chocolate in a pastry bag or a freezer Ziploc bag.
• Cut a small hole in the corner of the bag and drizzle the bars
• Cut into squares or rectangles.